Cooking Red Potatoes

Cooking Potatoes – 5 Yummy Potato Recipes

Potatoes are as American as Mom’s Apple Pie — if Mom still baked pies, of course. If you long for more than a simple bag of greasy Fries, then you’ve come to the right place.

Here are 5 delicious Potato recipes so tasty you’ll want to build a meal around them. Actually, several of these are so filling they will seem like meals all by themselves.

Thick Potato Skins

These delicious Appetizers are so filling there may not be much appetite left for the main course.

- Slice large Potatoes in half lengthwise
- With a small spoon, scoop out the center, leaving a good 1/4 inch or more of flesh remaining with the skin
- Place on a microwavable plate, skin down

- Liberally sprinkle with
- Seasoning Salt
- Garlic Powder
- Black Pepper

- Microwave for 5 minutes or until potatoes are fully cooked

- Fill the middles with
- Grated Cheese — Ideas: Cheddar, Jack, Mozzarella, etc
- then Cover with Chopped Onion
- If you’re adventuresome, sprinkle in some chopped Garlic
- then Cover the top with Bacon Bits

Note: These should end up heaping tall, so squish a little flat with your hand

- Microwave for about a minute more to melt the Cheese

Serve with Sour Cream or Ranch Dressing

Note: You may wish to use the pieces you scraped from the middle as Chunky Hash Brown fodder

Italian Potato Casserole

I serve this as a side dish with my Crispy Italian Herb & Lemon Chicken.

- Dice Red Potatoes into 1 inch cubes and fill a casserole dish
- Microwave 5 to 10 minutes to cook

- Pour 1/4 Cup Olive Oil
- 1/2 to 1 Onion sliced then quartered (you can use raw but I prefer lightly fried in Olive Oil)
- 1/2 to 1 Tbsp each
- Seasoning Salt
- All-Purpose Seasoning
- OR 1/2 Tbsp each Basil, Oregano, Rosemary, Thyme, Sage
- Black Pepper
- Garlic Powder (if you’re adventurous try chopped raw Garlic)

-1 Cup Parmesan or Romano grated Cheese
- 1/2 to 1 Cup Bacon Bits

- Mix together well — Add more Olive Oil if necessary
- Heat in the Microwave, mixing if necessary, until warm

Note: Casserole can be placed the oven at 350° until slightly crisp

Picnic Potato Salad

Everyone asks for more when I serve this tasty dish.

- 1 Large bowl of Red Potatoes diced to 1 inch Cubes
- 4 Hard Boiled Eggs
- 1 Cup Mayonnaise
- 1 Whole Onion, sliced and quartered
- 1 Cup chopped Dill Pickles or Sweet Pickles or Both!
- 1 Cup Yellow or German Mustard
- 1 Tbsp Seasoning Salt
- 1 Tbsp Black Pepper
- 1 Tbsp Cayenne Pepper

Spicy Garlic Roast Potato

This odd little dish is will surprise your guests and spark conversation — if they can stop eating long enough to speak.

- Slice large Potatoes in half lengthwise
- With a small spoon, scoop out about 1/3 of each half from the center
- Save the cutout pieces for use in a few minutes

- Liberally sprinkle
- Seasoning Salt
- Black Pepper
- Cayenne Pepper

- Fill the center with chopped Raw Garlic
- Cover the top with those Potato pieces you cut out
- Place 1 or 2 1/8 slices of Butter on top
- Drizzle with Olive Oil
- Place on a baking sheet or in a casserole dish
- Bake for 40 minutes at 425°
- Remove from the oven and cover with shredded Cheese, Cheddar or Mozzarella — and maybe add some Parmesan or Romano
- Put back in the oven for another minute or so for the cheese to melt
- Sprinkle Tabasco if desired, or serve with Sour Cream or Ranch Dressing

Cajun Dirty Mashed Potatoes & Gravy

This goes great with my Cajun Baked Chicken.

POTATOES

- Boil or Microwave Russet Potatoes until cooked
- Leaving the skin on, mash thoroughly
- Add Milk as necessary and mix in

- Add
- 1 Tsp Black Pepper
- 1 Tsp Cayenne Pepper
- If you have the time to roast some Garlic before hand, be sure to add that too
- 1/4 Cup Bacon Bits

GRAVY

- 2 Cups Chicken Broth in a sauce pan
- As you heat the broth
- Slowly sprinkle and stir in Flour to thicken
- Melt in 1 Tbsp Butter as you stir
- If you want more spice, add
- 1 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Cayenne Pepper

If you noticed, there’s not one fried potato in the group. After all, you can get those pretty much anywhere. But these are dishes you can only get at home!

About the Author

Rick LaPoint loves to eat great food, but doesn’t like to spend a lot of money or time in the kitchen. After years of cooking gourmet meals for friends and family, and refusing many requests to start a restaurant, he decided to start a website instead! Of course it would have to be called, BeerBudgetGourmet.com

Why do people peel a stripe off red potatoes before cooking them?

Good Question. I also think it is for presentation. Although, it makes good sense to peel the circle around them before nuking them. But just for good measure poke them to the center with a fork on both sides so the center of the potato when it is nuked doesn’t explode. I have never peeled the red potatoes that way, don’t know that I will either.

Holiday dips that dazzle as appetizers and sandwiches
Melissa Clark shares dip recipes that also make satisfying sandwiches. Recipes include Spicy Chipotle Crab Dip, Tuna with Capers, Olives and Lemon, and Queso Fundido With Chorizo, Jalapeño and Cilantro.

Cooking: Spicy Potatoes Recipe by Manjula, Indian Vegetarian cuisine

 

Cooking Red Potatoes

How to Make a Southern Comfort Food Meal: Pecan Catfish, Red Potato Wedges, and Vanilla Pound Cake With Fresh Berries

How about an old fashion Southern Catfish meal?  For something really tasty, make these Southern Pecan Catfish.  You know if it’s southern, it has to have butter and cream.  This catfish is fried in butter and served with a creamy sauce.  Invite your catfish lovin’ friends to share this meal with you.  You will really impress them!  Red Potato Wedges make a great side dish.  And finish off your meal with another Southern staple, Vanilla Pound Cake with fresh berries. 

SOUTHERN PECAN CATFISH

1 cup finely chopped pecans, divided

1/2 cup cornmeal

1 tsp salt, divided

1 tsp pepper, divided

4 catfish fillets (about 6-oz each)

1/2 cup butter, divided

1/2 cup heavy whipping cream

2 tbsp lemon juice

1 tbsp minced fresh parsley

In a shallow bow, combine the following ingredients: 1/2 cup of the pecans, cornmeal, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.  Coat the fish fillets with this mixture. 

In a large heavy skillet, melt 1/4 cup of the butter over a medium-high heat.  Fry the fish in the skillet until it flakes with a fork.  This should take about 6 to 7 minutes of cooking on each side.  Remove from skillet but keep warm.

Melt the remaining butter over medium heat in the same skillet used to cook the fish.  Add the remaining pecans and cook and stir for about a minute.  Add the cream, lemon juice and remaining salt and pepper.  Cook mixture, stirring constantly, for about another minute.  Stir in the fresh parsley and spoon sauce over the fish before serving.

RED POTATO WEDGES

4 medium red potatoes, scrubbed and cut into wedges

1 tbsp extra-virgin olive oil

1 1/2 tsp minced fresh rosemary (or 1/2 tsp dried, crushed rosemary)

1/4 tsp garlic powder

1/4 tsp fresh ground black pepper

Preheat oven to 425 degrees.  Place potato wedges in a large bowl.  Sprinkle with remaining ingredients and toss to coat.  Place on a baking sheet that has been sprayed with non-stick cooking spray.  Cover and bake 20 minutes.  Turn potatoes and continue baking another 20 minutes or until browned.

NOTE:  As a diabetic you should not eat potatoes by themselves.  These are good with burgers, steaks, chicken, fish, etc. which are high in protein.

VANILLA POUND CAKE

2 1/2 cups reduced-fat baking mix (Bisquick)

1 1/2 cups Equal Sugar Lite

2 tbsp cornstarch

1 cup light vanilla flavored nonfat yogurt

6 tbsp stick butter or margarine, melted

1/4 cup 2% milk

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

Combine baking mix, Equal Sugar Lite and cornstarch in a mixing bowl.  Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.

Spoon mixture into well greased Bundt pan.  Bake in preheated 350 degree oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pan for 10 minutes.  Carefully remove cake from pan and cool completely on a wire rack.

Serve with fresh berries.

Enjoy!

About the Author

For more of Linda’s recipes, vist her website at http://diabeticenjoyingfood.blogspot.com and her old fashion recipe collection at http://grandmasvintagerecipes.blogspot.com

Home Fried Potatoes

 

Cooking Red Potatoes

Potatoes Salads

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The site that help you to discover the secrets to making your favorite restaurant recipes at home

With this, you can finally:
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Our delicious recipe today is “Red Skinned Potato Salad”

“Red Skinned Potato Salad” – This creamy salad is made with red potatoes, which give this dish-chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion-a delectable, firm texture

All you need are this ingredients:
2 pounds clean, scrubbed new red potatoes,
6 eggs,
1 pound bacon,
1 onion, finely chopped,
1 stalk celery, finely chopped,
2 cups mayonnaise,
salt and pepper to taste

And here are the instructions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Serves 12

That’s it! Now you can try it for yourself! Hope you’ll like it. See again next time

About the Author

Information just like this will help you Discover the delicious potatoes salads that you’ll love,and also hundreds of copycats recipes

Should I use red cooking wine or some type of regular red wine for this recipe?

4 pork chops 500 ml red wine oregano 2 bay leaves 3 spoons butter Salt Pepper

METHOD
Place the chops in a bowl and marinate for at least 8 hours with wine, oregano, the bay leaves, salt and pepper. Drain the chops and fry in butter. Then pour over them the marinade and cook until tender. Can be served with rice or fried potatoes.

red cooking wine.

=]

Red Potatoes with Garlic and Onion

Cooking Techniques….

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