Best 6 Harvest Potatoes With Herbs Recipes

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

BUTTERY HERBED MASHED POTATOES

Steps:

• 1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. 3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives.

HARVEST POTATOES WITH HERBS

Steps:

• Preheat oven to 425 degrees.
• Wash and peel potatoes then slice very thin.
• Combine seasonings in a small bowl.
• Place 2 TBSP melted butter in a 10", oven proof skillet.
• Be sure to spray well with non stick cooking spray first.
• Arrange 1/3 of the potatoes in the skillet in a circular pattern.
• Sprinkle with about 1/4 teaspoons mixed seasonings.
• Drizzle with about 4 teaspoons melted butter.
• Sprinkle with 2 TBSP onion.
• Repeat layers twice.
• Cover tightly with foil, press layers down.
• Bake 20 minutes.
• Uncover and bake 20 minutes more or until potatoes are tender.
• Remonve from oven and press layers down with a spatula.
• Let stad for 10 minutes then invert onto serving platter to unmold potatoes.

ROASTED HERBED POTATOES

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
• Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.

HARVEST POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.

HERBY ROAST POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
• Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
• Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.