Red potatoes
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If you have answers, please help by responding to the unanswered posts.
buckytom
Chef Extraordinaire
wash, half (or quarter if they are big) the potatoes. put in a large bowl with quartered red onion, sliced fennel bulb, and large cubes of butternut squash. toss everything with a generous amount of olive oil, salt and pepper, paprika, garlic powder, thyme, and oregano.
place veggies in a single layer a large glass dish, or cookie sheet and bake at 350 until everything is cooked thru, and the egdes are crisp, approx 45 minutes. (could be longer depending on the thickness of the spuds and veggies).
place veggies in a single layer a large glass dish, or cookie sheet and bake at 350 until everything is cooked thru, and the egdes are crisp, approx 45 minutes. (could be longer depending on the thickness of the spuds and veggies).
Zereh
Head Chef
Cut the potatoes into 1-inch chunks (or if they are baby reds, just half or quarter them), leaving the skin on.
Drizzle with olive oil, sprinkle on Italian seasoning, salt, pepper, paprika and powdered garlic and stir to coat. Cover with foil.
Bake at 350 degrees F for about 45 minutes, until the some of the edges are crispy and some stick to the bottom of the pan. Grate some fresh parmesan over the top and let it melt before serving.
Z
Drizzle with olive oil, sprinkle on Italian seasoning, salt, pepper, paprika and powdered garlic and stir to coat. Cover with foil.
Bake at 350 degrees F for about 45 minutes, until the some of the edges are crispy and some stick to the bottom of the pan. Grate some fresh parmesan over the top and let it melt before serving.
Z
mudbug
Chef Extraordinaire
I like 'em boiled and then just dressed with butter and parsley.
I toss mine with olive oil and seasoned salt and roast them. YUM.
Mint Glazed Potatoes
This is one of our favorites. Goes good with poerk, beef or lamb.
Mint Glazed Potatoes
12 smal unpeeled round red potatoes
1 T margarine
1 T sugar
1 T minced fresh spearmint
1 t balsamic vinegar
Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender; place in a bowl. Melt amrgarine in a medium saucepan over medium heat; add sugar. Cook 1 minute stirring constantly. Remove from heat; stir in mint and vinegar. pour over potatoes, tossing gently to coat. Server warm.
This is one of our favorites. Goes good with poerk, beef or lamb.
Mint Glazed Potatoes
12 smal unpeeled round red potatoes
1 T margarine
1 T sugar
1 T minced fresh spearmint
1 t balsamic vinegar
Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender; place in a bowl. Melt amrgarine in a medium saucepan over medium heat; add sugar. Cook 1 minute stirring constantly. Remove from heat; stir in mint and vinegar. pour over potatoes, tossing gently to coat. Server warm.
This is another one of our favorites. Don't have any measurements, just fix according to amount of potatoes and your taste.
Red potatoes, quartered
butter
salt
pepper
bacon
garlic salt
parsley
Quarter potatoes, and boil until tender.
Fry bacon, and crumble. Melt butter in a sauce pan, add salt, pepper, garlic salt and parsley. Add bacon. Pour over potatoes and toss.
Red potatoes, quartered
butter
salt
pepper
bacon
garlic salt
parsley
Quarter potatoes, and boil until tender.
Fry bacon, and crumble. Melt butter in a sauce pan, add salt, pepper, garlic salt and parsley. Add bacon. Pour over potatoes and toss.
