Time 40m Yield 6 servings Number Of Ingredients 6 Steps:
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, combine olive oil and seasonings; reserve 1 tablespoon. Add potatoes; toss to coat. Let stand 15 minutes., Thread potatoes onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat 8-10 minutes or until browned, turning once. Cool slightly., Remove potatoes from skewers. Transfer potatoes to a large bowl. Add reserved marinade and herbs; toss to coat.
Time 40m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
Time 45m Yield 3 servings Number Of Ingredients 5 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 dill, and serve hot.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Peel potatoes and halve lengthwise. Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined. Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven. Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Time 55m Yield 8-10 Number Of Ingredients 9 Steps:
Make oil:. Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids. Prepare potatoes:. Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes. While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted. Drain potatoes in a colander and return to pot. Add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil. If desired, serve potatoes drizzled with some of remaining oil. Enjoy! Note:. Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using. Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.
More about “fingerling potatoes with fresh parsley and chives recipes”
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes. Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.
