What Can I Make With New Red Potatoes
Our beautiful vegetable garden will be ready soon and, as usual, we planted way too many red potatoes because my whole family loves them. We enjoyed perfect gardening weather this summer so it looks like it will be a banner year for potatoes. My pitchfork is at the ready!
Red potatoes have a smooth, solid texture and nice, tender, edible skins, which makes them perfect for salads because they boil up without breaking up and you don’t need to peel them. I know most people have a preference for using specific potatoes in a given dish; like red potatoes for salads, “bakers” for baking, russet for whipped and maybe Yukon for smashing. Each potato has a unique quality that lends itself to different cooking methods.
Well, my family is becoming tired of traditional red potato salad already this summer, so that eliminates my number one use-it-up potato dish. Other than the cold potato salad that’s typically made for summer picnics, I’m curious just how many different or unusual potato salads there are for which red potatoes would be perfect. Because I will soon have an abundance of new red potatoes, are there methods and recipes that will help me use up my supply? Any recipe made with red potatoes like hot salads or casseroles or cold salads, would be welcome. It’s the end of summer and almost show time in my garden!
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September 17th, 2008 at 12:17 am
Greetings,
I saw this recipe on Allrecipe.com, maybe you would also like to try this recipe.
source:
http://allrecipes.com/Recipe/Garlic-Red-Potatoes/Detail.aspx
September 19th, 2008 at 7:01 pm
great ideas,thanks for the article,i thinks it’s usefull for me
September 21st, 2008 at 6:27 am
I don’t have the recipe, but I once had potato salad with pineapple and other fruit in it. I’m used to potato salad having dill, chives, olives, etc. so this was a sweet surprise, and quite good too.
December 4th, 2008 at 8:05 pm
Congratulations on your harvest. Here are 3 recipes that I researched just for you!
Hope you like them. How I wish I can grow vegetables too.
GRILLED AND HERBED POTATOES
12 Medium sized red potatoes
1/4c Olive oil
2t Dried dill
2t Thyme
Salt and pepper to taste
Pre-heat grill or broiler. Cut potatoes into 1/8 inch rounds. In a large bowl, add oil, dill, thyme, and salt and pepper. Add potatoes and toss to coat. Grill potatoes in batches over moderate heat, turning often. Potatoes should be thoroughly cooked after 10 minutes, or when golden brown. When cooked, transfer potatoes to a baking dish. Arrange potatoes in bottom of pan, overlapping them until pan is full. Cook at 450 degrees, turning occassionally. Cooking time: 15 minutes.
SAUCY SEASONED ROASTED REDS
2lbs. Small red potatoes, washed.
1-1/2t Olive oil
1/2t Italian salad dressing
3T Parmesan cheese
Preheat oven to 375 degrees. Cut potatoes into slices and place in bowl. Drizzle olive oil over potatoes and toss to coat. Spray a roasting pan with vegetable oil spray. Place potatoes into pan and sprinkles with seasonings and cheese. Bake 55 minutes or until golden brown.
SMASHED REDS
2lbs. Red potatoes, cut into 1-inch chunks
3 Cloves garlic
1/4c Olive oil
3/4t Salt
1/4t Pepper
In a medium sized saucepan, add potatoes, garlic and enough water to cover. Bring to a boil. Reduce heat, cover and cook 15-20 minutes. Reserve 1/2c of cooking water. Drain potatoes and garlic. Return potatoes and garlic to pan. Over medium heat, shake pan and potatoes until they become dry. Remove from heat and mash potatoes coarsely. Add olive oil, salt and pepper. Slowly stir in enough cooking water to make potatoes fluffy.
December 14th, 2008 at 7:03 am
This is a nice new recipe that I must try on potatoes this holiday. My husband loves potatoes.