Best 5 Roasted New Potatoes With Spring Herb Pesto Recipes
**Roasted New Potatoes with Spring Herb Pesto: A Delightful Symphony of Flavors**
Prepared to tantalize your taste buds with a culinary masterpiece that harmonizes the vibrant flavors of roasted new potatoes with a burst of fresh spring herbs? These delightful morsels, golden and crispy on the outside, tender and fluffy within, are elevated to a new realm of deliciousness when enveloped in a vibrant green pesto, bursting with the aromatic essence of basil, parsley, and chives. Discover the perfect balance of earthy and herbaceous notes as you embark on this culinary journey. Our curated collection of recipes guides you through every step of creating this delectable dish, from selecting the finest ingredients to achieving the perfect roast and crafting a pesto that captures the essence of spring. Indulge in a symphony of flavors that will leave you craving more.
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.
HERB-ROASTED POTATOES
Steps:
- Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
ROASTED NEW POTATOES
This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED NEW POTATOES WITH SPRING HERB PESTO
Categories Herb Potato Side Roast Wheat/Gluten-Free Lemon Rosemary Spring Chive Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Make 6 servings
Number Of Ingredients 9
Steps:
- Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.
Tips:
- Choose the right potatoes: Use small, new potatoes that are firm and have thin skins. Avoid potatoes that are bruised or have blemishes.
- Wash the potatoes thoroughly: Scrub the potatoes with a vegetable brush to remove any dirt or debris.
- Cut the potatoes evenly: Cut the potatoes into uniform pieces so that they cook evenly.
- Toss the potatoes with olive oil and herbs: This will help the potatoes to brown and crisp in the oven.
- Roast the potatoes at a high temperature: This will help them to develop a crispy exterior and a tender interior.
- Make the pesto ahead of time: The pesto can be made up to 3 days in advance and stored in the refrigerator.
- Serve the potatoes immediately: Roasted potatoes are best served immediately after they are cooked.
Conclusion:
Roasted new potatoes with spring herb pesto is a delicious and easy side dish that is perfect for any occasion. The potatoes are crispy on the outside and tender on the inside, and the pesto is flavorful and aromatic. This dish is sure to be a hit with your family and friends.
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