Rudy Potatoes Recipes

BOILED POTATOES WITH BUTTER

Boiled Potatoes with Butter image

Provided by Food Network Kitchen

Time 19m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound small new potatoes
1 head garlic, halved crosswise
1 bay leaf
1 teaspoon black peppercorns
Kosher salt
2 to 4 tablespoons unsalted butter
Freshly ground black pepper

Steps:

Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

RUDY'S POTATO SALAD RECIPE - (3.2/5)

Rudy's Potato Salad Recipe - (3.2/5) image

Provided by dinachapman

Number Of Ingredients 9

Ingredients

1 pound potatoes, cubed and boiled, about 10
1/2 cup mayonnaise
1 or 2 tablespoons mustard
1/4 cup celery, chopped
1/4 cup dill pickles, chopped or dill relish
1/4 cup onion
2 tablespoons pimiento, chopped
Salt, to taste
Pepper, to taste

Steps:

Mix together potatoes, mayonnaise, mustard, celery, pickles, onion, pimiento, salt and pepper in a bowl and store in the fridge.

ROASTED RED POTATOES

Roasted Red Potatoes image

Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 35m

Number Of Ingredients 4

Ingredients

1 1/2 pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper

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.

ROASTED BARBECUE POTATOES

Roasted Barbecue Potatoes image

Categories Potato Side Roast Spice Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon sweet paprika
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
10 large red-skinned potatoes (about 5 pounds), quartered

Steps:

Preheat oven to 400°F. Mix first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes.

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