Redpottage Recipes
15 RED POTATO RECIPES: ROASTED RED POTATOES & MORE!
This easy roasted red potatoes recipe makes the best crispy spuds! They're seasoned and oven roasted to perfection.
Provided by Sonja Overhiser
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the potatoes, then pat them dry. Dice them into 1/2-inch cubes (if using baby red potatoes, you can slice them in half).
- In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
- Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 15 minutes. Toss with 1/2 cup Parmesan and roast another 15 minutes. Serve immediately, drizzled with sour cream sauce if desired.
RED POTTAGE
This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.
Provided by PanNan
Categories Onions
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in water to cover. Drain well.
- Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
- Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
- Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
- Serve hot, garnished with mint.
Nutrition Facts : Calories 164.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 54.9, Carbohydrate 25, Fiber 7.8, Sugar 4.4, Protein 7.8
BUKNADE (MEDIEVAL ENGLISH POTTAGE)
I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.
Provided by Mia in Germany
Categories European
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop parsley, hyssop if available and sage leaves without stems.
- Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
- Shred chicken (without skin), add to simmering stock.
- Beat egg yolks.
- Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
- Add vinegar, pepper, ginger and salt to taste.
- Serve immediately.
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