Lake Tahoe Markets

Seasoned Roasted Potatoes

Picture

2 lbs. small red potatoes, peeled
1 Tbsp. kosher salt
4 Tbsp. butter, softened
1 Tbsp. parsley, finely chopped
1 Tbsp. chives, finely chopped
Salt and pepper to taste
​Place potatoes in a medium large pot and fill with cold water until potatoes are covered. Add one tablespoon of salt to pot. Bring to a boil. Reduce heat and simmer for 10 to 20 minutes until a knife pierces a potato with a little resistance. Cooking time depends on the size of the potatoes. Do not overcook or potatoes will fall apart. Remove potatoes from the water and let cool completely in the refrigerator. Melt three tablespoons butter in a large cast iron or non-stick skillet over medium high heat. Cook cooled potatoes in butter, turning them regularly, for about 10 to 15 minutes or until they are golden brown on all sides. Remove from heat and place potatoes in a serving bowl. Mix one tablespoon of butter with chopped herbs. Add butter and herb mixture to potatoes and toss until the butter is melted and herbs are distributed over potatoes. Add salt and pepper to taste. Serve immediately.
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Copyright © 2014          I          Po Box 11775 Zephyr Cove, NV 89448         I           775-339-1203           I          Manager@LakeTahoeMarkets.com
  • Home Page
  • Delivery Areas
  • Shop
  • What the Hell is It?
  • Recipes
    • Artichokes >
      • How to Cook and Eat an Artichoke
      • Grilled Artichokes
      • Pan Roasted Artichokes
      • Stuffed Artichokes
    • Asparagus >
      • Asparagus Leek Quiche
      • Asparagus with Red Potatoes
      • Creamy Vegan Asparagus Pasta
      • Garlic Butter Sauteed Asparagus
      • Spring Vegetable Soup
      • Vegetarian Asparagus Soup
    • Avocados >
      • Avocado Brownies
      • Avocado Fries in the Air Fryer
      • Baked Breakfast Avocado
      • Guacamole
    • Basil >
      • Basil Pesto
      • Tomato Basil Soup
    • Beets >
      • Roasted Beets
      • Pickled Beets
      • Waffle Pizzas with Garlic, Beets and Brie
    • Bok Choy >
      • Bok Choy Stir Fry
    • Brussels Sprouts >
      • Sprouts with Bacon and Garlic
      • Maple Roasted Sprouts
      • Sprouts and Sweet Potato Salad
      • Sprout & Steak Kebobs
      • Sprouts with Beef and Walnuts
      • Honey Sriracha Brussels Sprouts
    • Cauliflower
    • Celery Root (Celeriac) >
      • Celery Root Mash
      • Roasted Celery Root
    • Eggplant >
      • Grilled Ratatouille Pasta
    • Fava Beans >
      • Buttery Fava Beans
      • Fava Bean Scafata
      • Marinated Fava Beans
      • Fava Bean Puree
    • Fennel >
      • Salmon with Fennel
      • Roasted Fennel with Lemon Vinaigrette
      • Fennel Salad
      • Fennel with Squash
      • Fennel Citrus Drink
      • Candied Fennel Stalks
    • Golden Beets >
      • Golden Beets and Brussels Sprouts
      • Roasted Golden Beets and Grape Salad
    • Grapefruit >
      • Ruby Red Grapefruit, Avocado & Spinach Salad
    • Ground Beef >
      • Egg-Topped Beef and Broccoli
    • Kohlrabi >
      • Stir-Fry Kohlrabi with Bacon
      • Kohlrabi Slaw
      • Kohlrabi Cocktail
      • Stuffed Kohlrabi
      • Sauteed Kohlrabi and Kale
      • Kohlrabi Chips
      • Kohlrabi Greens
      • Braised Kohlrabi
    • Lemongrass >
      • Lemongrass Chicken
      • Ginger Lemongrass Salmon
      • Lemongrass Noodle Soup
      • Lemongrass and Ginger Drink
    • Poblano Peppers >
      • Spicy Avocado-Poblano Salad
    • Radishes >
      • Radish Butter
      • Radish Chips
      • Radish Soup
    • Swiss Chard >
      • Stuffed Chard Leaves
      • Swiss Chard and Sweet Potato Gratin
      • Salmon with Swiss Chard
      • Swiss Chard Frittata
      • Swiss Chard with Mushrooms
      • Spicy Swiss Chard Chips
    • Yukon Gold Potatoes >
      • Potatoes Rissole
      • Seasoned Roasted Potatoes
      • Skinny Texas Cheese Fries
    • Tomatillos >
      • Pork Chili Verde
  • Incline Village Farmers Markets
  • About
    • Contact Information