Herbed Baby Potatoes With Lemon Vinaigrette Recipes

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HERBED BABY POTATOES WITH LEMON VINAIGRETTE

When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 10



Herbed Baby Potatoes with Lemon Vinaigrette image

Steps:

  • Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
  • Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.

1 1/2 pounds round baby potatoes, peeled
Coarse salt
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
Freshly ground pepper

GARLIC AND HERB ROASTED BABY POTATOES

Quick, easy, and perfect for a weeknight side dish, these roasted baby potatoes are tossed in a garlic and herb blend that everyone will love.

Provided by jcromwell

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 7



Garlic and Herb Roasted Baby Potatoes image

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
  • Roast in the preheated oven until tender, 30 to 35 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 36 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 303.3 mg, Sugar 1.5 g

2 ½ pounds baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, or more to taste
2 sprigs fresh thyme, leaves stripped, or more to taste
1 sprig fresh rosemary, leaves stripped, or more to taste
¾ teaspoon salt
½ teaspoon ground black pepper

HERBED BABY POTATOES WITH LEMON VINAIGRETTE

Here is another great potato Salad recipe, something that's different from the usual potato salads that we normally serve -

Provided by Chef mariajane

Categories     Low Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Herbed Baby Potatoes With Lemon Vinaigrette image

Steps:

  • Place potatoes and 2 tablespoons salt in a medium saucepan.
  • Cover with water, and bring to a simmer.
  • Cook until knife pierces through potatoes with little resistance, about 10 minutes.
  • Drain; transfer to a bowl.
  • Heat oil, garlic, and red pepper flakes in a small skillet over medium-low heat until garlic is golden brown, 15 minutes.
  • Pour over potatoes.
  • Add lemon juices and herbs and toss.
  • Season with salt and pepper.

Nutrition Facts : Calories 244.1, Fat 13.7, SaturatedFat 1.9, Sodium 12.9, Carbohydrate 28, Fiber 4.4, Sugar 2.1, Protein 3.1

1 1/2 lbs round baby potatoes, peeled
coarse salt
1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, finely choped
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons of fresh mint, finely chopped
fresh ground pepper

ROASTED BABY POTATOES WITH HERBS

I got this recipe off the Food Network from Giada De Laurentis. Excellent accompaniment to any meat dish, and so simple!

Provided by Lazarus

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Roasted Baby Potatoes With Herbs image

Steps:

  • Preheat oven to 400°F.
  • Put the potatoes into a large bowl.
  • In a small bowl, whisk the herbs, garlic, and oil together until blended.
  • Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
  • Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
  • Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
  • Transfer the roasted potatoes to a platter
  • Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.

Nutrition Facts : Calories 210.1, Fat 13.6, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 20.6, Fiber 2.5, Sugar 0.9, Protein 2.4

1/2 lb small red potato, scrubbed
1/2 lb small white potatoes, scrubbed
1 tablespoon herbes de provence, plus extra for garnish
3 garlic cloves, minced
1/4 cup extra virgin olive oil, plus extra for drizzling
salt & freshly ground black pepper

HERBED BABY POTATOES WITH LEMON VINAIGRETTE

Categories     Potato

Yield 4-6

Number Of Ingredients 10



HERBED BABY POTATOES WITH LEMON VINAIGRETTE image

Steps:

  • Directions 1.Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl. 2.Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper. Helpful Hint To ensure maximum flavor, toss potatoes with dressing while they're still warm.

1 1/2 pounds round baby potatoes, peeled
Coarse salt
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
Freshly ground pepper

HERBED BABY POTATOES WITH LEMON VINAIGRETTE

Categories     Potato     Side     Quick & Easy     Boil

Yield 4-6 people

Number Of Ingredients 10



HERBED BABY POTATOES WITH LEMON VINAIGRETTE image

Steps:

  • 1. Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain;transfer to a bowl. 2. Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.

1 1/2 pounds round baby potatoes, peeled
Coarse salt
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
Freshly ground pepper.

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