Red Hot Potatoes Recipes

KAREN'S RED HOT CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until hot.
• Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
• Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
• Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
• Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.

FRANK'S REDHOT® TAILGATE POTATOES

Steps:

• PREHEAT oven to 425℉ (220°C). Pierce the top of potatoes with a fork and wrap each in foil. Bake directly on oven rack 1 hour to 1 hour 15 minutes, or until tender.
• MEANWHILE, for the Buffalo Chicken Dip, mix chicken, cream cheese, RedHot Sauce and ranch in medium saucepan. Heat on medium heat, stirring occasionally, until cream cheese is melted and ingredients are well blended. Cook 3 to 5 minutes longer or until mixture begins to bubble. Remove from heat and stir in Cheddar cheese.
• CAREFULLY unwrap potatoes, leaving foil intact. Place potatoes in center of foil. Cut potatoes crosswise, then lengthwise, leaving skin intact at the bottom. Using a fork, open potatoes and mash slightly. Top each potato with hot Buffalo Chicken Dip and sprinkle with cooked bacon. Place potatoes on baking sheet.
• BAKE 10 to 15 minutes. Sprinkle with crumbled blue cheese. Bake 5 minutes longer or until cheese is melted. Top potatoes with chopped chives and drizzle with additional RedHot Sauce, if desired.
• Make Ahead Tip: Bake potatoes the day before. Stuff with Buffalo Chicken Dip and wrap loosely with foil. When you're ready to serve, bake in preheated 425°F (220°C) oven 25 minutes. Remove from oven and open foil slightly. Top with bacon and blue cheese; bake 5 minutes longer. Continue as directed above.

CRASH HOT POTATOES

Steps:

• In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

RED HOT CHILLI PEPPER NEW POTATOES

Steps:

• Heat the oil in a non-stick fry pan or skillet The oil should be very hot so that the first potato pc put in sizzles.
• Now add all the potatoes and saute evenly till evenly browned Sprinkle with the red pepper and cover and simmer for around 10-12 mins.
• The potatoes should be tender or you will have to cook some more.
• Season and serve.

RED HOT SOUTHERN SWEET POTATOES

Steps:

• Place sweet potatoes in a lrg saucepan w/enough water to cover.
• Bring to a boil & cook over med heat till tender (about 25 min).
• Drain of all water & place in a lrg casserole dish.
• Preheat oven to 350°F (175°C).
• In a med bowl, stir together the butter, brown sugar, red hot candies & water.
• Pour over the sweet potatoes in the dish.
• Bake for 1 hr till sweet potatoes are soft & the candies are melted.
• After this, you may top w/marshmallows (if desired) & return the dish to the oven for 10 min to toast them.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

RED HOT SAUSAGE AND POTATOES

Steps:

• Cook potatoes, peppers and onion until cooked through, the onions should begin to turn brown and the potatoes should be nicely browned and fork tender.
• Add Polish Sausage and heat through.
• Douse with the franks red hot (I use an entire bottle, but you should do it to taste).
• Sprinkle with Salt and Pepper to taste.

FLAVORFUL RED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain potatoes; cool slightly. Cut each in half; place in a serving bowl. Add cheese mixture; toss gently to coat.

SKILLET RED POTATOES

Steps:

• In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

CRASH HOT POTATOES

Steps:

• Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
• Drizzle sheet pan generously with olive oil.
• Place tender potatoes on sheet pan, leaving plenty of room between each potato.
• With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
• Brush tops of mashed potatoes with olive oil.
• Sprinkle with salt, pepper and herbs.
• Bake in 450 degree oven for 20-25 minutes or until golden brown.

RED, HOT, AND BLUE POTATO SALAD RECIPE

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.

GRANDMA'S RED HOT SOUTHERN SWEET POTATOES

Steps:

• Place the sweet potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain water, and place potatoes in a large casserole dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the butter, brown sugar, red hot candies, and water. Pour over the sweet potatoes in the dish.
• Bake for 1 hour in the preheated oven, until sweet potatoes are soft, and the candies are melted. After this, you may top with marshmallows, and return the dish to the oven for 10 minutes to toast them.

HONEY-ROASTED RED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
• Spread potatoes in a single layer in the baking pan and top with onion. Stir together melted butter, honey, dry mustard, salt, black pepper in a bowl. Drizzle mixture over potatoes; toss to coat.
• Roast in the preheated oven, stirring halfway through, until tender, about 35 minutes. Garnish with parsley sprigs.

FIESTA RED POTATOES

Steps:

• In a large nonstick skillet, saute the potatoes, onion, jalapenos, seasoning blend and pepper in oil for 30-35 minutes or until potatoes are tender. Stir in tomatoes; heat through.

ROASTED RED POTATOES

Steps:

• Cut the potatoes into 1/4-in.-thick slices; toss with oil. Place in a single layer in a greased 13x9-in. baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350° for 40 minutes or until tender.