How do you cook red skin potatoes?

Any way you want!


Because the skin is so thin, many people leave it on (they're more nutritious that way). They also retain a firmer texture after cooking, which is best when making potato salad or roasting with other veggies.How do you cook red skin potatoes?
You can oven roast them on 350 until fork tender.


I always toss mine in Olive oil and parsley.How do you cook red skin potatoes?
An easy way is to boil them (cover with cold water and boil uncovered) until soft but not too mushy, then drain, halve, and season with butter, salt pepper, and anything else you like on them.
I always line a pan with aluminum foil--with excess to close around the top of the potatoes. Wash the potatoes and cut them into bite size chunks and put them into the foil. Sprinkle them with seasoning salt and put pats of butter all over the top of the pile of potatoes. Close the foil around the top of the potatoes and bake in the oven at 375 for an hour. For quicker cooking, bake the potatoes in the microwave first for 5 minutes, then bake in the oven and cut the time in half.





This is a great recipe--everyone loves it and it's so simple!
Like you would any potato.I love to make potato salad with mine.They can be cut in half and put next to your chicken as it bakes.They are good.
Boil red potatoes and bake brown potatoes.
Boil em for 15 minutes and mash em with milk, butter or sour cream.


OR


Quarter them, toss them in olive oil, garlic and seasoning and bake em for 30 minutes on 350.


OR


Slice em and sautee them in a skillet with olive oil, red wine and shallots.
I don't.
I first cut the potatoes in quarters. Then I boil the potatoes. After that, I put the temperature on 350 and preheat the oven. Then when the potatoes are hard, but almost done (about 7-13 minutes away from being done) I put them on a cookie sheet with 3/4 stick of butter. Then I put Montreal Steak Seasoning over the top and cook. Then wa-lah. Delicious!
EAT THEM HOWEVER YOU WANT!





Even though it has a red skin on it , it doesn't change the way you can cook it. You can still make them into mashed or what ever you want. The extra value is that you can do more things with he skin on.





Garlic Roasted Red Skin Potato Soup





Contributed By: HeatherMiller


HeatherMiller





Ingredients


6 cups Red skin potatoes, sliced in to 1-inch pieces


1/2 Red pepper,washed,seeded, and cut in half


3 Large garlic cloves, minced


3/4 cup Green onions, chopped (1/4 up for garnish)


2 tbsp Olive oil


1 1/2tsp Salt


1/4 tsp Seasoned pepper


1/8 tsp Crushed red pepper


8 slices Bacon


1 (14.5 oz) can Chicken broth


1 (12 oz) can Non-fat evaporated milk


1 1/4 cup Shredded sharp cheddar cheese (1/4 cup for garnish)


1 tbsp Sour cream


Preparation





1)Heat oven to 400 degrees. Cut washed potatoes (skin on) into 1'; pieces. Place in large mixing bowl with red pepper, garlic, green onions, olive oil, salt, pepper, and crushed red pepper; toss until potatoes are well coated. Dump potatoes in a 13x9'; pan; spread out into one layer. Roast for 40 min. Flip twice with spatula during cooking.





2) While potatoes are roasting. fry bacon until crisp. Drain on paper towels. Crumble and set aside.





3) When potatoes have finished roasting, remove from oven. Place red pepper in small glass bowl covered with plastic wrap. Allow skin to soften and remove skin.





4) Place potato mixture, chicken broth and evaporated milk in a large saucepan. Stir gently to combine. Remove 1 1/2 cups of potato mixture and the skinned red pepper; pour into container of electric blender. Process until smooth. Return to saucepan.





5) Stir in bacon and cheese. Heat thoroughly over med-low heat (do not boil). Just before serving, stir in sour cream.





6) Garnish each serving with remaining cheese, bacon and onions.








Red Skin Potato Salad


With Naturally Potatoes庐, you can make a tasty potato salad quickly


and easily.





1 bag Naturally Potatoes庐 Diced Red Skin Potatoes


陆 small sweet red pepper, diced


录 cup coarsely chopped red onion


录 cup Italian salad dressing


2 tablespoons chopped parsley


salt and pepper to taste





Put the potatoes into a microwave-safe bowl. Cover the bowl with plastic


wrap. Using the point of a knife, make a few slits in the plastic wrap.


Microwave on high for 3 minutes. Stir. Microwave on high for an


additional 2 minutes. Spread the potatoes on a baking sheet to cool.


In a large bowl, combine the potatoes, diced red pepper, chopped


onion, Italian salad dressing, and the chopped parsley. Mix gently,


but well.


Season to taste with salt and pepper.


Mix again and serve.


Serves 6











Red Skin Potato Mash





* make ahead MAKE-AHEAD





ACTIVE TIME: 15 MIN


TOTAL TIME: 40 MIN


SERVES: 12


ingredients





* 6 pounds red potatoes, scrubbed and cut into 2-inch chunks


* Salt


* 2 sticks ( 1/2 pound) unsalted butter, softened


* 2 cups warmed milk


* 2 scallions, thinly sliced


* Freshly ground pepper








directions





1. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.


2. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.





MAKE AHEAD The mashed potatoes can be made early in the day. Cover and keep warm, then reheat gently, adding more warm milk if the potatoes seem stiff.








Jenny's Red Skin Potatoes





2 Lbs. Red Skin/New Potatoes


2 Tablespoons Vegetable Oil


1 Tablespoon Rosemary


To Taste Salt


To Taste Pepper





Directions:





Boil the Red Skin Potatoes until they are almost done. Remove the potatoes from the water and allow them to cool. Once they have cooled, cut them into wedges and Salt and Pepper them to taste.





In a large pan, heat the Vegetable Oil and then add the potato wedges. Sprinkle them with the Rosemary and saut茅 them until they are heated thoroughly.








Red Skin Potato and Roasted Asparagus Salad





3 lbs. red skin potatoes, washed well, and left whole


water


1 lb. asparagus, tough ends trimmed


olive oil


sea salt and freshly ground black pepper, to taste


crushed red pepper flakes, to taste


1/4 cup red wine vinegar


1/4 cup Asparagus and Herb Pesto


2 T. water


2 T. olive oil


1/2 cup green onions, thinly sliced


1/4 cup snipped chives


2 T. freshly chopped dill








Begin by placing the whole red skin potatoes in a large pot, cover them with water, and cook them over medium heat for 20-25 minutes or until easily pierced with a knife. Remove the pot from the heat, drain the water, and allow the potatoes to cool. Place the potatoes in the refrigerator and chill them for several hours or overnight. Slice the asparagus spears diagonally into 1-inch pieces and place them on a non-stick cookie sheet. Drizzle the asparagus with a little olive oil and season to taste with salt, pepper, and crushed red pepper flakes. Roast the asparagus in a 450 degree oven for 8-10 minutes or until crisp tender. Remove the cookie sheet from the oven and set aside to cool.





Cut the chilled red skin potatoes into 1-inch pieces and place them in a large bowl. In a small bowl, place the red wine vinegar, Asparagus and Herb Pesto, water, and olive oil, and stir well to combine. Pour the dressing over the potatoes and toss gently to thoroughly coat the potatoes. Add the roasted asparagus, along with the remaining ingredients, season to taste with salt and pepper, and toss gently to combine. Allow the flavors to blend for 15 minutes or more before serving.





Serves 6











USE YOUR SEARCH ENGINE AND PUT IN RED SKIN POTATOES, THERE ARE MANY IDEAS OOUT THERE!
One of my favorite ways is to just clean them - leave the skin on, and then cut them in half. Melt some butter in a saute pan, then toss in some chopped garlic. (skip that step if you don't like garlic!). Throw in your potatoes, add some salt %26amp; pepper %26amp; saute on med-high heat for about 10 minutes, then turn heat to low %26amp; cover. Cook for another 20 minutes. Take pan of taters %26amp; pop into a 425 F oven for another 10-15 min's until edges are nicely browned. Take out, toss with freshly chopped parsley and serve!


They are so yummy.