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Subject: red potatoes - what to do with them?
Newsgroups: rec.food.cooking

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From: Nancy 
Date: Sat, 04 Nov 2000 15:02:34 GMT
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Hi there all,
Did I spell potatoes correctly?  Potatos?  Potatoes?  Ah...whatever....

My future MIL gave me a bag of red potatos.  Anyone have any creative ideas
for using them?  I know I could make the standard potato salad or my old
family recipe for German potato salad....but I was thinking maybe you all
have some other ideas.  Thanks!

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From: Jill McQuown 
Date: Sat, 4 Nov 2000 09:10:56 -0600
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Oh, this one is simple!  Boil them and then make parsley'd potatoes (butter,
salt, pepper, parsley).  Or cut them into quarters and throw them in with a
pot roast.  Red potatoes aren't terribly different from white, just a
slightly more waxy texture.  Ask your future MIL what she does with them
(that's what she probably wants you to do anyway).

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From: Nancy 
Date: Sat, 04 Nov 2000 15:24:55 GMT
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Jill McQuown wrote:
> Oh, this one is simple!  Boil them and then make parsley'd potatoes (butter,
> salt, pepper, parsley).  Or cut them into quarters and throw them in with a
> pot roast.

hehehe....so true.  I think I'll make a pot roast tonight!  mmmm.....little
carrots and bits of onion too!  nice for a cold night!  Thanks!

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From: catmandy99[at]aol.comcrap (Sheryl Rosen)
Date: 06 Nov 2000 03:28:32 GMT
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There was an awesome recipe for Parslied Potatoes in the Penzeys catalog. See
if it's on www.penzeys.com.

It involved red potatoes, chicken broth and dried parsley, but I don't remember
it exactly. Looked fantastic, though.

Would be phenomenal with roasted chicken.

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From: Martha Hughes 
Date: Thu, 09 Nov 2000 02:27:55 GMT
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I tried to find the exact recipe, but I couldn't. It's from Cooking Light:

Roasted Garlicky Potato Salad:

Oil a baking pan. Roast cut red potatoes and garlic cloves for 20 minutes at
350, turning occasionally. Combine with yogurt-mayo-mustard dressing and
green onions. Add salt and pepper. Jeez, I wish I could find the exact
recipe, because this is one of the best tasting potato salads I've ever had.

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From: GaryO 
Date: Thu, 09 Nov 2000 04:21:00 GMT
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Roasting is one very good way to enjoy red potatoes.

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From: Martha Hughes 
Date: Mon, 13 Nov 2000 18:56:48 GMT
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> Roasting is one very good way to enjoy red potatoes.

Placing them in a potato salad after roasting is what makes this recipe so
good and unusual.

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From: Ponce de Leon 
Date: Sat, 4 Nov 2000 10:49:07 -0500
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Garlic Mashed Potatoes

The absolute best!
INGREDIENTS

1 lb. Red Potatoes
3 Tbsp. Butter
1/4 C. Half and Half, or Milk
4 cloves Roasted Garlic

BAKE potatoes in a 350 degree oven for about 20-30 minutes.

WRAP a bulb of garlic in foil and roast that, be sure to coat the bulb with
some olive oil before you roast it.

REMOVE potatoes from oven and allow them to cool. You can leave the peelings
on or off.

CUT potatoes, into 1" cubes and add butter, half and half, and mix with with
an electric mixture. Add cloves of garlic, and salt and pepper to taste.

THE extra step of 'baking' vs 'boiling' is one of the reasons for their
great flavor. Another tip is to heat the milk and butter before adding them
to the potatoes, and mashing. However, with either step you will need to
re-heat these potatoes in a saucepan until they warm up again.

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From: Ponce de Leon 
Date: Sat, 4 Nov 2000 10:50:45 -0500
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TRADITIONAL IRISH BACON AND CABBAGE
INGREDIENTS
1 Shannon Traditional Slab Bacon (11/4 - 2lb)
1/2 green cabbage and 1/2 white cabbage
8 potatoes (peeled)
Salt and pepper

----------------------------------------------------------------------------

METHOD:
Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and
drain. Cover with fresh cold water. Bring to boil and then simmer for 25
minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in
half, add to the saucepan and simmer for the last 20 minutes. Remove bacon
to chopping board and carve into thin slices. Drain cabbage, season with
salt & pepper, chop and add a knob of butter. Serve the bacon with the
cabbage and boiled potatoes and parsley sauce.
PARSLEY SAUCE INGREDIENTS:
INGREDIENTS
1/4 cup butter
3 tablespoons flour
1/4 cup cabbage stock
11/4 cups milk
1/2 cup finely chopped parsley
Pepper

METHOD:
Melt butter in saucepan and stir in flour to make roux. Cook without
browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock,
then milk. Bring to boil and stir for a few minutes. Add parsley and season
to taste with pepper. Makes about two and a half cups.
Serves 4

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From: Ponce de Leon 
Date: Sat, 4 Nov 2000 10:51:30 -0500
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INGREDIENTS:

1 lb. Small Red Potatoes
1/2 Tsp. Fresh Rosemary
1/4 Medium size Red Onion
1 Pinch Salt
1 Pinch Black Pepper
1 Pinch Granulated Garlic
1 Pinch Paprika

COOKING INSTRUCTIONS:

1. Wash and cut potatoes in half, steam until tender then cool.

2. Clean and chop fresh Rosemary. Clean and dice Red Onion. Toss Potatoes,
diced onions and spices in a mixing bowl then place in a roasting dish.

3. Pre heat the oven to 350 degrees and bake for 35-45 minutes.

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From: Ponce de Leon 
Date: Sat, 4 Nov 2000 10:52:19 -0500
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                     WALNUT STUFFED BABY RED POTATOES

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Potato                           Vegetarian
                Vegetables                       Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Baby red potatoes
     3/4   c            Sour cream
  24                    Walnut halves, toasted
  24                    Fresh dill sprigs

  Cook potatoes in boiling water for 8 to 12 minutes
  until just tender. Drain and cool.  Slice off the
  bottom end of each potato so it sits upright and slice
  off a third of the top. (If potaotes are medium small
  cut them in half and use both halves) With a melon
  baller, scoop out the potato and fill with a dollop of
  sour cream. Top with walnut halves and tuck in a sprig
  of dill.

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From: Goomba 
Date: Sat, 04 Nov 2000 10:54:49 -0500
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Lovely parsley potatoes come to mind.  Down south here we'd use em with green
beans and a lil ham too.  I just made a vegetable curry that called for 1 1/2
pounds of em.  Nice things, they are!

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From: Judy Bednar 
Date: Sun, 5 Nov 2000 23:57:26 +1100
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Well, someone asked me to send Hungarian recipes.  Here's one!  But
first, I need to point out, don't do this if you're on a diet!

I'm afraid I don't have exact ingredients, I've never weighed any
of this!

Layered potatoes.  (My friends call it Hungarian Potatoes)

Boil some potatoes in their jackets.  Also make some hard boiled
eggs (4-6)  Other ingredients needed are a bottle of sour cream
(400gr) and some smoked sausage, (preferably Csabai - which you can
buy in any supermarket here in OZ, - similar to salami, but not
quite - but you could use any spicy sausage you like)

Butter an overproof dish

Peel and slice the potatoes (while still warm), slice the eggs and
the sausage.

Put one layer of potatoes in the dish, then a layer of eggs and a
layer of sausage.  Sprinkle with salt & pepper and a few dobs of
butter.  Repeat until dish is full, or you run out of ingredients,
(whichever comes first ) finishing with a layer of potatoes.
Pour generous amount of sour cream on top to cover and heat in 200C
oven until heated through and brown on top.

The egg and/or sausage layers don't have to completely cover the
potato layers, so you don't need as much of those as potatoes.

All my friends seem to like it, they are always asking me to bring
some "Hungarian potatoes" to their dinner parties.  They serve it as
a side dish, although we serve it as a main meal with a salad.

BTW, Csabai is available hot or mild, take your pick!

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From: Stan Horwitz 
Date: 5 Nov 2000 20:22:17 GMT
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My favorite way to cook those potatoes is quite simple. You wash them 
thoroughly. Leave the skins on. Cut each potato in half. Put the spuds on 
a baking sheet. Sprinkle with fresh or dried rosemary, salt, and fresh 
ground pepper, and perhaps a little garlic. Drizzle each potato with a 
drop or two of olive oil. Bake them in a 400 degree oven for half an 
hour. Test one potato. If it tastes done, then all the potatoes should be 
done. If not, then let the potatoes cook some more. Goes great with just 
about any food.

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Newsgroups: rec.food.cooking
Subject: What are red potatoes ? was red potatoes - what to do with them?

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From: Mike Reid 
Date: Wed, 08 Nov 2000 13:37:56 +0000
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Following up to Nancy :
>My future MIL gave me a bag of red potatos.  Anyone have any creative ideas
>for using them?

Red Cara are good for all roasting and baking.
Desiree for boiling and roasting

Red Craig Royal, Red King Edward, Redskin ?

When potatoes are sold as "reds" which one are they ?

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From: Barry in Indy 
Date: Wed, 08 Nov 2000 15:55:59 GMT
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> When potatoes are sold as "reds" which one are they ?

Good question. When I was cooking in Central Pennsylvania, we used to
get bags of what were called "creamers." They were the most
delicious, "creamiest" potatoes I ever tasted. All we did was to pare a
strip of skin from around the potato, then bake them, and serve them
with clarified butter and parsley. I haven't been able to find a red
potato nearly half as tasty commercially.

BTW I always steam my red potatoes whole, for about 30-35 minutes,
sometimes adding various herbs to the water. When they have cooled
sufficiently to be handled, the skins come off easily.


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