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megs4413
06-21-2006, 04:56 PM
I'm looking for a good recipe to use with red new potatoes. I don't really want to fry them up and make them unhealthy but I do want to use them! Any ideas? Is there a "light" way to fry them?

cmorgen
06-21-2006, 10:14 PM
What about roasting them? Cut them into chunks, toss them with olive oil, garlic, salt, pepper and if you like an herb (rosemary or thyme are my favorites) spread out on a baking sheet and bake at 425 for about 20 minutes or until brown,

bostonsmama
06-22-2006, 08:06 PM
I was going to suggest what cmorgen said, but I'll offer another suggestion. I actually made mashed potatoes out of these the other day (in a pinch). I cubed them, boiled them in a cast iron skillet w/ heavy salted water, then mashed them w/ a hand mixer very quickly w/ skim milk and Smart Balance light margarine (NO trans fat/hydrogenated oils), salt & pepper. They were really good.

Also, country home fries are nice. Quarter 2.5 lbs small red potatoes, microwave covered in a bowl for about 8 min. Turn out onto cast iron or large skillet, add a little canola oil (healthiest of the veggie oils), and some pieces of cooked ham (we usually use slices of spiral cut ham) and lots of sliced vidallia onions. Saute until potatoes get a coating and start to brown. When potatoes mash w/ a fork, they're done. Add salt and pepper to taste. (As a note: My family microwaves in the beginning to cut down on overall cooking time, which also cuts down on how much oil has to get used).

Both of these recipes are decently healthy, all things considered, since there's no bacon or hydrogenated oils and limited amounts of fat.

Larissa

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MelissaTC
06-22-2006, 09:34 PM
Another vote to roast them. Cut them into chunks, slice some peppers and mix together. Add some chopped garlic, salt and mist with olive oil. As an added bonus, sprinkle with hot red pepper flakes and bake on 350 for about 25 minutes or so (until the potatoes are soft). This is a huge hit in my house. The original recipe was from Rachel Ray's 30 minute meals.

DebbieJ
06-23-2006, 11:02 AM
These are super yummy!

Roasted Potato Bites

This unique appetizer takes the comfort of a baked potato with “the works� and spins it in a fresh, appealing way.

Prep time: 20 minutes Bake time: 30-32 minutes

12 “B� size red potatoes (about 2 inches in diameter), unpeeled
1 tablespoon olive or vegetable oil
2 garlic cloves
½ teaspoon salt
¼ teaspoon ground black pepper
4 ounces chive and onion cream cheese spread
3 tablespoons sour cream
Optional toppings such as grated cheddar cheese bacon bits and snipped fresh chives

1. Preheat oven to 425ºF. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Cook’s Corer. In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat.
2. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.
3. In Small Batter Bowl, combine cream cheese spread and sour cream; whisk until smooth using Stainless Whisk. Attach desired tip to Easy Accent Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Yield: 24 appetizers

Cook’s Tips:
“B� sized potatoes are new red potatoes that measure about 2 inches in diameter. They are often found in bags by the other potatoes in most grocery stores.


~ deb
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Jen841
06-23-2006, 11:15 AM
You can buy these in some stores, or make them yourself. Boil them in VERY salty water. Very tasty! A family favorite.

psophia17
06-23-2006, 01:48 PM
This isn't really healthy, but it's delicious...

Melt 1/2 stick of butter in a heavy pan, add a bunch of baby potatoes (2lbs?) and several (at least 6) peeled cloves of garlic, and put the lid on the pan. Set it over med-low heat (or slightly lower, depending on your burner), and leave them alone (I usually stir after 15 or so minutes). They take at least 20 minutes, but I don't know exactly how long. When you can pierce a large potato with a sharp knife, they're done.

daisymommy
06-26-2006, 03:21 PM
Cut potatoes in half. Boil till tender. Add a couple pats of butter/margarine to the pot along with some parsley (fresh or dried). Replace pot lid to melt butter for about 5 minutes. Toss potatoes gently. Sprinkle wit salt and pepper to taste.

Or

Smashed Potatoes:
Boil until tender. Add butter, sour cream, chives, bacon if you have it, salt and pepper. Then "smash" with potato masher until they are chunky mashed potatoes.

mudder17
07-04-2006, 11:11 AM
Okay, this requires zucchini and onions, but it's pretty easy and very tasty and quite healthy. I've used both Russet Potatoes or Red Potatoes and I usually add chunks of both potatoes and zucchini for added texture and flavor. I've left the skins on (more nutritive) or shaved them off depending on whether I get the organic potatoes. Same with the zucchini. After you've done this once you get an idea of how much extra zucchini or potato you want to add. One bit of wisdom--before you blend the soup, let it cool quite a bit or you'll end up with an explosion (please don't ask me how I know this!). But this is a super yummy, light soup and DH (who is not a soup fan) actually likes it during the summer (you don't have to eat it piping hot).

http://www.epicurious.com/recipes/recipe_views/views/252

ETA: This last time I had some onions with the greens from my co-op, so I just used a combo of the onion bulb and the greens and it worked just fine. The soup turned out a bit more green, but that's okay. It was also partially because I left the skin on the zucchini. My favorite part of this recipe is that it's quite flexible in terms of amounts.

Eileen

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