Time 1h15m Yield about 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.) Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn’t burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.
Time 38m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Scrub the potatoes well. Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color). Place potatoes in a saucepan, cover with water and bring to a boil. Simmer covered for about 20 minutes or until tender. Drain potatoes and place them in a bowl add two teaspoons of oil& toss. In a non stick frypan add the remaining oil over medium heat. Add garlic,cook approximately 1 minute. Add parsley, salt& pepper, mix well. Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes. Serve.
Time 18m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!). Meanwhile, melt the butter in a small skillet over medium-high heat. Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender. Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat. Enjoy!
Time 1h Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer. Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.
Yield 8 servings Number Of Ingredients 5 Steps:
Preheat oven to 375°F. Spray small rimmed baking sheet with cooking spray. Scrub potatoes and slice off any imperfections. Pat dry. Place on baking sheet. Smash garlic cloves with side of large knife to loosen peel and release flavor. Place garlic in pan with potatoes. Pour melted butter over top of potatoes. Stir to blend flavors. Sprinkle with salt and parsley. Bake at 375° for 45 minutes to 1 hour. Remove potatoes to a bowl. Squeeze cooked garlic onto potatoes as well as browned butter and parsley bits. Mix flavors together and serve warm.
Time 35m Yield 4 servings. Number Of Ingredients 8 Steps:
Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.
Time 35m Yield 8 servings Number Of Ingredients 8 Steps:
Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half. Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside. Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.
Time 25m Yield 4 servings. Number Of Ingredients 5 Steps:
Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl. , Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat. ,
Time 30m Yield 6 Number Of Ingredients 7 Steps:
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.
Time 35m Number Of Ingredients 5 Steps:
Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half. Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes. Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.
Time 35m Yield 2 servings Number Of Ingredients 7 Steps:
Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes. Drain. Heat the olive oil in a heavy nonstick skillet. Add the potatoes. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden. Add the garlic and scallions. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley. Season to taste with salt and pepper and serve.
Time 15m Yield 4 servings Number Of Ingredients 4 Steps:
Cut the potatoes in half lengthwise. Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half. As the potatoes are prepared, drop them into cold water. Drain the potatoes and put them in a saucepan. Add cold water to cover and salt. Bring to a boil and cook about 8 minutes or until tender. Drain. Add the butter to the potatoes and toss. Sprinkle with parsley and serve.
More about “garlic parsley new potatoes recipes”
Time 30m Yield 4 Number Of Ingredients 7 Steps:
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.
