Best 6 Potatoes With Green Sauce Recipes

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In the realm of culinary delights, few dishes can rival the timeless appeal of potatoes with green sauce. Originating in the vibrant culinary traditions of Europe, this classic dish is a symphony of flavors that tantalizes the taste buds with its vibrant emerald hue and delectable medley of herbs, garlic, and tangy dressing. Whether served as a main course, a delightful side dish, or a hearty dip, potatoes with green sauce have captured the hearts and palates of food enthusiasts worldwide, earning a well-deserved place among the culinary greats. This culinary journey will unveil the secrets to creating the perfect potatoes with green sauce, guiding you through the selection of the finest ingredients, the art of crafting the delectable green sauce, and the techniques for achieving perfectly cooked potatoes that harmoniously unite to create a dish that is both visually stunning and irresistibly delicious.

Here are our top 6 tried and tested recipes!

ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  • Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE



Twice-Baked Potatoes with Creamy Green Onion Sauce image

I have been using this recipe for special occasions, holiday meals, or when I really want to impress somebody. I always get lots of compliments and requests for the recipe.

Provided by Lilia

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 4

Number Of Ingredients 11

4 large baking potatoes
2 tablespoons butter
2 tablespoons thinly sliced green onions
2 tablespoons all-purpose flour
½ cup milk
½ cup half-and-half
salt to taste
¼ cup half-and-half
1 tablespoon butter
¾ cup grated Parmesan cheese, divided
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
  • Bake potatoes in the preheated oven until tender, about 1 hour.
  • Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
  • Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
  • Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
  • Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 71.8 g, Cholesterol 55.3 mg, Fat 19.1 g, Fiber 8.3 g, Protein 16.1 g, SaturatedFat 11.8 g, Sodium 383.3 mg, Sugar 4.6 g

POTATOES WITH GREEN TAHINI SAUCE



Potatoes with Green Tahini Sauce image

The cilantro- and lemon-laced tahini sauce is a perfect bold partner for potatoes in this Middle-Eastern-style potato salad recipe. The green tahini sauce is also great tossed with roasted carrots or broccoli.

Provided by Michael Solomonov

Categories     Gluten-Free Party Food Recipes

Time 2h15m

Number Of Ingredients 8

3 pounds small new potatoes, scrubbed
2 tablespoons kosher salt plus 1/2 teaspoon, divided
1 bunch fresh cilantro, coarsely chopped
1/2 cup tahini (see Tip), at room temperature
¼ cup lemon juice
2 tablespoons water at room temperature, plus more as needed
2 tablespoons chopped fresh parsley
2 teaspoons extra-virgin olive oil

Steps:

  • Place potatoes in a large pot, add 2 tablespoons salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 to 2 hours. Drain and cut the potatoes in half.
  • Combine cilantro, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.
  • Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 35.8 g, Fat 9.3 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 189.4 mg, Sugar 1.6 g

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE



Mashed Potatoes with Green Chile Queso Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 11

4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
Kosher salt
8 tablespoons butter, cold, cut into pats
2 tablespoons all-purpose flour
1 cup milk, scalded
3/4 to 1 cup shredded Monterey Jack cheese
1/4 cup grated Parmigiano-Reggiano
1 poblano chile, roasted, and then peeled, seeded and finely diced
Freshly ground black pepper
1/2 to 3/4 cup cream, warmed
Chopped fresh cilantro, for garnish

Steps:

  • Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
  • Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
  • Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
  • Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

SPATCHCOCK ROAST CHICKEN WITH SCHMALTZY POTATOES AND GREEN GODDESS SAUCE



Spatchcock Roast Chicken with Schmaltzy Potatoes and Green Goddess Sauce image

Provided by Molly Yeh

Categories     main-dish

Time 13h45m

Yield 4 to 6 servings

Number Of Ingredients 17

One 4-pound whole chicken, giblets removed
Kosher salt and black pepper
2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
Olive oil
Green Goddess Sauce, recipe follows
3/4 cup whole unsalted cashews
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons prepared horseradish
1 1/2 teaspoons maple syrup
1 clove garlic
Kosher salt
1/4 cup fresh cilantro leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh dill
1 green onion

Steps:

  • Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat.
  • Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours.
  • When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil.
  • Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now.
  • When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes.
  • To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce.
  • Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed.

POTATOES WITH GREEN SAUCE



Potatoes With Green Sauce image

This is for Zaar World Tour 5 and comes from the cookbook International Meatless Cookbook by Jean Hewitt. This is a Portuguese recipe from the Spanish/Portuguese region. If you decide to use red skin potatoes, leave the skin on but scrub well.

Provided by Studentchef

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup olives or 1/3 cup vegetable oil
1 large onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
3 lbs waxy boiling potatoes, peeled and sliced
1 cup fresh spinach, finely shredded
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a heavy saucepan heat the oil and saute the onion until tender but not browned. Add the garlic and cook, stirring for 3 minutes. Add the potato slices and enough hot water to barely cover.
  • Bring to a boil, cooking slowly for 15 minutes or until the potatoes are barely tender but holds its shape.
  • Add spinach, parsley, salt and pepper and reheat for 5 more minutes. Serve hot with cooking liquid.

Tips:

  • To make the perfect green sauce, use fresh herbs and a good quality olive oil. You can also add other ingredients to your liking, such as capers, anchovies, or nuts.
  • If you don't have time to make your own green sauce, you can use a store-bought pesto sauce. Just be sure to choose a pesto that is made with fresh herbs and a good quality olive oil.
  • Potatoes with green sauce is a versatile dish that can be served as an appetizer, a side dish, or a main course. It is also a great dish to make ahead of time and reheat later.
  • To make the dish more substantial, you can add protein, such as grilled chicken or fish, or vegetables, such as roasted broccoli or zucchini.
  • Potatoes with green sauce is a delicious and easy-to-make dish that is perfect for any occasion.

Conclusion:

Potatoes with green sauce is a classic dish that is both delicious and versatile. It is easy to make and can be served as an appetizer, a side dish, or a main course. The combination of creamy potatoes and flavorful green sauce is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give potatoes with green sauce a try. You won't be disappointed!

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