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Subject: Red Potatoes. Recipes needed.


From: ashe[at] (Ashemanfan)
Date: Wed, 10 Sep 1997 23:48:00 GMT
My mother on her last visit gave me a bag of red potatoes out of the
blue.  Does anyone have any recipes for red potatoes?  I don't want
them to go to waste.



From: Doris Dunn <djdunn[at]>
Date: Wed, 10 Sep 1997 18:13:32 -0700
The nice thing about red potatoes is that they keep there form after
they have been boiled.  They are a bit tougher than russets.  I chose
them when making potatoe salad or when I am boiling potatoes that I
later want to fry.

(dinner tonight - boiled red potatoes that are then sliced, a large
chopped onion and sliced smoky sausage all fried lightly brown in a bit
of margarine and then some scrambled egg poured over.  Put a lid on to
help the egg set.  My mom calles this a Farmers Breakfast.  Served with
tomatoe salad.)

The red potatoes are also good for potatoe dumplings.  I'll pull out my
file.  All right the first one doesnt have potatoes but here it is


Bohemian Knoedel (Flour Knoedel)

500 g flour
3 t. baking powder
1 t. salt
3 eggs
1/4 l. milk
3 l. water
2 t. salt

Mix the flour, baking powder, and salt in a mixing bowl and make a well.  Beat
together the eggs and milk and pour into well.  With a wooden spoon and later
your hand make into a soft dough (this  could also be done with a dough hook in
a bread making machine). Cut three crusty rolls into small cubes and mix into
the dough.  Let stand for 1 hr.  Cut the dough in half and make each piece into
a thick rolls. Place these into gently boiling water and let boil for 20 min.
stirring occasionally so that the rolls do not stick to the bottom. Serve
sliced alongside roast, stew, ragout or fricassee along with gravy and

Dumpling from cooked potatoes

1 kg red potatoes
80 - 150 g flour (depending on how well the potatoes bind)
2 eggs
1/2 t. salt
pinch of ground nutmeg (optional)
3 l. water
1 t. salt
1 crusty roll
1 T. butter

Wash then boil the potatoes in salty water until they are tender. Hold the
potato with a fork, peel and press through a food mill or ricer.  Spread out on
your working surface and sprinkle at least 2/3 of the flour over them. Beat
the eggs with the salt and nutmeg and pour over everything.  Press everything
together and work into a soft dough.  Scrape the working surface often and work
in more flour to form a dough that is not too moist.  You have to work fast or
the dough gets too sticky.  With well floured hand form the dough into a roll
about 7 cm. thick. Now bring the water and salt to a boil.  Cut the crusty roll
into crouton size cubes and fry them in the butter until golden.  Cut the dough
into 2 cm. slices and with floured hands form into dumplings, pressing several
croutons into each.  Place the dumplings into the boiling water, sliding them
of a slotted spoon.  Let the water come to a boil again then turn the heat down
to a low simmer.  Simmer in an open pot for about 20 min. stirring occasionally
to prevent them from sticking to the bottom.  The dumplings are done when they
float to the surface.  The dumplings should be shiny on the outside and tender
and loose and flaky on the inside.  Remove from water with a slotted spoon.  My
cookbook advises you to put only one dumpling in at first and to let it cook
for a few minutes.  If it hold its form and volume you can cook them all.  If
the dumpling disintegrates re-knead the rest with more flour.

Zwetshgenknoedel (Plum dumplings)

Use recipe above but omit the croutons.  Wash and pit 10 Italian prune plums.
Fill each plum with a sugar cube.  Now wrap the dumpling dough around each plum
sealing the plum in well.  Process as above.  While the dumplings are drip
drying - heat 2 T. butter in a small frying ban and fry 4 T. breadcrumbs until
they are golden brown.  Then roll the Knoedel in these.

A variation is to use apricots.

Kartoffel Klosse
6 med potatoes (~2lbs)
Boil, coolslightly and rice or grate onto a tray to dry a bit. Put the
riced potatoes in a large bowl, add 2 eggs, 1 tsp salt, 1/2 c flour,
1/2 c dried bread crumbs. Mix well and shape into small balls (flour
your hands). Bring water to a boil with 1/2 tsp salt, drop in balls, they
will sink to the bottom - when they rise to the top allow to cook another
minute (this will take ~10min total), remove with a slotted spoon. They
can be sprinkled with browned bread crumbs. (The balls should be ~1.5in
in diameter if I remember correctly, I don't know how many it makes)

Knoedel out of raw potatoes

350 g. cold cooked potatoes mashed with a fork
1 1/2 kg. raw potatoes
1/4 l. milk
1 t. salt
2 T. corn starch (potato or tapioca will do as well)
1 crusty roll
1 T. butter
3 l. water
1 t. salt

Cut the crusty roll into crouton size cubes and fry in the butter until golden
brown.  Wash the potatoes and grate them (I use my foodprocessor). Press out
as much moisture as you can reserving the moisture to settle out the starch.
Heat the milk in one pot and start heating the water and salt in another.  Put
the cold mashed potatoes into a mixing bowl.  Pour off the potato liquid and
add the starch and corn starch, salt and the grated potatoes.  Pour the hot
milk over everything and then form into a dough.  With wet hands form into 12
dumplings pressing a few croutons into each.  Gently slide the dumplings into
the boiling water from a slotted spoon.  Return the water to a boil then lower
the heat to a simmer.  Simmer in an open pot for about 30 minutes stirring
gently a few times to prevent the dumplings from sticking to the pot. The
dumplings will rise to the surface when they are done.  Remove the dumplings
with a slotted spoon.  If you invert a small shallow plate in the bowl that you
are serving the dumplings in the excess water from the dumplings will collect
under this plate.  The dumplings should be shiny on the outside and loose on
the inside.


From: Debra <dfritz[at]>
Date: Thu, 11 Sep 1997 01:39:31 GMT
Wash, cut into quarters ( if they're small) don't peel, boil till
tender, drain, cool, mix with sour cream, chopped fresh dill and
salt &amp; pepper to taste..Chill for at least 3 hours....

Cook as above..drain and return to the pot...add some butter,
parmesean cheese, garlic, salt &amp; pepper..serve hot as a side dish..
I have also added chopped oregano or rosemary or fresh basil  when
serving with meat or chicken...and lemon basil when serving with
fish.. Quick, easy and yummy.


From: Cynthia J. Fazzini <cfazzini[at]>
Date: Wed, 10 Sep 1997 20:51:09 -0700
They are yummy boiled and smashed (not mashed) with lots of butter and
fresh chives! 


From: Chena[at] (Jean Hardman)
Date: Wed, 10 Sep 1997 20:11:08 -0700
My favorite way of serving red potatoes is in Armenian Lime Marinated
New Potato Salad ..(there's a mouthful!)

3 lbs new potatoes
1 cup chopped parsley
1 cup chopped green onion
1/2 cup lime juice
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil

Cook the potatoes in boiling salted water. Combine lime juice, salt,
pepper and olive oil in a large bowl. When the potatoes are cooked,
quarter and combine with the lime mixture. Cool to room temperature and
add parsley and onion. Pretty, simple and so good!


From: Brewer <brewer[at]>
Date: 10 Sep 97 22:33:19 -0800
If you plan on bbqing split them open put a dab of butter in the center wrap
em in foil and cook them on the coals. I also use them when I'm making corned
beef. About 45 minutes before the corned beef is done I put halved red
potatoes in the pot ( my family hates cooked cabbage). 


Date: Thu, 11 Sep 97 15:23:10 CDT
Parboil potatoes for @5 min, do not remove skins.  Slice in 1/2 and place in
baking dish (cut side up). Drizzle with olive oil and dot with butter.
Sprinkle with rosemary (fresh or dried) &amp; paprika.  Bake in moderate oven until
potatoes are tender.

From: drakwld5 <wandapease[at]>
Date: 13 Sep 1997 04:19:28 GMT
From recent Kitchen Garden:  

Coat bottom of baking dish with a little olive oil, layer with fresh sage
leaves, sprinkle with 1 tsp salt.  Cut the red potatoes in half and put cut
down on the sage leaves.  I brush with a little more olive oil, and because
I am a salt fanatic sprinkle on a little more salt.  Bake at 425 for 20
minutes.  Eat.  The sage leaves taste like save potatoe chips.  Both are



From: K. Marr <k.marr[at]>
Date: Mon, 15 Sep 1997 11:53:12 -0700
Mmmmm. . . just about anything you'd use other kinds of potatoes for,
only leave the skins on! Here are a few favorites around our house.
(Note: Where it says quarter, I'm assuming baby reds. If yours are
bigger, eighth them!)

Red Mashed Potatoes
Quarter, leaving the skins on, and boil about 20 minutes, then mash with
a small pat of butter. Mix in a little milk, a half clove of garlic
(minced) and some chicken broth. Salt and pepper to taste. Yum! 

Roasty Potatoes. 
Wash and quarter the potatoes, leaving the skins on, and place on a
greased jelly roll pan. Drizzle with olive oil. Sprinkle with dried
basil, garlic and onion powder, and seasoned salt. Bake in a 350 degree
oven for about 50 minutes, turning potatoes occasionally with a spatula.
About halfway through, turn potatoes and recoat with more oil and

Quarter about 1-1/2 pounds of potatoes and boil for about 20 minutes.
Meanwhile, chop and sautee one small yellow onion. Cook one 10-oz
package of frozen spinach according to package directions. Drain
potatoes. Add spinach, onion, 1/2 teas. oregano, 1 clove garlic minced,
and 4 oz of crumbled feta cheese to potatoes. Mix together and serve.


From: Cyndi Peters <clpeters[at]>
Date: Mon, 15 Sep 1997 16:26:57 -0400
I love potato salad made with reds with the skin on!  Oh!  and homefries 


From: Donna Landrum <landrum[at]>
Date: Wed, 17 Sep 1997 01:54:29 -0500
I like to quarter them and boil them in Crawfish or Crab boil.  Dip them
out and pour melted butter over them. MMmmmm!

PS.  The longer you let them sit in the seasoned water the hotter they

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