Recipes for "new potatoes"

Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes.

Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.

To test for doneness, poke a potato with a fork. If the fork penetrates easily, they're done.

When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste.

Sprinkle chives on the potatoes to serve.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.

Meanwhile, bring a medium saucepan of water to a boil; add peas and simmer until just tender, about 6 to 7 minutes. Drain and set peas aside.

Add butter to the same saucepan; melt over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Add potatoes and peas; simmer, stirring often, until potatoes are heated through, about 5 minutes. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.

Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Preheat the oven to 450 degrees F (230 degrees C).

In a hot skillet, melt butter. Stir in rosemary, salt, and pepper. Add potatoes and coat potatoes evenly with melted butter.

Arrange potatoes in a single layer on a baking pan.

Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes, tossing them occasionally to ensure that they brown on all sides.

Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Preheat an outdoor grill for low heat and lightly oil the grate.

Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle each wrapped potato with powdered ranch dressing mix.

Cook on the preheated grill, turning potatoes several times to allow bacon to cook on all sides. Potatoes are done when bacon is crispy, 20 to 25 minutes.

Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.

Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.

Gently stir in warm potatoes; season with freshly ground black pepper.

Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.

Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.

Stir in Parmesan cheese, lemon juice, salt, and pepper.

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.

Put all ingredients (except chives) into a large roasting pan, toss with your (clean) hands to coat completely with oil and seasonings. Spread everything out evenly.

Put the potatoes in the oven, cook for fifteen minutes at 400°F.

Then reduce the heat to 375°F and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through.

Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.

Remove from oven and let sit until cooled to room temperature.

Sprinkle with freshly chopped chives to serve.

Excellent served with steak and a side of greens. (You can toss fresh spinach or chard with the oil remaining in the potato roasting pan and put back into the oven for just a few minutes until just wilted.)

On a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

Place the potatoes cut side down in the roasting pan and cook for 10 to 12 minutes, until the potatoes begin to brown on the bottom.

For even easier cleanup, line the sheet pan with parchment paper before adding the potatoes and olive oil.

Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.

In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt, and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.

Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.

Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.

Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.

Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

In a medium pot, add 2 quarts of water, 2 tablespoons salt, and baking soda. Once boiling, add the potatoes and cook until they are barely fork-tender, 10 to 12 minutes. Be careful not to overcook at this stage.

Simply Recipes / Mark Beahm

Arrange a rack in the center of the oven. Line a baking sheet with parchment paper. If your parchment paper isn’t oven-safe up to 450°F, skip it and lightly spray the baking sheet with cooking spray.

Drain the parboiled potatoes in a colander and return to the hot pot. Shake the potatoes around a few times so they become rough on the exterior and any water evaporates.

In a medium bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, 1/2 teaspoon salt, and pepper.

Transfer the hot potatoes to the bowl with the cornstarch slurry and toss to coat well. Transfer the potatoes to the prepared baking sheet and spread them out so they are in a single layer, skin-side down.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Roast the potatoes in the center of the oven until they are tender all the way through, nice and crispy on the outside, and a deep golden brown, at least 30 minutes but up to 50 minutes. They will continue to get very crispy, and the longer you roast them the crispier they get. Keep an eye on them so they don’t burn.

If you notice the potatoes browning unevenly, give them a toss about halfway through.

Simply Recipes / Mark Beahm

While the potatoes roast, make the sauce. In a small bowl, stir together the mayonnaise, sweet chili sauce, and lemon juice. Season the sauce with salt to taste.

Serve the roasted potatoes while warm with the bang bang sauce.

These potatoes keep beautifully as long as you haven’t drizzled them with the sauce. Store the potatoes and sauce separately and they will keep well in the fridge for up to 5 days. The potatoes are best if you reheat them in a 350˚F oven for 10 minutes or in a skillet over low heat with a drizzle of oil.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop into 1-inch cubes. Transfer to a large bowl.

Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool, peel, and dice.

Whisk mayonnaise, green onions, milk, vinegar, salt, and black pepper together in a bowl until well combined; pour over potatoes. Add eggs and celery; mix well.

Cover the bowl with plastic wrap; chill in the refrigerator before serving, about 2 hours.