ISO Recipes using the little new red potatoes. I have a sackful!

My sister found a great deal on new little red potatoes and brought me a huge sack full of the things. I don't cook with them often, so I'd love to see your favorite recipes using them. Sydney is a potato monster, so she'll be happy if I come up with two or three new things to do with them.

Thanks so much!

Star

I just cut them in half or fourths and put butter in the pot and a good heap of parsley and dill weed (both dry) a shake of salt and pepper if you like. (if you want to make them cook faster pre do them in the microwave for about 5 minutes) Stir so the ones on the bottom don't stick when on the stove. ------ hope that made sense.

cut into 4ths and dunk in melted butter then dip in a bowl or pie plate with the following:

salt, paprika, garlic powder, dill weed or your favorite herb, a hand full of bread crumbs and the same of powdered parmesan cheese. Bake at about 400 until crispy....... like jo-jo potatoes

I make my potato salad with them.  Regular with mayo or German with sugar and vinegar.

 I also like to boil them, cut them bite size, make a white sauce with dill in it, (lots!), add sliced hard boiled eggs, salt and pepper.  This is one of my DH's favorite meals. 

I also like to halve or quarter them, olive oil and kosher salt and bake them in a 400 degree oven as oven wedges.  Add lots of ketchup on the side and some malt vinegar and YUM!

I also use them in my beef stew instead of russets.  I find they don't break apart.

Lea

I love them roasted with olive oil, minced garlic, and rosemary.

Cut them into fairly uniform sized halves or quarters. Slather them with a good coat of oil, a few minced cloves of garlic, and a tsp. or two of dried rosemary. Dump them into a pan. Sprinkle with salt and a few grinds of pepper. Bake at 350-375 stirring a couple times during the cooking. I like them a little darker than golden.

deb

Here is my favorite -

Original Ranch Roasted Potatoes

 Combine the following in a Ziploc bag:
 1 ounce package of Hidden Valley Ranch dressing mix
 2 pounds red potatoes (cut in 1-inch pieces)
 1/2 cup vegetable oil.

 Shake until well coated. Bake 35 minutes on ungreased (I like to use PAM for easy cleanup) baking sheet at 450º.



I also have made them in the crockpot

Kate 

I don't have a recipe for this but I boil the potatoes until fork tender. Cool and peel.  Make a white sauce out of butter, flour and Milk.  Add 1 can of tender New English Peas and add potatoes back in.  Heat long enough to heat peas and reheat potatoes.  Yummy.  When we dig our potatoes I use the tiny ones that are too little for any thing else but larger potatoes can be cut in half or quartered.  enjoy

Star I think I posted these a while back, but they are excellent and we've had them lots of times...and easy! I do think cooling the potatoes before smashing them works better!

Heck I could eat those things by the truckload and I don't like potatoes lol!

 These are 2 that we like.

Toss potato wedges with oil. Place in shallow roasting pan . Sprinkle evenly with rosemary and salt roast in 350° oven for 45 minutes to 1 hour, until golden brown and fork tender

lazy mashed potatoes....  you dont have to peel them, just boil until tender, then mash --- add your butter salt, milk, cheese, whatever you use for mashed.  we love that here, but then we arent fussy when it comes to peel in the mashed potatoes.

they are also good for stews, soups, roasted... all either whole or halved (sometimes quartered if they are the bigger ones) 

suzycreamcheese_MI:

Crispy Potatoes

For chefly's crispy potatoes, I could be happy eating these the rest of my life. I don't know which was simpler, the main dish or this. Love it! Thank-you much chefly. Might make these again tonight. Bought a whole bag of Yukon gold's......

Very simple but good. I also used red potatoes and smashed them with the side of a meat mallet while hot. They stuck a little bit.

It might be better to use cool potatoes. chefly

(I just cut my potato just a bit with a knife,
covered it with plastic and gave it a whallop.)

 Do NOT use cold...they just fall apart. I've been doing them this way for a few years, since I first saw it on the Food Channel, Christine Cushing.

But these potatoes are VERY popular, and taste great and present well, and easy to make a huge batch of, and are even good to eat cold leftovers!

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3154

ViolaB 

I just looked through the site and she has a recipe that adds a dip to the above!

      Combine potatoes, green pepper, onion, celery and olives.  Stir together remaining ingredients.  Pour over potatoes and mix well.  Cover and chill at least 4 hours or overnight.  Makes 6-8 servings.

            I didn’t peel the potatoes. 

      Heat oil in skilled; add potatoes with cumin seed.  Cook, stirring for 2 minutes; then add turmeric, ginger and peppers.  Cook, stirring another 3 minutes.  Add coriander, salt, garam masala, coriander, lemon juice and water; lower the heat, cover and simmer for 15 minutes, checking from time to time to make sure there’s still liquid.  Add a little water if necessary.  Add peas just before serving.  Remove cover, turn up heat and cook, stirring, until most of the liquid is gone.  6 servings.  183 calories, 9 grams fat.

            I liked the new combination of spices with the tang of lemon.  The turmeric makes it yellow.  I used less salt.  I used golf-ball size new potatoes. More peas would be ok.

Shrimp and Corn Chowder

Newspaper

6 ears fresh corn, kernels cut off

6 green onions, white part, sliced

1 cup heavy cream

1 cup chenin blanc

4 red potatoes, 3 ounces each, peeled

3 cups half-and-half

1 rib celery, chopped

1 to 2 teaspoons fresh dill, to taste

2 teaspoons salt

Pinch cayenne

¼ teaspoon white pepper

1 pound medium shrimp (36-40)

1 bay leaf

2 slices fresh lime

2 to 4 peppercorns

Fresh parsley sprigs

10 chives, in ¾-inch lengths

8 sprigs fresh dill

    Set aside 1½ cups corn kernels. Place the rest along with green onions in 2 quart saucepan, adding cream and wine. Bring to boil and simmer, stirring occasionally, for 10 minutes. Meanwhile, boil potatoes for 5 minutes. Cool and cut into 1.4-inch cubes. Transfer the corn mixture to blender and blend until smooth. Strain, pressing to remove all the liquid. Return the liquid in the same saucepan and add reserved corn, half-and-half, celery, dill. 1½ teaspoons salt, cayenne and white pepper and reserved potatoes. Cook for 5-8 minutes over medium heat. Refrigerate overnight. Before serving, place the shrimp in a large skillet. Cover with cold water, add bay leaf, lime, remaining salt, peppercorns and parsley. Bring to boil. Boil, agitating to cook evenly, for 30 seconds. Peel and devein; the shrimp will finish cooking when reheated with the soup. Reheat soup in 2-quart saucepan. If too thick, thin with a little water. Add shrimp and bring to boiling point. Taste and adjust seasonings. Serve hot, garnished with fresh chives and dill. 8 1-cup servings.

    This was wonderful, superb. I was afraid there would be too much dill flavor but everything blended perfectly. I didn’t peel the potatoes, but it probably would have been more elegant if I had. Sieving the corn was a nuisance but it provided a flavorful thickening. The shrimp weren’t overcooked. It would have been good even without the shrimp. I probably used a little more corn, since it was already cut off and frozen and I wasn’t sure how much 6 ears made. Rich and lovely.