Red Skin potato recipe?

Question

what is a good recipe for roasted red skin potatoes? An easy one to because it has to be idiot proof in my house LoL.

Answer 1

2 1/2 lbs. red skinned potatoes (sm.)
1 bunch scallions (chopped with some greens)
1/2 stick (1/4 c. butter)
1/4 c. white vinegar
2-3 tbsp. parsley (chopped)
Salt and pepper to taste
4 hard cooked eggs, chopped

Scrub potatoes, do not peel. Boil until just tender. Cool. Cut into bite size chunks. Combine with scallions. Refrigerate.
The day you plan to serve, combine butter with vinegar, parsley, salt and pepper. Bring to a boil. Simmer few minutes, then pour over potatoes. Add eggs. Season to taste with salt and pepper. Serve at room temperature. Chilling this recipe would make butter harden, you might substitute oil for butter to avoid this. Serves 8-10.

Answer 2

Preheat oven to 425. Wash potatoes, cut in quarters. On a baking sheet ( cover it with foil so there's no clean up) layer the potatoes. Drizzle olive oil over the potatoes (probably 2 tablespoons), salt and pepper (freshly ground pepper if you have it, it makes a big difference) and sprinkle fresh rosemary over (about 2 teaspoons). If you don't have that, you can use 2 tablespoons dried parsley or basil. Roast for 20 minutes. Pierce one with a knife to make sure it's tender. Done!

Answer 3

Honey Roasted Red Potatoes
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
http://allrecipes.com/recipe/honey-roasted-red-potatoes/detail.aspx

Answer 4

These will be delicious! I make Hassleback potatoes using a similar recipe, and just love red potatoes. As an extra flavor boost, I would recommend you sprinkle them with Parmesan (or Italian cheese mix), and if you have them a handful of chopped green onion tops or chives, before digging in. Yummy ;)

Answer 5

You will not need exact measuring for this recipe .
You will need fresh rosemary , lemon juice salt and pepper , and parsley fresh or dried up to you .

Preheat oven to 450
cut up the potatoes in small wedges , put in baking dish . Drench in olive oil. run your fingers down 4 sprigs of Rosemary add i cup lemon juice , black pepper and parsley . Mix all together well and pop in the oven . bake for about 45-50 minutes . Watch them close . take out when golden brown . Enjoy .

Answer 6

This is a really simple red potatoes salad recipes....

~~~~~~~~~~ Deli-Style Potato Salad ~~~~~~~~~~

In Large bowl, combine 1/3 cup plain non-fat yogurt, 1/4 cup light mayonnaise, 1/4 cup chicken broth, 3 tbsp. red wine vinegar, 4 sliced scallions, 1/2 tsp. salt, and 1/2 tsp. pepper. In large pot of boiling water, cook 2lb. quartered small red potatoes until tender. Drain. Add to bowl and toss. Serves 4.

~~~~~~~~~~ Potato Salad with Mustard Dressing ~~~~~~~~~~

2 pounds red potatoes, cut into 1/2-inch chunks
1 tbsp olive oil
1 large onion, cut inti 1/2-inch cubes
1 red bell pepper, cut into 1/2-inch squares
1 green bell pepper, cut into 1/2-inch squares
1 cup chicken broth
3 tbsp distilled white vinegar
1 tbsp Dijon mustard
1/2 tsp salt
2 ounces smoked turkey, cut into 1/2-inch cubes

1. In a large pot of boiling water, cook the potatoes for 25 minutes or until tender. Drain well.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Add the onion and bell peppers, and saute for 5 minutes or until the peppers are crisp tender. Transfer the vegetables to a large serving bowl.
3.Whisk the broth, vinegar, mustard, and salt into the bowl. Add the potatoes and turkey, tossing until well combined. Serve warm or chilled . Serves 6

~~ Baked Cod Casserole with Potatoes, Tomatoes & Arugula ~~

1 pound red potatoes, unpeeled and cut in 1/2-inch-thick slices
1 onion, thinly sliced
1 tbsp olive oil
1/2 tsp salt
4 plum tomatoes, seeded and coarsely chopped
3 cloves garlic, minced
1/2 tsp dried oregano, crumbled
11/2 cups arugula leaves
1 pound cod, scrod, halibut, or other thick, firm-fleshed white fish steaks, cut into 2-inch chunks

1. Preheat oven to 350 deg F. In 13 x 9 x 2-inch baking dish, combine potatoes, onion, oil, and 1/4 tsp salt.
2. Bake 20 minutes, stirring mixture once.
3. Stir tomatoes, garlic, and oregano into potato mixture. Spread arugula on top in even layer. Top with cod. Sprinkle with remaining 1/4 tsp salt.
4.Bake, covered with aluminum foil, just until fish is cooked through, 15 to 18 minutes. Transfer fish and vegetable mixture to serving plates. Spoon pan juices over each serving. Serves 4

Enjoy & good luck!..._;-)

Answer 7

cut red taters in half and boil until tender

put them into a big bowl with

butter
garlic powder
salt
pepper
parmesean cheese
and little sour cream

mash and serve =)

Answer 8

qyarter as many potatoes as you like,drizzle with olive oil. mix in one packet of lipton onion soup mix. bake at about 350 til tender. goes with everything. enjoy.

Answer 9

make patatoe slins and deep fry them then add sour cream and salsa and onion chives and cheese good.