RECIPE WITH RED POTATOES RECIPES

Name: Garlic Mashed Red Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 8 medium red potatoes, quartered; 3 garlic cloves, peeled; 2 tablespoons butter; 1/2 cup fat-free milk, warmed; 1/2 teaspoon salt; 1/4 cup grated Parmesan cheese

GARLIC MASHED RED POTATOES RECIPE: HOW TO MAKE IT

Garlic Mashed Red Potatoes Recipe: How to Make It image

These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutrition Facts : Calories 190 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 36g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch

EASY OVEN-ROASTED RED SKIN POTATOES RECIPE - HOME COOKI…

Easy Oven-Roasted Red Skin Potatoes Recipe - Home Cooki… image

This Oven Roasted Red Skin Potatoes recipe is an easy side dish that pairs well with all your favorite main dish meats. You'll only need a few ingredients: red skin potatoes, olive oil, minced garlic, and a few seasonings.

Provided by brandie

Number Of Ingredients 7

Ingredients

Red skin potatoes (about 7 larger potatoes)
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

Preheat your oven to 400 degrees F. Scrub/wash your potatoes with a potato brush. Grease a baking sheet or line it with parchment paper.
Cut your potatoes into small chunks that are all about the same size by cutting each potato in half and then cutting each half in half or fourths (depending on the size of your potatoes). Lay the potatoes on your prepared baking sheet.
Mix together oil, garlic, onion powder, Italian seasoning, salt and pepper, and brush onto the potatoes. Bake for 30-35 minutes. Serve.

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RED ROASTED POTATOES RECIPE: HOW TO MAKE IT

Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
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Calories 114 calories per serving

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Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

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Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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Calories 242 calories per serving

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These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Side Dishes
Calories 190 calories per serving

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

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Mix together oil, garlic, onion powder, Italian seasoning, salt and pepper, and brush onto the potatoes. Bake for 30-35 minutes. Serve.

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Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

See details

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Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

See details

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Mix until fluffy and serve hot.

See details

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

See details

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Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

See details

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Arrange racks in upper and lower thirds of oven and preheat to 450°. Toss potatoes with oil, garlic, thyme, salt and pepper in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, 25 to 30 minutes.

See details

RED LOBSTER SALT CRUSTED BAKED POTATOES RECIPE - FOOD.COM

Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

See details

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