How do you prepare red potatoes?!
Melt 2 sicks of buter in a baking dish in the oven
When the butter is melted add potatoes
season with a lot of salt &pepper & toss
Bake @400 covered 20min then uncover & finish until crisp
optional: when the potatoes r done u cold toss with fresh parsly and garlic
Answers: wash & quarter potatoes
Melt 2 sicks of buter in a baking dish in the oven
When the butter is melted add potatoes
season with a lot of salt &pepper & toss
Bake @400 covered 20min then uncover & finish until crisp
optional: when the potatoes r done u cold toss with fresh parsly and garlic
I just 1/2 them and boil them with skin on
serve with butter s/p
cut them up if they are too big.
boil them in salted water until they are soft.
drain it.
add butter, black pepper, and parley.
I just finished making mine 10 minutes ago.
Boil whole till fork tender
In mixing bowl add butter, two cloves garlic crushed, salt, pepper, parsley chopped and a bit of half and half. Mashed and put in a dish for the oven. Oven is at 350 - they will be ready in 30 minutes.
Wash them, cut them in half, drop in a bag of seasonings (garlic powder, paprika, onion salt or some combination of seasonings) and shake to coat them. Then I put them in the oven and bake them.
I throw mine in the oven and bake them until you can stick a fork through them easily at 350 degrees. I serve them with sour cream and/or salsa. Also, you can chop/cube them and toss with oil, garlic, onion and orageno...and bake. I prefer red potatos to white because I feel like they aren't as heavy/starchy.
Clean them up.
Place in pressure cooker with 1 cup water.
Cook at pressure for 2 to 4 minutes (dependent on size, more for larger 'taters.)
Drain, put into warmed serving bowl.
Season with butter, salt, pepper, & minced fresh parsley.
Great alone, with roast meats, chicken, or grilled lamb chops.
wash and dry. cut into french fry shapes.
spray cookie sheet with pam or rub with oil. put potatos on cookie sheet only one layer deep. spray potatos with pam or any other cooking spray. bake at 450 for about thirty minutes or until they are the way you like them. they taste even better than greasy french fries.
Mashed potatoes
Cut, cube and boil 5 pounds russet potatoes until the biggest cube you can find breaks apart when you put a fork through it. Drain. Use a whole cube of real butter and just enough light cream to make them fluffy. Mash with a hand mixer until there are no lumps. Be patient, this may take a while. yummy!
Or if you want something fancier:
Best Fancy Mashed Potatoes
5 lb mashed potatoes peeled, cooked
1 stick real butter
8 oz cream cheese
8 oz sour cream
Half and half
salt and pepper
1/2 to 1 cup shredded sharp cheese
Mash potatoes wth the butter and a little half and half. Add the rest of ingredients, except cheese, and continue to mash until cream cheese is melted and potatoes are fluffy. Put in casserole dish and cover with sharp cheese. Bake at 350 until cheese is melted and heated through.
Very rich, but wonderful!!
Potato Salad
INGREDIENTS:
1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
3 hard-cooked eggs
2 to 3 tablespoons shredded carrot (about 1/2 carrot)
1 (10 oz.) pkg. frozen peas, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped green or yellow pepper
1/4 cup chopped celery
1/4 cup chopped red onions
.
Dressing:
1/4 c. heavy cream
1/2 to 3/4 c. mayonnaise
1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
1 to 2 tsp Dijon mustard
salt and pepper to taste
fresh dill and/or parsley, to taste
sliced tomato
Lettuce leaves
PREPARATION:
Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.