Cooking Red Potatoes
Adding red potatoes to any potato dish will add nice color and texture. According to Specialty Produce, red potatoes will hold their shape well and have a more robust flavor than other potatoes. When cooked with the skins on, red potatoes will also add a nice red color to an otherwise white or creme colored dish. As for nutrition, the red potato is higher in potassium than russet potatoes. These factors are very good reasons for adding the red potato to any cook's next potato dish. For more information or recipes for red potatoes, see Resource 1. Does this Spark an idea?
Things You'll Need
- 2 lbs. red potatoes
- 3 tbsp. of olive oil
- 4 to 6 cloves garlic
- 1 tbsp. fresh rosemary
- Knife
- 13 by 9 baking pan
- Aluminum foil
Instructions
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1
Preheat oven to 350 degrees Fahrenheit. Cut each potato into wedges.
Crush the garlic cloves, then mix with the olive oil, rosemary and the crushed garlic in a bowl. Place the potato wedges into the bowl and toss until the potatoes are evenly covered. Place the potatoes in the baking pan. Add additional rosemary, if desired, for taste or for appearance. Cover the pan with aluminum foil and bake in the oven for 30 minutes. Turn the potatoes and remove the foil. Continue cooking for 15 to 20 minutes, or until the potatoes are fork-tender. These potatoes can be served warm or cold.
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2
Boil some red potatoes for 15 to 25 minutes, until fork-tender. Serve them like a russet potato that is boiled. Serve with butter, sour cream or herbs.
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3
Mash the red potato with the skin, after boiling, for an additional way of serving. Leave the skins on the potato and mash with salt, pepper, cheese and sour cream. The red skins give added texture and add color to this dish.
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1
Tips & Warnings
Adjust the amount of garlic used, as desired.
The foil allows the potatoes' natural moisture to steam them.
References
- Photo Credit Stockbyte/Stockbyte/Getty Images
