RED POTATOES BAKED RECIPE RECIPES

OVEN BAKED PARSLEY RED POTATOES RECIPE | ALLRECIPES

Oven Baked Parsley Red Potatoes Recipe | Allrecipes image

This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.

Provided by Suzanne Marzano

Categories Potato Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

½ cup butter, cubed
2 pounds red potatoes, halved
1 tablespoon minced onion, or to taste
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
Toss potatoes and onion in melted butter to coat.
Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Nutrition Facts : Calories 182.3 calories, CarbohydrateContent 18.3 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 2 g, ProteinContent 2.3 g, SaturatedFatContent 7.3 g, SodiumContent 234.5 mg, SugarContent 1.2 g

RED LOBSTER SALT CRUSTED BAKED POTATOES RECIPE - FOOD.COM

Red Lobster Salt Crusted Baked Potatoes Recipe - Food.com image

This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 russet potatoes
1/4 cup olive oil
1 tablespoon sea salt
cheddar cheese (optional)
sour cream (optional)
black pepper (optional)
unsalted butter (optional)
margarine (optional)
fresh chives, minced (optional)
bacon bits (optional) or chopped bacon (optional)

Steps:

Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
Pour oil onto one small plate and salt onto another.
Place an ungreased cookie sheet next to the plates.
One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
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.

Nutrition Facts : Calories 283.4, FatContent 13.7, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 1757.2, CarbohydrateContent 37.2, FiberContent 4.7, SugarContent 1.7, ProteinContent 4.3

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