Side dish using red potatoes? Or any other great simple side dish for burgers?!
I am making hamburgers tonight for supper!. I dont know what to have with them and do not have fries in the house!. I am not going to have time to run to the grocery store!. I have red potatoes here, what can I make with them!. Or any other good EASY side dish with things I might already have in the house!? I want any ideas beside mashed potatoes, and besides cutting them up and fryting them/wrapping them in foil and grilling them!. Are homemade french fries good with red potatoes!? Recipe for crispy ones would be good!.Www@FoodAQ@Com
Answers:
New Potato Salad
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water!. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife!. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel!. Allow the potatoes to steam for 15 to 20 minutes!.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper!. Set aside!.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size!. Place the cut potatoes in a large bowl!. While the potatoes are still warm, pour enough dressing over them to moisten!. (As the salad sits, you may need to add more dressing!.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper!. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend!. Serve cold or at room temperature!.
--Ina Garten
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Sinful Potatoes
1 (26 oz!.) bag frozen hash brown potatoes
8 oz!. shredded cheddar cheese (I like sharp)
1 (10 ? oz) can Cream of Celery soup
1 (10 ? oz) can Cream of Chicken soup
1 (8 oz!.) container sour cream (can use lowfat)
1 medium onion, finely chopped
Combine all ingredients, place in a greased casserole dish!. Bake at 350oF for 45-60 minutes until lightly browned and bubbly!.
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LEMON-BUTTERED NEW POTATOES
-- Southern Living? 30 Years of Our Best Recipes, p!. 375!.
8 to 12 small new potatoes (about 1? pounds)
1/3 cup butter or margarine
2 Tbsp!. chopped fresh parsley
1 tsp!. grated lemon rind
3 Tbsp!. fresh lemon juice
1/2 tsp!. salt
1/4 tsp!. pepper
1/8 tsp!. ground nutmeg
Peel a narrow strip around center of each potato!.
Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm!.
Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated!. Drizzle over potatoes, and serve immediately!.
Yield: 4 servings
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HERBED POTATO GRATIN
3 lbs!. russet potatoes, peeled and cut into thin rounds
2 Tbsp!. butter
1 1/4 cups whipping cream**
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp!. dry)
1 tsp kosher salt
1/2 tsp FGBP
Preheat oven to 400°F!. Grease an 8x8x2-inch glass baking dish with cookign spray or butter!.
Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes!.
Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired!. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely!. Cover dish tightly with foil!.
Bake 40 minutes!. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more!. Let potatoes stand about 10 minutes before serving, if you have the time!. Serves 8!.
**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories!.
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Scalloped Potatoes
--Fannie Flags Whistle Stop Café cookbook
2 lbs!. Russet potatoes
3 tbs!. Bacon drippings
3 tbs!. Margarine
1 tbs!. AP flour
Salt and pepper to taste
1/2 c!. whipping cream
Milk
Preheat over to 350oF!. Peal and slice potatoes thin!. Put a layer in greased 1? quart baking dish!. Drizzle some of the bacon/margarine over your layer of potatoes, sprinkle with flour, salt and pepper and move on to the next layer!. You may also use a bit of minced onion on the layers, if you like!.
When you have your layers all set, pour the whipping cream over the layers then add enough milk to bring the level up near the top of the potatoes!. (Don't overfill your pan with potatoes or the milk or it will boil over in your oven!) Cover loosely with foil and bake 1? hours, remove foil and increase temp in the oven to 400oF and bake another 15 minutes to brown the top!.Www@FoodAQ@Com
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water!. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife!. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel!. Allow the potatoes to steam for 15 to 20 minutes!.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper!. Set aside!.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size!. Place the cut potatoes in a large bowl!. While the potatoes are still warm, pour enough dressing over them to moisten!. (As the salad sits, you may need to add more dressing!.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper!. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend!. Serve cold or at room temperature!.
--Ina Garten
-------------------------------
Sinful Potatoes
1 (26 oz!.) bag frozen hash brown potatoes
8 oz!. shredded cheddar cheese (I like sharp)
1 (10 ? oz) can Cream of Celery soup
1 (10 ? oz) can Cream of Chicken soup
1 (8 oz!.) container sour cream (can use lowfat)
1 medium onion, finely chopped
Combine all ingredients, place in a greased casserole dish!. Bake at 350oF for 45-60 minutes until lightly browned and bubbly!.
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LEMON-BUTTERED NEW POTATOES
-- Southern Living? 30 Years of Our Best Recipes, p!. 375!.
8 to 12 small new potatoes (about 1? pounds)
1/3 cup butter or margarine
2 Tbsp!. chopped fresh parsley
1 tsp!. grated lemon rind
3 Tbsp!. fresh lemon juice
1/2 tsp!. salt
1/4 tsp!. pepper
1/8 tsp!. ground nutmeg
Peel a narrow strip around center of each potato!.
Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm!.
Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated!. Drizzle over potatoes, and serve immediately!.
Yield: 4 servings
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HERBED POTATO GRATIN
3 lbs!. russet potatoes, peeled and cut into thin rounds
2 Tbsp!. butter
1 1/4 cups whipping cream**
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp!. dry)
1 tsp kosher salt
1/2 tsp FGBP
Preheat oven to 400°F!. Grease an 8x8x2-inch glass baking dish with cookign spray or butter!.
Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes!.
Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired!. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely!. Cover dish tightly with foil!.
Bake 40 minutes!. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more!. Let potatoes stand about 10 minutes before serving, if you have the time!. Serves 8!.
**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories!.
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Scalloped Potatoes
--Fannie Flags Whistle Stop Café cookbook
2 lbs!. Russet potatoes
3 tbs!. Bacon drippings
3 tbs!. Margarine
1 tbs!. AP flour
Salt and pepper to taste
1/2 c!. whipping cream
Milk
Preheat over to 350oF!. Peal and slice potatoes thin!. Put a layer in greased 1? quart baking dish!. Drizzle some of the bacon/margarine over your layer of potatoes, sprinkle with flour, salt and pepper and move on to the next layer!. You may also use a bit of minced onion on the layers, if you like!.
When you have your layers all set, pour the whipping cream over the layers then add enough milk to bring the level up near the top of the potatoes!. (Don't overfill your pan with potatoes or the milk or it will boil over in your oven!) Cover loosely with foil and bake 1? hours, remove foil and increase temp in the oven to 400oF and bake another 15 minutes to brown the top!.Www@FoodAQ@Com
Red potatoes may not come out crunchy like FF!. The skin is thinner!. How about red potato salad!.
Red Potato Salad
2 pounds red-skinned potatoes
3 tablespoons salad oil
11/2 tablespoons red wine vinegar
1 tablespoon finely minced onion
1/3 cup chopped scallions
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped parsley
3/4 cup mayonnaise (or enough to moisten)
Boil the unpeeled potatoes until fork-tender (20 to 25 minutes)!. Drain, and
while they are still hot, slice them into a mixing bowl!. Sprinkle the oil
and vinegar over the potatoes!. Add the onion, scal-lions, salt, pepper, and
parsley!. Stir to mix thoroughly!. Cover and let marinate for at least 1 hour!.
Stir in the mayonnaise and correct the seasoning!. Chill before serving!.Www@FoodAQ@Com
Red Potato Salad
2 pounds red-skinned potatoes
3 tablespoons salad oil
11/2 tablespoons red wine vinegar
1 tablespoon finely minced onion
1/3 cup chopped scallions
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped parsley
3/4 cup mayonnaise (or enough to moisten)
Boil the unpeeled potatoes until fork-tender (20 to 25 minutes)!. Drain, and
while they are still hot, slice them into a mixing bowl!. Sprinkle the oil
and vinegar over the potatoes!. Add the onion, scal-lions, salt, pepper, and
parsley!. Stir to mix thoroughly!. Cover and let marinate for at least 1 hour!.
Stir in the mayonnaise and correct the seasoning!. Chill before serving!.Www@FoodAQ@Com
Yes, you can fry red potatoes into FF!. They will be small, lol!. I was gonna suggest this, tho!.!.!.it is very very good and not a published recipe!.
Cut potatoes into bite size pieces!.
Coat with olive oil
mix in a can of whole tomatoes, cut up!.
sprinkle with garlic salt/pepper!. place in casserole dish and cover 45 minutes baking at 350!.
Uncover and bake another 1/2 hour!.
Go heavy on the garlic salt, please!.
These are really really good and everybody likes them of all ages!.Www@FoodAQ@Com
Cut potatoes into bite size pieces!.
Coat with olive oil
mix in a can of whole tomatoes, cut up!.
sprinkle with garlic salt/pepper!. place in casserole dish and cover 45 minutes baking at 350!.
Uncover and bake another 1/2 hour!.
Go heavy on the garlic salt, please!.
These are really really good and everybody likes them of all ages!.Www@FoodAQ@Com
i like to cut them up like potato wedges and put a little oil on them and some seasoning and bake them in the oven, you can also deep fry them to make them crispy!. i also like to cut them in half and bake until tender then turn the broiler on in the over cover them with cheese and cook until melted!. hope this helps!.!. also if you have the stuff and time potato salad if good with burgersWww@FoodAQ@Com
Here's a good one, and it's simple:
Wash the potatoes!.
Boil them whole!.
Slice into 1/2" slices
Spread the slices in a pan with pats of butter!.
Sprinkle very generously with parmesan cheese!.
Sprinkle with Lowery's seasoned salt (use your own judgement)!.
Bake at 350 until the cheese browns!.Www@FoodAQ@Com
Wash the potatoes!.
Boil them whole!.
Slice into 1/2" slices
Spread the slices in a pan with pats of butter!.
Sprinkle very generously with parmesan cheese!.
Sprinkle with Lowery's seasoned salt (use your own judgement)!.
Bake at 350 until the cheese browns!.Www@FoodAQ@Com
hasselbeck potatoes
www!.foodtv!.com/cookingforrealWww@FoodAQ@Com
www!.foodtv!.com/cookingforrealWww@FoodAQ@Com
HERB-ROASTED NEW POTATOES
1 lb 14 oz small red potatoes, unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp dried basil
1 tb Chopped fresh oregano or 1 tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated Parmesan cheese
Preheat oven to 425F!. Cut the potatoes into 6-8
wedges each!.
In a large bowl, combine the basil,
oregano,oil,salt and pepper!. Add the potatoes and toss
to combine!.
Place the potatoes on a nonstick baking sheet and
sprinkle with parmesan cheese!.
Bake for 20-25 minutes of until tender and golden
brown!.
VARIATION: Instead of red potatoes, use small Yukon
Gold or Finnish Yellow potatoes, both of which have
yellow flesh!. Substitute 2 t!. chopped dried rosemary
for the basil and oregano!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Creamy Hash Brown Bake
* 1 cup cream of celery soup
* 1/2 cup milk
* 4 cups frozen hash brown potatoes
* 1 package cream cheese (3 oz!.)
* 1 cup small whole onions, drained and chopped (8 oz!.)
* 1/2 cup sharp cheese, shredded
In a saucepan, combine soup, milk and cream cheese!. Cook, stirring constantly, over medium heat until smooth!. Combine potatoes and onions; stir in soup mixture!. Pour into 10x6x 1 1/2 inch baking dish!. Cover with foil and bake at 350 degrees for 1 to 1 1/4 hours or until the potatoes are tender!. Remove foil; top with shredded cheese!. Return to oven for 10 minutes, or until cheese is melted!.Www@FoodAQ@Com
1 lb 14 oz small red potatoes, unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp dried basil
1 tb Chopped fresh oregano or 1 tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated Parmesan cheese
Preheat oven to 425F!. Cut the potatoes into 6-8
wedges each!.
In a large bowl, combine the basil,
oregano,oil,salt and pepper!. Add the potatoes and toss
to combine!.
Place the potatoes on a nonstick baking sheet and
sprinkle with parmesan cheese!.
Bake for 20-25 minutes of until tender and golden
brown!.
VARIATION: Instead of red potatoes, use small Yukon
Gold or Finnish Yellow potatoes, both of which have
yellow flesh!. Substitute 2 t!. chopped dried rosemary
for the basil and oregano!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Creamy Hash Brown Bake
* 1 cup cream of celery soup
* 1/2 cup milk
* 4 cups frozen hash brown potatoes
* 1 package cream cheese (3 oz!.)
* 1 cup small whole onions, drained and chopped (8 oz!.)
* 1/2 cup sharp cheese, shredded
In a saucepan, combine soup, milk and cream cheese!. Cook, stirring constantly, over medium heat until smooth!. Combine potatoes and onions; stir in soup mixture!. Pour into 10x6x 1 1/2 inch baking dish!. Cover with foil and bake at 350 degrees for 1 to 1 1/4 hours or until the potatoes are tender!. Remove foil; top with shredded cheese!. Return to oven for 10 minutes, or until cheese is melted!.Www@FoodAQ@Com
Red Potato Bites
INGREDIENTS
1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Place potatoes in a saucepan, and add enough water to cover!. Bring to boil, and cook until tender but still firm, about 10 minutes!. Drain, and cool in a bowl of cold water!.
Cook bacon in a skillet over medium-high heat until evenly browned!. Drain, crumble, and set aside!.
Remove cooled potatoes from water!. Pat dry with a paper towel, and cut in half!. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato!. Set reserved potato aside!.
In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives!. Spoon a small amount of mixture into each potato half and place on a baking sheet!. Top each potato off with some shredded cheese!.
Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through!. Garnish with parsley, and serve!.
Red Potatoes with Beans
INGREDIENTS
1 1/3 pounds fresh green beans, trimmed
1/3 cup water
6 small red potatoes, cut into wedges
1/2 cup chopped red onion
1/2 cup Italian salad dressing
DIRECTIONS
Place the beans and water in a 2-qt!. microwave-safe dish!. Cover and microwave on high for 6-8 minutes or until tender!.
Meanwhile, place the potatoes in a large saucepan and cover with water!. Bring to a boil!. Reduce heat; cover and cook for 5-7 minutes or until tender!. Drain beans and potatoes; place in a bowl!. Add onion and dressing; toss to coat!.
Garlic Red Potatoes
INGREDIENTS
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place potatoes in an 8x8 inch baking dish!.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat!. Sprinkle Parmesan cheese over potatoes!.
Bake, covered, in preheated oven for 30 minutes!. Uncover and bake an additional 10 minutes, or until golden brown!.
Parsley Red Potatoes
INGREDIENTS
2 pounds red potatoes
1 1/2 teaspoons salt
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
DIRECTIONS
Peel off a strip around each potato if desired!. Place in a large saucepan; cover with water!. Add salt!. Bring to a boil; reduce heat!. Cover and cook for 15 minutes or until tender; drain!. Add butter and parsley; toss until butter is melted!.
Honey Roasted Red Potatoes
INGREDIENTS
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Lightly coat an 11x7 inch baking dish with nonstick cooking spray!.
Place potatoes in a single layer in prepared dish, and top with onion!. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion!.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time!.Www@FoodAQ@Com
INGREDIENTS
1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Place potatoes in a saucepan, and add enough water to cover!. Bring to boil, and cook until tender but still firm, about 10 minutes!. Drain, and cool in a bowl of cold water!.
Cook bacon in a skillet over medium-high heat until evenly browned!. Drain, crumble, and set aside!.
Remove cooled potatoes from water!. Pat dry with a paper towel, and cut in half!. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato!. Set reserved potato aside!.
In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives!. Spoon a small amount of mixture into each potato half and place on a baking sheet!. Top each potato off with some shredded cheese!.
Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through!. Garnish with parsley, and serve!.
Red Potatoes with Beans
INGREDIENTS
1 1/3 pounds fresh green beans, trimmed
1/3 cup water
6 small red potatoes, cut into wedges
1/2 cup chopped red onion
1/2 cup Italian salad dressing
DIRECTIONS
Place the beans and water in a 2-qt!. microwave-safe dish!. Cover and microwave on high for 6-8 minutes or until tender!.
Meanwhile, place the potatoes in a large saucepan and cover with water!. Bring to a boil!. Reduce heat; cover and cook for 5-7 minutes or until tender!. Drain beans and potatoes; place in a bowl!. Add onion and dressing; toss to coat!.
Garlic Red Potatoes
INGREDIENTS
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place potatoes in an 8x8 inch baking dish!.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat!. Sprinkle Parmesan cheese over potatoes!.
Bake, covered, in preheated oven for 30 minutes!. Uncover and bake an additional 10 minutes, or until golden brown!.
Parsley Red Potatoes
INGREDIENTS
2 pounds red potatoes
1 1/2 teaspoons salt
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
DIRECTIONS
Peel off a strip around each potato if desired!. Place in a large saucepan; cover with water!. Add salt!. Bring to a boil; reduce heat!. Cover and cook for 15 minutes or until tender; drain!. Add butter and parsley; toss until butter is melted!.
Honey Roasted Red Potatoes
INGREDIENTS
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Lightly coat an 11x7 inch baking dish with nonstick cooking spray!.
Place potatoes in a single layer in prepared dish, and top with onion!. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion!.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time!.Www@FoodAQ@Com