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Subject: red potatoes
Newsgroups: rec.food.cooking

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From: cc0058529 
Date: Sat, 18 Jan 2003 22:04:32 -0500
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My husband bought like a ton of those little red potatoes so we'll be eating
them for a few months. Any simple recipes would be greatly appreciated.
Chris

============================

From: stan[at]temple.edu
Date: 19 Jan 2003 04:17:20 GMT
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cc0058529 wrote:
> Any simple recipes would be greatly appreciated.

Simple recipes? Boil three or four potatoes per person 'til they're fork
tender. Remote the potatoes from the water. cut in half, drizzle with some
good quality olive oil on the potatoes, then add a bit of freshly chopped
parsley and freshly ground pepper to the potatoes and serve.

Alternatively, cut the pototes in half, spread a layer of them on a baking
dish, drizzle with olive oil or melted butter and sprinkle some chopped
parsley, rosemary, garlic powder, and ground pepper on the potatoes. Bake
in a 400 degree oven for half an hour. Turn over, spring with more herbs,
spices, and a bit more olive oil and bake more until the potatoes are
golden brown.

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From: aquari[at]aol.comNOJUNK (Aquari)
Date: 19 Jan 2003 05:35:53 GMT
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Stan wrote:
>Alternatively, cut the pototes in half, spread a layer of them on a baking
>dish, drizzle with olive oil or melted butter and sprinkle some chopped

Yes, and try that with butter instead of olive oil too.  Changes it so it is
different and as delicious.

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From: Jill McQuown 
Date: Sat, 18 Jan 2003 23:53:54 -0600
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Aquari wrote:
> Yes, and try that with butter instead of olive oil too.  Changes it so it is
> different and as delicious.

Try it with butter and dill weed instead of parsley.  OMG!

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From: Harry Demidavicius 
Date: Mon, 20 Jan 2003 19:18:03 -0700
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Stan wrote:
>Simple recipes? Boil three or four potatoes per person 'til they're fork
>tender. Remote the potatoes from the water. cut in half, drizzle with some
>good quality olive oil on the potatoes, then add a bit of freshly chopped
>parsley and freshly ground pepper to the potatoes and serve.

Penzeys Sunny france works well for spicing.

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From: Alan Moorman[at]visi.com
Date: Sun, 26 Jan 2003 07:35:11 -0600
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Stan wrote:
>Simple recipes? Boil three or four potatoes per person 'til they're fork
>tender. 

Simpler yet.  

Boil them as above.

Put in refrigerator over night.

Snack on them the next day with, maybe, a little salt.

These things are famous for turning into a wonderful snack the next
day, after being chilled!

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From: Bill Reynolds 
Date: Sun, 26 Jan 2003 16:31:24 -0500
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Alan wrote:
>Put in refrigerator over night.
>
>Snack on them the next day with, maybe, a little salt.
>
>These things are famous for turning into a wonderful snack the next
>day, after being chilled!

Leave them in the fridge for two weeks, sweet as sugar.

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From: Tracy R. 
Date: Sat, 18 Jan 2003 23:50:52 -0600
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cc0058529 wrote:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

I like to use them in omelet filling. 

Dice the potatoes (I usually just scrub them well and leave the peels
on), add some chopped onion or shallot and minced garlic, and saute in
whatever (olive oil is good and not too terrible for you, although
bacon grease gives a better flavor IMO, assuming you aren't afraid to
live dangerously ). Other stuff on hand can be added (various meats
~ ham, sausage, bacon, steak ~ peppers, herbs, cheese, what-have-you).
Construct the appropriate number of omelets, fill them and eat! It's
one of our favorite weekend breakfasts.

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From: mraod[at]aol.com (Marc)
Date: 19 Jan 2003 09:40:10 GMT
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cc0058529 writes:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

Chapin's New Red Potato Salad

Wash x lbs of potatos and cut into uniform bit size pieces.  If you've got the
really small new potatos you can choose the smallest one (the size of a cherry
tomato) as the standard reference size.  Boil, unpeeled, as for normal potato
salad.

Meanwhile, soak 2 tsp of mustard seed in white vinegar to cover until
semi-soft, about  20-30 minutes.

Cook 4-8 pieces of lean bacon, or  the equilvanet amount country ham, until
crisp.  Roughly crush or chop cooked meat into pieces around 1/4-1/3" square.

Prepare a mild vinaigrette, about 1 cup per two lbs of potatos.  Use of red or
white wine vinegar recommended, balsamic is not as it seems to overpower the
potatos (and I do like balsamic, just not in this instance).  To ensure that
the vinaigrette stands up to the bland potatos, I make the vinaigrette more
vinegary than usual, and add a bit more mustard and garlic than usual.

Drain the potatos and place in a serving bowl.  Add the drained mustard seed,
meat and the vinaigrette and toss to coat.  Let sit for 15 minutes then taste. 
Correct the seasoning with ground pepper and salt to taste.  You can also add
some chopped raw onion, or thinly sliced scallions if you like.

Tastes good, and the "crunch" makes for an interesting mouth feel.

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From: Christine Dabney 
Date: Sun, 19 Jan 2003 09:00:50 -0800
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cc0058529 writes:
> My husband bought like a ton of those little red potatoes so we'll be eating
> them for a few months. Any simple recipes would be greatly appreciated.

This is one of my favorites.  You can of course, substitute the red
potatoes very easily.   And I tend to double the garlic cloves, since
they are sooooo good.

                     
* Exported from MasterCook *

                         Garlic Roasted Potatoes

Recipe By     :Barbara Kafka
Serving Size  : 4     

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  new white potatoes -- each 1 1/2 inches long
  6               each  garlic cloves, large
  3        tablespoons  olive oil
     3/4    tablespoon  kosher salt

Preheat oven to 450 degrees

Scrub the potatoes well and dry thoroughly.  Place them in a heavy
ovenproof casserole, with a tightfitting lid, that is just large
enough to hold them two layers deep.  Add the other ingredients and
mix well so the potatoes are all coated with the oil. Cover the
casserole and bake for 50 minutes.  About halfway through the cooking
time, lift the cover carefully and turn the potatoes over with a
wooden spoon so they are again covered with oil.

Source:
  "Food For Friends"

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

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From: candeh[at]thelast.mile
Date: Sun, 19 Jan 2003 11:19:47 GMT
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cc0058529 wrote:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

Simple? Boil til tender, skin if you desire to do so, mash until lumpy
but not smooth, salt, add enough velveeta to taste, (but not too much)
and put in a dollop or three of sour cream sauce. Should be well
recieved by hubby and the kids (if you have younguns)

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From: candeh[at]thelast.mile
Date: Sun, 19 Jan 2003 13:34:02 GMT
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candeh wrote:
>Simple? Boil til tender, skin if you desire to do so, mash until lumpy
>but not smooth, salt, add enough velveeta to taste, (but not too much)
>and put in a dollop or three of sour cream sauce.

Sour cream sauce? What was I thinking? Just sour cream, I meant to
say.
 
============================

From: Billy 
Date: Sun, 19 Jan 2003 12:45:16 GMT
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cc0058529 wrote:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

A ton is quite a few..............but here are a few suggestions.

@@@@@ Now You're Cooking! Export Format

Fisherman's Soup

fish, seafood, soups

1 tablespoon olive oil
1 cup finely chopped onion
2 medium cloves garlic, peeled and
1  minced
1  (14.5 oz) can peeled, diced
1  tomatoes, undrained
1 teaspoon fennel seeds, lightly
1  crushed
1/2 teaspoon dried thyme, crushed
1  (14.5 oz) can vegetable
1  broth, plus enough water to
1  equal 3 cups
1/8 teaspoon powdered saffron
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 lb red potatoes, halved and
1  sliced 1/4-inch thick
1 lb halibut fillet, cut into 4
1  pieces
1  freshly ground black pepper
1  to taste
1/4 cup minced parsley
1 cup prepared croutons, crushed
1  to crumbs

1. In a large pot, heat the olive oil over medium heat.  Add the onion and
garlic; saute 5 minutes.  Add the undrained tomatoes, fennel seeds and
thyme.  Bring to a boil, reduce the heat and simmer 10 minutes.

2. Add the broth-water combination, saffron, salt and cayenne pepper.
Simmer 5 minutes.  Add potatoes, cover and simmer 15 minutes.

3. Put the halibut pieces in a steamer basket that will fit over the pot.
Drizzle with a little of the cooking broth and sprinkle with pepper.
Steam 12 minutes per inch of thickness, or until the fish flakes.

4. Remove the skin from the halibut and put into 4 soup bowls.  Stir the
parsley and croutons into the soup, adjust the seasonings with salt and
pepper if necessary and ladle into the bowls.

Yield: 4 servings


** Exported from Now You're Cooking! v5.58 **

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French Potato Salad

salads, vegetables

1 1/2 lb baby red potatoes
1/3 cup dry white wine
1/3 cup cold water
1 tablespoon shallots; minced
3 tablespoon extra virgin olive oil
1  salt and pepper

Boil potatoes for 20 minutes. Drain and peel skin. Slice 1/4" thick.

In medium bowl, blend wine, water, shallots, oil, 1/2tsp salt and a few
grindings of pepper.

Gently place potatoes in the bowl, and using a bulb baster so as not to
break the slices, baste the potatoes with the liquid. Baste several times
as the potatoes cool.

Yield: 6 servings


** Exported from Now You're Cooking! v5.58 **

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Homestyle Potatoes

vegetables

1 1/2 lb red potatoes
1/3 cup whipping cream
2 tablespoon dijon mustard
1/4 cup fresh mint or parsley, chop
1  salt
1  pepper

Place potatoes in pot of cold salted water to cover. Bring to boil and
boil for about 10 minutes, or until just tender. Drain well.

Slice potatoes thinly and return to pot. In a small bowl, mix together
cream and mustard. Stir into potatoes.

Simmer over a low heat until sauce is slightly thickened and partially
absorbed by potatoes. Stir in mint. Season with salt and pepper, if
needed.

Yield: 6 servings


** Exported from Now You're Cooking! v5.58 **

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Oprah's Classic Potatoes

vegetables

2 1/2 lb red potatoes
2 1/2 lb Idaho potatoes
1 1/4 cup butter
1 1/4 cup creamy pureed horseradish
1 1/2 cup heavy cream
2 1/2 teaspoon kosher salt
1 1/2 teaspoon ground black pepper

Wash potatoes well, leaving the skin on. Cut potatoes in half lengthwise.
Place in kettle and fill with water to cover Bring to a boil. Reduce heat
and simmer until potatoes are very tender. Drain all water add butter while
potatoes are hot. Begin to hand mash. Add horseradish, cream. salt and
pepper. Mash well until creamy but slightly lumpy.

Yield: 8 servings


** Exported from Now You're Cooking! v5.58 **

@@@@@ Now You're Cooking! Export Format

Pork Tenderloin With Hawaiian Sauce

meats, sauces

2 1/4 lb pork tenderloin
3/8 cup brown mustard
1/8 cup horseradish
1/8 cup brown sugar
1/8 cup salt
1/8 cup black pepper
1 1/2  carrots (stripped)
3/4 quart reduced pork broth
3/8 cup yellow mustard
1/8 cup ketchup
1 1/2  cloves minced garlic (large)
1/8 cup cumin                             	
6  small red potatoes
3/8 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards, honey, horse-
radish, ketchup, brown sugar and garlic. Cook until simmers and then keep
warm, reducing the stock.

Grill pork tenderloin, turing to prevent burning while brushing sauce over
the meat. Remove from grill when done (170 deg) [about 1 hour on low heat]

Grill vegetables and pineapple during last half of the cooking time and
serve with the meat.

Yield: 3 servings


** Exported from Now You're Cooking! v5.58 **

@@@@@ Now You're Cooking! Export Format

Potato, Mushroom And Ham Casserole

casserole, main dish, meats, vegetables

1/4 cup butter
2 cup new red potatoes, boiled &
1  quartered
2 cup cooked ham, cut into 1-in
1  cubes
1/4 cup olive oil
2 cup mushrooms, quartered
1/4 teaspoon each: paprika and dried
1  thyme
1/8 teaspoon each:cayenne and garlic
1  powder
1  salt and ground pepper, to
1  taste
18  eggs, or equivalent egg
1  substitute
1/2 cup milk (whole recommended)
2  tomatoes, cut into 1/4-in
1  slices
1 cup grated fontina or other
1  favorite cheese
1 tablespoon parsley, finely chopped

Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.
Heat oil in another medium-hot skillet and add mushrooms;saute until
soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.
Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt
casserole with vegetable spray and pour ham-mushroom mixture into
casserole. Beat eggs in mixing bowl with milk until frothy. Season with
salt and pepper. Pour eggs over ham-mushroom mixture. Bake at 350 degrees
for 30 minutes, then arrange tomato slices around top and sprinkle with
grated cheese. Return casserole to oven and bake until eggs are set, cheese
is melted and top is brown. Sprinkle with parsley.

Yield: 8 servings


** Exported from Now You're Cooking! v5.58 **

@@@@@ Now You're Cooking! Export Format

Roasted Potato And Garlic Soup

soups, vegetables

5 lb red potatoes
2 large onions, chopped coarse
3  garlic bulbs
3 tablespoon olive oil
1 tablespoon rosemary, fresh
3 can chicken broth
3 tablespoon flour
3/4 teaspoon pepper, freshly ground
5 cup half-n-half or light cream

Peel and cube half of the potatoes. Cube remaining half, leaving skin on.
Place peeled potatoes on one side of a roasting pan and the unpeeled
potatoes on the other side. Sprinkle onion evenly over all. Peel away the
dry outer leaves of garlic bulbs. Leave skins of cloves intact. Cut off the
pointed top, leaving the bulb intact, but exposing the cloves. Place
garlic bulbs, cut side up on top of the potatoes. Drizzle olive oil and
fresh rosemary over all. Bake, uncovered, in a 400-degree oven about 50
minutes or until garlic cloves feel soft and potatoes are tender. Cool
slightly. Squeeze garlic bulbs to remove paste from the cloves.

In a blender or food processor , combine the garlic paste, peeled potatoes,
about half the onion, half of the chicken broth, and all of the flour and
pepper. Blend until nearly smooth. Pour pureed mixture into a large pot.
Stir in unpeeled cooked potatoes, remaining onion and broth and
half-n-half. Cook and stir until slightly thickened and bubbly. Cook and
stir 1 minute more. If necessary, stir in additional half-n-half to make
soup the desired consistency.

Yield: 8 servings


** Exported from Now You're Cooking! v5.58 **

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From: Jill McQuown 
Date: Sun, 19 Jan 2003 07:48:59 -0600
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Billy posted:
> Fisherman's Soup
> 1  (14.5 oz) can peeled, diced

How, exactly, does a peeled, diced can taste? (giggling)

============================

From: Billy 
Date: Sun, 19 Jan 2003 14:42:07 GMT
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Jill McQuown wrote:
>How, exactly, does a peeled, diced can taste? (giggling)

I guess you didn't get the entire recipe............(giggling)    
Column limitations do not allow for long lines here.    The following line has 
14.5 can peeled, diced tomatoes, undrained.....    Here are the missing
ingredients that you didn't get!!   

@@@@@ Now You're Cooking! Export Format

Fisherman's Soup

fish, seafood, soups

2 medium cloves garlic, peeled and
1  minced

1  (14.5 oz) can peeled, diced
1  tomatoes, undrained

1 teaspoon fennel seeds, lightly
1  crushed

2 lb red potatoes, halved and
1  sliced 1/4-inch thick

1 lb halibut fillet, cut into 4
1  pieces

1  freshly ground black pepper
1  to taste

1 cup prepared croutons, crushed
1  to crumbs

============================

From: blake murphy 
Date: Sun, 19 Jan 2003 12:00:16 -0500
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Jill McQuown wrote:
>How, exactly, does a peeled, diced can taste? (giggling)

not too bad, but it needs a little tobasco...

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From: softsecret[at]webtv.net
Date: Sun, 19 Jan 2003 08:56:19 -0500 (EST)
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Quarter the potatoes, boil them until tender and then drop into the
fryer until golden brown.  Serve with dijon-mayo dressing, for
dipping....I would have them with a big, fat cheeseburger!

============================

From: Alan Moorman[at]visi.com
Date: Sun, 26 Jan 2003 07:35:59 -0600
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Billy wrote:
>A ton is quite a few..............but here are a few suggestions.

She said "simple"!!!!!!!!!!!!!!!!!!!!!!!!!!!!

============================

From: rosie readandpost 
Date: Sun, 26 Jan 2003 09:19:52 -0600
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> My husband bought like a ton of those little red potatoes so we'll be eating
> them for a few months. Any simple recipes would be greatly appreciated.

next time your cooking a roast, throw a few (scrubbed and sprayed with olive
oil )in the roast pan with the meat!

============================

From: The Ranger 
Date: Sun, 26 Jan 2003 07:38:36 -0800
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> My husband bought like a ton of those little red potatoes so we'll be eating
> them for a few months. Any simple recipes would be greatly appreciated.

Preheat oven to 425° F. Wash and scrub six. Quarter and set into 13" X 9"
Pyrex casserole, face up/skins down. Spray with olive oil (or butter).
Salt/pepper to taste. Set dish into oven for 1 hour. Serve with main dish.

============================

From: Niki 
Date: Sun, 19 Jan 2003 09:04:16 -0500
--------
Last time I had a bunch of red potatoes, I cut them in half and grilled them
out. I laid them flat side on the grill grate which I had covered with foil,
poked a few holes in it and litely sprayed with cooking spray. I put the
cover on and let them cook for about 25-30 minutes. I made an olive oil
vinaigrette with lots of fresh garlic while they were cooking. Once the
potatoes were done, I put them in a big bowl and poured on the vinaigrette
then added some chopped up green onion. It was served warm. The potatoes
were grill crunchy and very good. I did sprinkle some rosemary on them while
grilling. It was delicious !

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From: sf 
Date: Sun, 19 Jan 2003 10:01:27 -0800
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cc0058529 wrote:
>  My husband bought like a ton of those little red potatoes so we'll be eating
>  them for a few months. Any simple recipes would be greatly appreciated.

It's getting to be corned beef & cabbage time.... and the
red ones are the only acceptable potato (for me) to put into
the mix.

Then you can make corned beef hash out of the leftovers.

============================

From: Windy 
Date: Sun, 19 Jan 2003 11:15:12 -0700
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cc0058529 wrote:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

Boil the potatoes (don't peel), they are small and cook fast.

Cut slices of Muenster Cheese and cover a plate with the slices.

Melt

Place the potatoes on the plate

Using a knife and fork. . .
Little Cheese, Little Potato

Ummmm. . .Ummmm. . . Good

One of My Top Ten.

Fast Supper a Swiss friend taught me.

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From: cmquinn[at]deletemindspring.com (Charles Quinn)
Date: Sun, 19 Jan 2003 18:21:32 GMT
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cc0058529 wrote:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

Stem them with skins on, with rosemary and chopped garlic. When soft, mash 
them with butter/oleo and plain yogurt or sour cream.

============================

From: osmium 
Date: Sun, 19 Jan 2003 13:14:53 -0800
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cc0058529 wrote:
>My husband bought like a ton of those little red potatoes so we'll be eating
>them for a few months. Any simple recipes would be greatly appreciated.

Leave the peelings on and slice them very thin,  a Feemster slicer works
well.  Saute in bacon fat, both sides.  Eat.

============================

From: MaryMc 
Date: Sun, 19 Jan 2003 15:24:28 -0800
--------
cc0058529 wrote:
> My husband bought like a ton of those little red potatoes so we'll be eating
> them for a few months. Any simple recipes would be greatly appreciated.

Indian Smothered Potatoes

2 lbs. red potatoes
2 tsp. turmeric
3/4 tsp. ground coriander
1-1/4 tsp. cumin
1/4 tsp. ground cardamom
1/4 tsp. cinnamon
1/4 tsp. cloves
pinch of mace
1 t. salt
1/3 c. plain yogurt
1/4 c. butter
2 bay leaves
1-1/4 tsp. crushed red pepper
2 Tbl. sugar

Cut potatoes in 1-inch cubes.  Boil in salted water until half-done, 
8-10 minutes.  Drain.

Make a paste of spices (except bay leaves and red pepper), and yogurt.  
Toss potatoes in it to coat.

Melt butter in a medium-sized, heavy dutch oven.  Add bay leaves and red 
pepper, stir over low heat for a few minutes, and add sugar.  Stir until 
sugar just begins to caramelize and turn golden.  Add potatoes, stir and 
toss gently.  Cover and bake at 350 degrees for 30 minutes.

Serves 6

============================

From: Ranee Mueller 
Date: Tue, 21 Jan 2003 11:52:53 -0800
--------
cc0058529 wrote:
> My husband bought like a ton of those little red potatoes so we'll be eating
> them for a few months. Any simple recipes would be greatly appreciated.

   This is my famous and scrumptious potato salad:

   RANEE MUELLERıS RED POTATO SALAD

   2 lbs small red potatoes, quartered
   40-50 kalamata olives, pitted and sliced (do this yourself, buying 
them pitted makes them taste weird)
   1 bunch scallions (4-5), sliced thinly
   3/4 C olive oil
   Juice of 2-3 large lemons, or more, whatever looks right
   3-4 Tbsp dill (if dry, about half)
   A few grindings of fresh pepper
   Some salt (not that much, just enough to give it some bite)

   Boil potatoes, skins on.  Drain and mix with olives and scallions.
   Whisk together olive oil, lemon juice, dill, salt and pepper.  Toss
with salad and refrigerate.  Chill.  Eat.  Even nicer the next day.
   This is a loose recipe, do it until it looks and tastes right.
 

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