Best 9 Stove Top Baby Red Potatoes With Basil Shallots And Garlic Recipes

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In a culinary symphony of flavors, embark on a delectable journey with our stove-top baby red potatoes. These bite-sized gems, kissed by fire, are transformed into a delightful medley of textures and tastes. Their tender interiors yield to a slight crunch, while their golden-brown exteriors exude a crispy allure. Infused with the aromatic essence of basil, shallots, and garlic, these potatoes transcend the ordinary, becoming a symphony of flavors that dance on your palate. Discover the secrets behind this culinary masterpiece as we unveil two tantalizing recipes: a classic preparation that showcases the natural flavors of the potatoes and a tantalizing variation featuring a tangy mustard sauce. Both recipes promise a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CRISP SAUTéED RED POTATOES RECIPE



Crisp Sautéed Red Potatoes Recipe image

I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 6

1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
1 Tbsp unsalted butter
2 Tbsp olive oil
Salt (preferably kosher or sea salt, to taste)
Black pepper (freshly ground, to taste)
2 Tbsp chives or green onion (chopped, plus more to garnish)

Steps:

  • Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
  • Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
  • Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC



Stove Top Baby Red Potatoes With Basil, Shallots and Garlic image

Baby red potatoes are sauteed in butter, then finshed with basil, shallots and garlic. Recipe from Bon Appetit.

Provided by Marie

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 lbs small red potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

Steps:

  • Pierce potatoes in several places with fork.
  • Melt butter in heavy large skillet over medium heat.
  • Add potatoes and season with salt and pepper.
  • Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
  • Add 2 tablespoons basil, shallots and garlic.
  • Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
  • Season with additional salt and pepper.
  • Transfer to bowl.
  • Sprinkle with remaining 2 tablespoons basil.

GARLICKY BABY REDS



Garlicky Baby Reds image

I found this recipe on the Aunt Mid's Baby Red Potatoes bag! Very easy, very tasty and very loved!

Provided by that Pam I am

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs baby red potatoes
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon paprika
1 small lemon, juice of
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Scrub and quarter potatoes.
  • Place potatoes in 8x8 inch baking dish.
  • In a small bowl, combine melted butter, garlic, salt, paprika, and lemon juice.
  • Pour over potatoes and stir to coat.
  • Sprinkle Parmesan cheese over potatoes.
  • Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes, until golden brown.

STOVE-TOP POTATOES



Stove-Top Potatoes image

Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

8 small red potatoes
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

  • Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
  • Divide among 4 plates and serve, sprinkled with parsley.

STOVE-TOP "ROASTED" RED POTATOES



Stove-Top

This is a great and quick way to make red potatoes on the stove top and they still taste like they've been roasted in the oven for a long while. I had see on America's Test Kitchen how they make roasted potatoes, they microwave the potatoes first before the potatoes go in the oven, but then I thought to try them on the stove top. They turned out to be so good, tasted just like they had been on the oven, and took about half the time. You could also do these with golden or other small roasting potatotes.

Provided by LDSMom128

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 large red potatoes
3 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
3/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.
  • Remove from microwave and allow to cool for a few minutes.
  • Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
  • Try olive oil.

GARLIC SKILLET RED POTATOES



Garlic Skillet Red Potatoes image

I got this from a newspaper. It's easy and tasty! You can use corn oil too and I like kosher salt. They get nice and crisp.

Provided by Oolala

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
1 1/2 lbs small red potatoes, quartered
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Stir in potatoes.
  • Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
  • Uncover, reduce heat to low.
  • Stir in garlic, salt and pepper.
  • Cook, stirring, until potatoes are tender, about 2 minutes.
  • Sprinkle parsley and add salt to taste if desired.

BABY RED POTATOES WITH GARLIC AND PARSLEY



Baby red potatoes with garlic and parsley image

Make and share this Baby red potatoes with garlic and parsley recipe from Food.com.

Provided by Felix4067

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 4

1 (3 lb) bag baby red potatoes
3 -4 cloves garlic, minced (or 2 tbsp minced garlic from the jar)
1 tablespoon dried parsley
1/4 cup butter

Steps:

  • Preheat oven to 375 degrees.
  • Grease a 2 quart casserole dish (I use garlic flavour Pam).
  • Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
  • Cut butter into pats; place randomly around top of potatoes.
  • Sprinkle with parsley.
  • Sprinkle with garlic.
  • Bake, uncovered, at 375 degrees for about 10 minutes.
  • Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

Nutrition Facts : Calories 368.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 123.9, Carbohydrate 60.4, Fiber 7.7, Sugar 2.7, Protein 7.2

SKILLET RED POTATOES



Skillet Red Potatoes image

When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

2 medium red potatoes, cooked and cut into 1/2-inch chunks
2 tablespoons canola oil
1/2 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon paprika

Steps:

  • In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

NEW POTATOES WITH BASIL



New Potatoes with Basil image

Categories     Potato     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Basil     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds small red-skinned potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

Steps:

  • Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.

Tips:

  • Choose the Right Potatoes: Select small, thin-skinned baby red potatoes for a quick and even cooking experience.
  • Scrub and Slice: Give the potatoes a good scrub under running water to remove any dirt or debris. Slice them into bite-sized pieces for uniform cooking.
  • Use High-Quality Ingredients: Fresh herbs like basil, shallots, and garlic add a burst of flavor to the dish. Opt for good quality olive oil to enhance the taste.
  • Don't Overcrowd the Pan: Avoid overcrowding the pan with potatoes. This can prevent even cooking and result in soggy potatoes.
  • Cook in Batches: If cooking a large quantity of potatoes, consider cooking them in batches to ensure they are cooked evenly.
  • Season Generously: Don't be shy with the seasonings. Salt and pepper are essential, and you can also add herbs like thyme or rosemary.
  • Monitor the Cooking Process: Keep an eye on the potatoes as they cook, stirring occasionally to prevent sticking. Adjust the heat if necessary to prevent burning.
  • Serve Immediately: Enjoy the potatoes while they are hot and crispy. They can be served as a side dish or as a light main course.

Conclusion:

Stove-top baby red potatoes with basil, shallots, and garlic is a simple yet flavorful dish that can elevate any meal. With its crispy exterior and tender interior, it's a crowd-pleaser that can be enjoyed for breakfast, lunch, or dinner. The combination of fresh herbs, olive oil, and seasonings creates a delightful taste experience that will leave you craving more. So, gather your ingredients, fire up the stove, and indulge in the goodness of these delectable baby red potatoes.

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