Best 14 Garlic And Cumin New Potatoes Recipes

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Garlic and cumin new potatoes are a simple yet flavorful dish that can be enjoyed as a side dish or a main course. New potatoes are small, tender potatoes that are harvested before they fully mature. They have a thin skin and a creamy texture, making them ideal for roasting or sautéing. Garlic and cumin are two common spices that pair well together, adding a savory and aromatic flavor to the potatoes. This dish is easy to make and can be tailored to your own taste preferences, making it a versatile addition to any meal.

Let's cook with our recipes!

GARLIC BUTTER NEW POTATOES



Garlic Butter New Potatoes image

I love this recipe. It is so simple, and yet, so delicious. I serve these potatoes with my Tarragon Cream Chicken. However, they are a delicious accompaniment to any meal. I took this recipe from Southern Living. It can be found in their Ultimate Quick and Easy cookbook. I generally do make a couple of changes- I add 1/4-1/2 tsp. salt to the garlic butter. I also often add minced fresh dill when I have it. Enjoy!

Provided by History Teacher

Categories     Potato

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 7

18 new potatoes, quartered (about 2 3/4 lbs.)
1/4-1/3 cup butter
2 -4 garlic cloves, minced (more or less to taste)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/4-1/2 teaspoon salt (not in original recipe) (optional)
1/2-1 tablespoon chopped fresh dill (not in original recipe) (optional)

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!

Nutrition Facts : Calories 693.7, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 128.5, Carbohydrate 134.3, Fiber 16.9, Sugar 6, Protein 15.7

GARLIC NEW POTATOES



Garlic New Potatoes image

"I have yet to meet a person who doesn't like this flavorful dish," writes Barbara Keith from Faucett, Missouri. "They compliment just about any entree and are quick to prepare."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

16 small red potatoes
3 tablespoons butter, melted
1-1/2 teaspoons minced garlic
1-1/2 teaspoons dried parsley flakes
Salt and pepper to taste

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. ,

Nutrition Facts :

GARLIC AND CUMIN NEW POTATOES



Garlic and Cumin New Potatoes image

Here are the potatoes! They're looking for ribs, steaks or chops to partner with for great grilling flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

12 unpeeled small red potatoes, cut into fourths
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon peppered seasoned salt
1/4 cup chopped fresh cilantro

Steps:

  • Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket (grill "wok").
  • Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender.
  • Sprinkle potatoes with cilantro; toss to coat.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED NEW POTATOES WITH GARLIC



Roasted New Potatoes with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 4 servings

Number Of Ingredients 6

1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

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.

GARLIC DILL NEW POTATOES



Garlic Dill New Potatoes image

Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Provided by kelcampbell

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 5

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

Steps:

  • Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
  • In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g

GARLIC POTATOES



Garlic Potatoes image

Yummy and easy to make garlic potatoes will make them come back for seconds.

Provided by yummymummy86

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ pounds red potatoes, cut into large chunks
1 clove garlic, halved lengthwise
½ cup milk
1 teaspoon salt
1 tablespoon chopped fresh parsley

Steps:

  • Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
  • Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 19.2 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 403.2 mg, Sugar 2.1 g

LEMON AND GARLIC NEW POTATOES



Lemon and Garlic New Potatoes image

This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.

Provided by Debbie

Time 30m

Yield 4

Number Of Ingredients 7

1 pound red new potatoes
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS



Roasted Calamari with Garlic, New Potatoes, and Chickpeas image

Calamari lend sophistication to robust ingredients like new potatoes and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 1/4 pounds new potatoes (about 11), halved if large
Coarse salt
1 3/4 pounds calamari (bodies and tentacles), rinsed and dried
1 cup canned drained chickpeas, rinsed
1/2 cup pitted green olives
1/4 cup fresh oregano, coarsely chopped, plus more for garnish
8 garlic cloves, minced
1 teaspoon cumin seeds, toasted or ground, or 1 teaspoon ground cumin
3/4 teaspoon smoked sweet paprika
Freshly ground pepper
6 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
3/4 cup water
1/4 cup fresh lemon juice
8 ounces day-old rustic bread, crust removed, bread torn into 2-inch pieces
Lemon wedges, for serving

Steps:

  • Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
  • Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
  • Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
  • Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
  • Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS



Crock Pot Roasted New Potatoes With Garlic and Herbs image

I love recipes that free up my time in the kitchen. I love serving these potatoes with Southern-Style Green Beans. This recipe comes from Not Your Mother's Slow Cooker Cookbook. I use my Rival two sided insert so I can cook both at the same time.

Provided by Audrey M

Categories     Potato

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs small waxy boiling potatoes
4 -5 garlic cloves, to your taste, peeled
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt or 1/4 teaspoon coarse sea salt
1 pinch dried thyme

Steps:

  • Yukon Gold, baby new red or white potatoes work well for this recipe.
  • Scrub the potatoes and drain them.
  • Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
  • With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
  • Spread out the potatoes as evenly as possible in the crock.
  • Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
  • Serve immediately.

Nutrition Facts : Calories 154.9, Fat 2.4, SaturatedFat 0.4, Sodium 79.2, Carbohydrate 31.2, Fiber 2.8, Sugar 1.3, Protein 3

NEW POTATOES WITH GARLIC SCAPES



New Potatoes with Garlic Scapes image

When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

2 pounds new potatoes, such as Norland, scrubbed
Coarse salt and freshly ground pepper
3 cups garlic scapes, roughly chopped
1 tablespoon extra-virgin olive oil, plus more if needed
2 tablespoons salted butter, plus more if needed

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.

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND



Roasted New Potatoes With Garlic and Tamarind image

In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

Steps:

  • Heat oven to 425 degrees and place a rack in the top third of the oven.
  • Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
  • Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
  • As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
  • In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

LEMON & GARLIC NEW POTATOES



Lemon & Garlic New Potatoes image

This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

NEW POTATOES WITH GARLIC AND HERBS



New Potatoes With Garlic and Herbs image

Provided by Florence Fabricant

Categories     easy, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 7

1 pound small new potatoes, scrubbed and quartered
1 tablespoon extra-virgin olive oil
3 large cloves garlic, finely minced
3 scallions, finely minced
1/2 tablespoon minced fresh chervil
1/2 tablespoon finely chopped flat-leaf parsley
Salt and ground black pepper

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.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 2 grams

Tips:

  • Choose the right potatoes: Baby potatoes or small new potatoes work best for this recipe, as they cook quickly and evenly. Avoid using large potatoes, as they will take longer to cook through and may not get as crispy.
  • Don't overcrowd the pan: When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet. Crowding the potatoes will prevent them from getting crispy and may cause them to steam instead of roast.
  • Roast the potatoes until they are crispy: The key to crispy potatoes is to roast them at a high temperature until they are browned and slightly charred. Don't be afraid to let them get a little color - this will give them the best flavor and texture.
  • Season the potatoes well: Before roasting, toss the potatoes with a good amount of salt, pepper, and garlic powder. You can also add other seasonings, such as paprika, cumin, or chili powder, to taste.
  • Serve the potatoes immediately: Roasted potatoes are best served hot and crispy. If you need to make them ahead of time, you can roast them and then reheat them in a warm oven before serving.
  • Conclusion:

    This recipe for Garlic and Cumin New Potatoes is a simple yet flavorful side dish that is perfect for any occasion. The potatoes are crispy on the outside and tender on the inside, with a delicious garlic and cumin flavor. They are also easy to make and can be roasted in the oven or cooked in a skillet. So next time you are looking for a quick and easy side dish, give this recipe a try - you won't be disappointed!

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