Best 6 New Potatoes With Mixed Herbs Recipes

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

NEW POTATOES WITH MIXED HERBS

Steps:

• In a saucepan bring some water to boil (amount of water depending on the number of potatoes needed, enough water to cover all of them). When the water is boiling, put a pinch of salt in. Place the number of potatoes in. Carefully! The water can splash and will be boiling, literally. Leave these to boil for 15 to 20 minutes. When they are done, drain the water from the saucepan. Then add 2 spoonfuls of butter, quikly followed by a spinkling of Mixed Herbs. With a wooden spoon, move the Potatoes around in the sauce pan to get them all fully covered by the melting butter and herbs. Serve immediatly.

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.

ROASTED MIXED POTATOES WITH FRESH HERBS AND BURRATA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
• Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
• Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
• Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT

Steps:

• Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
• Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
• Drain and set aside to cool slightly.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
• Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
• Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
• Season with pepper to taste.
• Serve immediately.
• For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
• Or, you can refrigerate the boiled potatoes overnight.
• Bring them to room temperature and finish the recipe.