How to Cook Small Red Potatoes
Small red potatoes are a versatile food. They can be the third part of a meal of shrimp boiled with corn or they can be roasted with rosemary to anchor a filet mignon. Make them an appetizer by adding some sour cream and bacon bits. They are the perfect potato to make home fries for breakfast or potatoes au gratin for supper. Does this Spark an idea?
Things You'll Need
- 10 small red potatoes
- For roasting: Casserole dish of sufficient size to hold the cut potatoes
- For boiling: 4-qt. (or larger, if other ingredients will be added) sauce pan
- Spices or herbs to taste
- Salt
Instructions
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How to Cook Small Red Potatoes
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For roasting: Preheat the oven to 400-degrees Fahrenheit.
For boiling: Fill the sauce pan three-quarters full with water and bring it to a boil. -
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For roasting: Wash the potatoes thoroughly in running water. A scrubbing sponge is ideal for this task, since its rough side can provide some friction to help clean the irregular surface of the potato skin.
For boiling: Peel the potatoes. Remove any darkened spots on the potato after peeling. -
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For roasting: Cut the potatoes into quarters. Put them into the 13-by-9 inch pan, drizzle oil over the top of the potatoes and add the spices or herbs of your choice.
For boiling: Put the potatoes into the sauce pan of boiling water. -
4
Place the potatoes in the preheated oven.
After 10 minutes, reduce the oven heat to 350-degrees Fahrenheit. If you are boiling the potatoes, reduce the heat to medium.
After 25 minutes, test the potatoes for doneness by sticking a fork into one or two. If done, the potatoes will slide off the fork without prompting. -
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When the potatoes are done, finish preparing them by garnishing, mashing, slicing or frying them as required by your recipe. Serve hot.
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Tips & Warnings
To keep potatoes from darkening after peeling, place the peeled potatoes into a bowl of water with 6 to 10 ice cubes. Peeled potatoes can be boiled in chicken stock for added flavor or become a base for clam chowder.
Cooking potatoes offers the potential for nearly every hazard in the kitchen. You can cut, burn or scald yourself (with steam or boiling water).
