Best 7 New Potatoes With Black Peppercorn Butter Recipes

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Embark on a culinary journey with our delectable New Potatoes with Black Peppercorn Butter, a symphony of flavors that will tantalize your taste buds. This delightful dish showcases baby potatoes roasted to perfection, enveloped in a luxurious black peppercorn butter sauce that adds a delightful hint of spice. Accompany your potatoes with three additional tantalizing recipes: Garlic Butter Mushrooms, Parmesan Roasted Broccoli, and Honey Glazed Carrots. These vibrant sides burst with flavor, offering a perfect complement to the savory potatoes. Indulge in this quartet of culinary delights, and transform your next meal into an unforgettable occasion.

Here are our top 7 tried and tested recipes!

ROASTED NEW POTATOES WITH GARLIC



Roasted New Potatoes with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 4 servings

Number Of Ingredients 6

1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
  • Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

BOILED POTATOES WITH BUTTER



Boiled Potatoes with Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 19m

Yield 4 servings

Number Of Ingredients 7

1 pound small new potatoes
1 head garlic, halved crosswise
1 bay leaf
1 teaspoon black peppercorns
Kosher salt
2 to 4 tablespoons unsalted butter
Freshly ground black pepper

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

DUTCH OVEN RED POTATOES WITH BLACK PEPPERCORN BUTTER RECIPE



Dutch Oven Red Potatoes with Black Peppercorn Butter Recipe image

Provided by Cookie67

Number Of Ingredients 9

1/4 lb butter (1 stick), softened
1 1/2 tbsp creamy peppercorn Dressing Base
1 1/2 tbsp water
2 lbs red potatoes
2 tbsp olive oil
1/2 cup chopped red or green bell pepper (1 medium pepper)
1 cup chopped onion (1 medium)
2 cups sliced mushrooms (6 oz)
1/2 cup shredded sharp cheddar cheese

Steps:

  • Mix the butter with the CREAMY PEPPERCORN and water. this can be done a couple of days in advance so the flavors meld. Place the potatoes in a kettle and cover with water. Bring to a boil and cook until tender, about 15-20 minutes, depending on the size of the potatoes. Drain, let cool and then quarter the potatoes. Heat the olive oil in a skillet over medium heat. Add the bell peppers, onions and mushrooms and cook until soft, about 10 minutes. Place your Dutch oven in the oven and preheat to 350. Add the potatoes, peppers, onion, and mushrooms and together with the seasoned butter and mix well. Cover and heat through for 45 minutes. When ready to serve, sprinkle with the cheese.

NEW POTATOES WITH BALSAMIC AND SHALLOT BUTTER



New Potatoes With Balsamic and Shallot Butter image

The balsamic butter mixture turns these potatoes a nice, dark brown, and is delicious! You can make the butter ahead of time, chill it, then re-warm (30 sec in the microwave) and toss it with the potatoes just before serving. From Cooking Light, March 2005.

Provided by Julesong

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup balsamic vinegar
1/3 cup butter, melted
3 tablespoons shallots, minced
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt, divided
1/8 teaspoon fresh ground black pepper or 1/8 teaspoon tricolor pepper
4 lbs new potatoes (small red or white waxy new potatoes) or 4 lbs fingerling potatoes, cleaned well
1 1/2 tablespoons basil, finely chopped fresh french or 1 1/2 tablespoons parsley

Steps:

  • In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
  • Pour reduced vinegar into another bowl and let cool completely.
  • While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
  • While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
  • Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
  • Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 231.8, Carbohydrate 44, Fiber 5, Sugar 5, Protein 4.9

BUTTERED NEW POTATOES



Buttered New Potatoes image

New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

Coarse salt
4 pounds baby Yukon Gold potatoes
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup plus 1 tablespoon chopped fresh chives, for sprinkling
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
  • Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

NEW POTATOES IN BUTTER SAUCE



New Potatoes in Butter Sauce image

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

1 pound new potatoes, halved
½ cup butter, cut into pieces
1 bunch green onions, finely chopped
salt and ground black pepper to taste

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

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER



Salt-Baked New Potatoes With Pink-Peppercorn Butter image

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.

Provided by Gabrielle Hamilton

Categories     dinner, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds small, yellow-fleshed waxy potatoes (it's fine if skins are red or purple or yellow)
2 pounds kosher salt
2 tablespoons fresh rosemary needles, stripped from their branch
2 tablespoons pink peppercorns
1 tablespoon pink peppercorns
1 or 2 soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind)
4 ounces salted Irish butter, tempered at room temperature until cool and waxy

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes.
  • In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
  • Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
  • Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
  • Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
  • Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
  • While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
  • To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

Tips:

  • Selecting the right potatoes: Choose small, firm, and evenly-sized new potatoes. Avoid any with blemishes or bruises.
  • Proper washing: Scrub the potatoes thoroughly under running water to remove any dirt or debris.
  • Boiling technique: Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender when pierced with a fork, about 10-12 minutes.
  • Draining and drying: Drain the potatoes in a colander and let them steam dry for a few minutes. This helps to create a fluffy texture.
  • Preparing the black peppercorn butter: In a small saucepan, melt the butter over medium heat. Add the black peppercorns and cook for 2-3 minutes, or until fragrant. Remove the pan from heat and stir in the parsley.
  • Combining the flavors: Toss the boiled potatoes in the black peppercorn butter until well coated. Season with salt to taste.
  • Serving suggestions: Serve the potatoes immediately as a side dish or as a main course with a salad. They can also be enjoyed cold as a potato salad.

Conclusion:

This delectable recipe for new potatoes with black peppercorn butter offers a simple yet flavorful dish that showcases the natural taste of fresh potatoes. The combination of creamy potatoes, aromatic black peppercorns, and fresh parsley creates a harmonious balance of flavors that will appeal to a wide range of palates. Whether served as a side dish or as a main course, these potatoes are sure to be a hit at your next gathering. So, gather your ingredients, roll up your sleeves, and prepare to indulge in this culinary delight!

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