How Do You Make Baby to Make Potatoes
Babe Potatoes with Butter & Herbs – This is a elementary, elegant manner to prepare baby potatoes, steamed or boiled. Think – steak dinner. Or roast chicken.
You just demand a little scrap of butter. But you want lots of fresh herbs!
Welcome back to Day 7 of the inaugural Holiday Salad Marathon, where I'm sharing 30 salads in a row through to Christmas Eve – just for something different to the usual sugar-loaded baking countdowns!!
Today:
Baby Potatoes with Butter & Herbs
I realise today's recipe isn't technically a salad equally such, with no leafy greens in sight. But I consider information technology a staple potato side dish and information technology's particularly handy during the holiday season because it doesn't involve use of the oven (valuable real estate during feasting flavour!). And then I decided information technology's a must share!
What you need for Butter Baby Potatoes with Herbs
Here'due south all you need:
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Infant potatoes / new potatoes – choose modest ones that are the same size if you tin can, so they cook through in the aforementioned time without the skins bursting. The larger the potato, the more prone they are to the skin breaking when boiled or steamed;
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Butter – just 2 tbsp / 30g is all you need. The idea with this recipe is that the potatoes are lightly coated with a slick of butter, every bit opposed to dousing. The potatoes won't absorb any butter considering we're keeping them whole. It's basically the polar opposite of intense buttery richness of Paris Brew, the ultimate mashed potatoes!
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Herbs – my favourite combination is dill (for fresh flavour), chives (for a touch of oniony freshness) and parsley (for extra subtle freshness which doesn't add too much extra flavour).
This irish potato recipe isn't supposed to be rich and super buttery. It'southward supposed to be simple, with only a low-cal coating of butter on the potatoes, then they can be served with rich mains like steak, prime number rib or crackling roast pork.
How to make Baby Potatoes with Butter & Herbs
The making function is equally simple as:
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Boil or steam potatoes until there's no resistance when you pierce them with a knife;
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Add together butter, common salt and pepper, toss until butter is melted and it coats the potatoes. Then add herbs just before serving – for maximum freshness bear on!
The light coating of butter just adds a scrap of flavour to the otherwise plain potatoes forth with (of course) the hit of freshness from the herbs!
Because it's not too heavy, information technology's an ideal tater side for rich mains such as:
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Butter Basted Steak
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Prime number Rib (Beef Standing Rib Roast)
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Crackling Pork Roast
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Roast Chicken
And again, because information technology'due south non too heavy, it is also terrific to serve with seafood – any fish, prawns/shrimp, lobster, Morton Bay Bugs, Crab etc. Sensational side dish for a seafood platter, come to call up of it, if you feel similar splashing out!
No recipe video today, because information technology's such a simple recipe. But if you really want one, inquire nicely in the comments beneath and I will brand ane for yous! – Nagi x
What is the Holiday Salad Marathon?
This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely dissimilar to people'south usual baking countdowns!
These salads are in add-on to my regular 3 new recipes a week. Because aren't you lot bored of the usual tomato plant-cucumber-lettuce garden salad routine??
Click here to meet all the Holiday Salad Marathon recipes to appointment, or sign up for instant updates and you'll receive a complimentary email alarm whenever I publish a new salad! 🙂
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Servings 5 – viii people
Tap or hover to scale
This is a wonderful, elegant potato side dish that'southward not besides rich and so it's ideal to serve with rich mains like roasts, and lite enough to serve with more than fragile foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).
It'due south a classic side dish yous will see offered at fine dining restaurants equally a less heavy murphy side compared to things like Paris Mash (the earth'due south richest mashed potatoes!).
- 1kg/ 2 lb baby potatoes / new potatoes , about 3cm/1.two" round platonic (expect for same size ones)
- 1 tbsp common salt , for cooking (Note ane)
- 30g/ 2 tbsp unsalted butter (no need to melt)
- one/two tsp each common salt and pepper
Fresh Herbs:
- ii tbsp fresh dill , finely chopped
- i tbsp chives , finely chopped
- i tbsp parsley , finely chopped
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Boil potatoes: Identify potatoes in a big pot of cold tap h2o with one tbsp common salt. Bring to a boil over loftier oestrus, then lower heat to medium then they're simmering gently (this stops skin splitting). Cook for 10 – 15 minutes until in that location's no resistance when pierced with a pocketknife. Alternatively, steam the potatoes.
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Steam dry: Drain in colander then leave for a minute to allow the potatoes steam dry (if wet, butter won't stick).
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Toss with butter: Transfer to a basin, add together salt, pepper and butter. Toss to melt and coat.
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Add herbs just before serving. Stir through, transfer to serving basin and serve warm!
i. Salt for cooking is important hither to become flavour into the potatoes for this otherwise elementary dish. That'due south why I prefer humid rather than steaming.
ii. Herbs – this is my favourite combination, with the fresh dill being the dominant season, chives for a subtle touch on of freshness and parsley mostly for background freshness. Modify information technology up to your gustatory modality! Thyme is especially wonderful with potatoes.
3. Serving & make ahead – best served warm. Simply can as well serve at room temperature – only continue cooked potatoes in fridge, then bring fully to room temperature. Pour over melted butter, add together herbs only before serving. Never serve common cold – the butter will harden into clumps!
4. Nutrition per serving (5 people), assumes all butter is consumed which it won't exist considering information technology doesn't soak into potatoes or stick to the skin.
Calories: 181 cal (9%) Carbohydrates: 32 grand (eleven%) Poly peptide: 4 g (8%) Fat: 5 m (8%) Saturated Fat: 3 g (xix%) Cholesterol: 12 mg (4%) Sodium: 477 mg (21%) Potassium: 764 mg (22%) Fiber: 4 g (17%) Sugar: one thou (1%) Vitamin A: 244 IU (5%) Vitamin C: 37 mg (45%) Calcium: 22 mg (2%) Iron: ane mg (half dozen%)
More irresistible white potato sides
Life of Dozer
When I told him to STAY! outside a cafe. I was and so impressed he was obeying him, I snapped this photograph… but then ii seconds later on, he breached the bulwark. Naughty male child!
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