Boiled Baby Red Potatoes Recipes

BOILED RED POTATOES

Steps:

• Add clean red potatoes to a large sauce pan and cover with cold water. You want the water to be at least 1" above the red potatoes.
• Heat on medium high heat and boil the potatoes for about 20-25 minutes or until a fork can be easily stuck into the potatoes. If the skin begins to peel off, the potatoes are done.
• Drain excess water (carefully, its hot!) from the baby red potatoes.
• Place drained red potatoes into a large bowl with pats of butter, minced garlic, and season with salt and black pepper.
• Use a spoon to mix well until butter is completely melted.
• Spoon red potatoes into a serving dish and sprinkle with shredded Parmesan cheese and fresh parsley herbs.

BOILED BABY RED POTATOES

Steps:

• Put the potatoes in a medium size sauce pan and cover them with water. Bring them to a boil and continue boiling until the potatoes are fork tender, about 15-20 minutes.
• Drain the potatoes and carefully place them in a large bowl. If you dump the potatoes into the bowl, they will break and the skins will rub off the potatoes.
• Add the butter and with a soft spoonula or spoon, toss them gently until all the potatoes are well covered. Sprinkle generously with salt and pepper. Serve warm with extra butter for dipping. Enjoy!

BOILED RED POTATOES

Steps:

• Using a sharp paring knife, peel some skin off the potatoes, leaving a band in the center for color.
• Place the potatoes in a saucepan. Add water to cover, and add the caraway seeds. Salt to taste. Bring to a boil and simmer 12 to 15 minutes, or until the potatoes are tender.
• Drain the potatoes and return them to the saucepan. Add the butter and the chopped coriander. Stir gently to coat the potatoes. Serve with the skate.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

STUFFED BABY RED POTATOES

Steps:

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

BABY RED SALT POTATOES

Steps:

• Wash and scrub potatoes.
• Fill medium to large saucepan with water and add salt to water until salt will no longer dissolve and lays at bottom(If you don't measure, this is the easiest way).
• Bring water to steady boil and add potatoes.
• Reduce heat to medium, cover and simmer until tender(When knife or fork stabs easily, 25-40 minutes depending on potatoes).
• Drain potatoes.
• Toss in serving dish with melted butter or olive oil and add whatever you have on hand to taste -- pepper, parmesan or garlic. Enjoy!

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.