A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes New Red Potatoes

Because there are so many ways to prepare & serve new red potatoes, I thought it might be fun to have a thread devoted to them. Here can be a place to share your best new red potato recipes and find new ones to try!




New Red Potatoes With Honey Mustard

Ingredients:
1 to 1 1/2 lbs of new red potatoes
1 medium onion finely chopped
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
dash of salt
pinch of pepper

Directions:
Preheat oven to 375 degrees
Spray a 9 x 13 baking dish w/ non-stick spray
Wash and quarter the potatoes then spread them evenly in a single layer in baking dish.
In a very small bowl, melt butter. Add honey & dry mustard, salt & pepper. Stir.
Dribble butter/honey mixture over potatoes.
Bake for 35 minutes, stirring potatoes about half way through the baking time.

Delicious!

Merme ,

What is the difference between new red potatoes an new white ones?

dodge

Dodge, there are nearly 4,000 varieties of potatoes. Most of the difference is in the starch content though some of the difference is in taste, best methods for cooking, and skin thicknesses. A russet, for instance, will have a higher starch content than a red potato. Fingerlings have a rich, nearly sweet taste, and many people adore the Yukon Gold. I love new red potatoes for their flavor and the beautiful color of their skins which I leave on.

I planted red potatoes this year and had a good crop. I like the texture of red potatoes better than white unless it's for baking then white beats hands down. I like the red potatoes when they're a little bit small.

I boil them until tender then add a beef bouillion cube for seasoning. Let most of the water boil out before serving.

I also chunk them up with chunked up squash, boil until tender and add a little butter and salt.

I agree Sheri that white bake up best.

I have never heard of boiling the red w/ bouillion but it sounds terrific!! I am going to have to try that soon!

Russet are horrible . Yukon daaaaaa
We eat red or white , 2 farmers on each side of us grow them.

We dont.
But maybe I should.

Thanks merme..dodge

Red potato Specialty Chowder

This is a beautiful, thick chowder my guests adore.

Ingredients:
A pound or so of new red potatoes, diced
bacon, about 1/2 to 3/4 pound, fried and broken into 1 inch bits
a pound or so of corn
1 to 1 1/2 quarts of half & half (depending on number of people eating)
1 medium onion finely chopped
1/2 stick butter

Directions:
In a large soup pot, combine diced potatoes with enough water to cover...do not add too much water or chowder will be thin! Add chopped onion and bring to a boil. Add 16 to 20 ounces of corn, and stir. Add bacon bits and stir again. When potatoes are cooked through, add Half & Half and heat thoroughly without scorching! Just before serving, add butter and sprinkle w/ black pepper. (Optionally you can add a pat of butter to the top of each bowl instead of the 1/2 stick to the pot).


After cooking, I transfer this chowder to my crock pot to keep it hot w/out burning the Half & Half so people can get seconds without it going cold. It is truly pretty with the red potato skins, the yellow corn & the brown bacon bits against the creamy background.

the beef bouillion replaces salt, pepper and butter for us. It's really tasty.

I've never had potato chowder. I'll have to give that a try.

Roasted Red Potatoes With Balsamic Vinegar

Ingredients:

2 pounds small red potatoes, cut into quarters
1/4 cup balsamic vinegar
2 tablespoons oil
6 garlic cloves, well minced
1 tablespoon finely chopped green onion
1 teaspoon dried rosemary (crush it after measuring)
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Directions:

Put oil in a skillet over medium high heat. Add potatoes, garlic & onion & stir well. Add thyme, rosemary, nutmeg, pepper & salt. Stir again & cook until the potatoes are hot.

Transfer the potato mixture to a 9 x 13 baking dish you've sprayed w/ cooking spray.

Bake at 400 degrees for 30 minutes until potatoes are golden and nearly tender.

Add the vinegar and stir well. Return to oven and bake an additional 5 to 10 minutes until potatoes are tender.

Serves 6

Great thread...here red potatoes bare twice as much as any other variety..strange but true.

I prefer red potatoes.
Klondkie if I can get them.

We had boiled red potatoes with a boullion cube tonight. Yummy.