Best 6 Boiled New Potatoes With Carrot Butter Recipes
**Boiled New Potatoes with Carrot Butter: A Symphony of Flavors**
Embark on a culinary journey with a dish that harmoniously blends the earthy goodness of new potatoes with the vibrant sweetness of carrots. This delectable combination is elevated by a luscious carrot butter, creating a symphony of flavors that will tantalize your taste buds. Indulge in the classic simplicity of boiled new potatoes, perfectly tender and bursting with natural flavors. Discover the vibrant Carrot Butter Recipe, a vibrant spread that adds a delightful touch of sweetness and color to the dish. Explore variations such as Garlic Butter Potatoes, bursting with aromatic garlic flavor, and Parsley Butter Potatoes, where fresh parsley adds a herbaceous touch. With easy-to-follow instructions and helpful tips, this article is your guide to creating a delightful and versatile dish that will become a staple in your kitchen. So, gather your ingredients, put on your apron, and let's embark on this delicious adventure together.
GARLIC DILL NEW POTATOES
This New Potato side dish is full of garlic, fresh dill, and creamy butter!
Provided by Holly Nilsson
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Wash potatoes and cut in half if larger than bite-sized.
- Peel garlic cloves and slice each clove into 2-3 slices.
- Bring a large pot of salted water to a boil. Add potatoes and garlic.
- Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
- Drain potatoes & garlic well and place in a bowl.
- Stir in butter and dill and season with salt & pepper to taste.
Nutrition Facts : Calories 186 kcal, Carbohydrate 31 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
BOILED POTATOES WITH BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 19m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
- Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
BASIC BOILED POTATOES
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings plus 16 leftover potatoes.
Number Of Ingredients 2
Steps:
- Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.
Nutrition Facts :
STEAMED POTATOES AND CARROTS WITH TARRAGON BUTTER
Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Stir together butter, parsley, chives, and tarragon in a small bowl until smooth. Season with salt and pepper. Butter can be refrigerated, covered, up to 2 days.
- Fill a medium pot fitted with a steamer insert with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Add potatoes to insert; sprinkle with 3/4 teaspoon salt, and cover. Reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add carrots; cover, and steam until vegetables are tender when pierced with a knife, about 5 minutes.
- Transfer to a serving platter. Spoon about 2 tablespoons tarragon butter over vegetables. Serve immediately with remaining butter on the side.
BOILED NEW POTATOES
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
- Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 3 g, Protein 3 g
NEW POTATOES IN BUTTER SAUCE
This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.
Provided by Janice Nagle
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
- Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
- Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g
Tips:
- Select the right potatoes: Choose small, new potatoes that are firm and smooth, with no blemishes or bruises. Varieties like baby potatoes, fingerling potatoes, or Yukon Gold potatoes work well.
- Wash the potatoes thoroughly: Scrub the potatoes under cold running water to remove any dirt or debris. You can also use a vegetable brush to help loosen any stubborn dirt.
- Leave the skin on: The skin of new potatoes is thin and tender, so there's no need to peel them. Leaving the skin on helps to retain the potatoes' nutrients and flavor.
- Cut the potatoes into uniform sizes: If the potatoes are different sizes, they won't cook evenly. Cut them into similar-sized pieces so that they cook at the same rate.
- Boil the potatoes in salted water: Bring a large pot of salted water to a boil. Add the potatoes and cook them until they are tender when pierced with a fork or knife, about 15-20 minutes.
- Drain the potatoes: Once the potatoes are cooked, drain them in a colander. Let them cool slightly before tossing them with the carrot butter.
- Make the carrot butter: While the potatoes are cooking, melt butter in a saucepan over medium heat. Add the carrots and cook until they are tender, about 5-7 minutes. Stir in the lemon zest, parsley, and salt and pepper to taste.
- Toss the potatoes with the carrot butter: Add the cooked potatoes to the carrot butter and toss to coat. Serve immediately.
Conclusion:
This classic recipe for boiled new potatoes with carrot butter is a simple yet delicious side dish that can be enjoyed with a variety of meals. The tender potatoes are coated in a flavorful carrot butter sauce, making them a perfect complement to grilled meats, fish, or roasted vegetables. With its bright flavors and ease of preparation, this dish is sure to become a favorite in your kitchen.
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