Types: Red Potatoes. Recipes needed.
Subject: Red Potatoes. Recipes needed.
Newsgroups: rec.food.cooking
From: ashe at asheman.com (Ashemanfan)
Date: Wed, 10 Sep 1997 23:48:00 GMT
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My mother on her last visit gave me a bag of red potatoes out of the blue. Does anyone have any recipes for red potatoes? I don't want them to go to waste.
Ashe
From: Doris Dunn (djdunn at rogers.wave.ca)
Date: Wed, 10 Sep 1997 18:13:32 -0700
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The nice thing about red potatoes is that they keep there form after they have been boiled. They are a bit tougher than russets. I chose them when making potatoe salad or when I am boiling potatoes that I later want to fry.
(dinner tonight - boiled red potatoes that are then sliced, a large chopped onion and sliced smoky sausage all fried lightly brown in a bit of margarine and then some scrambled egg poured over. Put a lid on to help the egg set. My mom calles this a Farmers Breakfast. Served with tomatoe salad.)
The red potatoes are also good for potatoe dumplings. I'll pull out my file. All right the first one doesnt have potatoes but here it is anyway.
Doris
Bohemian Knoedel (Flour Knoedel)
500 g flour
3 t. baking powder
1 t. salt
3 eggs
1/4 l. milk
3 l. water
2 t. salt
Mix the flour, baking powder, and salt in a mixing bowl and make a well. Beat together the eggs and milk and pour into well. With a wooden spoon and later your hand make into a soft dough (this could also be done with a dough hook in a bread making machine). Cut three crusty rolls into small cubes and mix into the dough. Let stand for 1 hr. Cut the dough in half and make each piece into a thick rolls. Place these into gently boiling water and let boil for 20 min. stirring occasionally so that the rolls do not stick to the bottom. Serve sliced alongside roast, stew, ragout or fricassee along with gravy and vegetables.
Dumpling from cooked potatoes
1 kg red potatoes
80 - 150 g flour (depending on how well the potatoes bind)
2 eggs
1/2 t. salt
pinch of ground nutmeg (optional)
3 l. water
1 t. salt
1 crusty roll
1 T. butter
Wash then boil the potatoes in salty water until they are tender. Hold the potato with a fork, peel and press through a food mill or ricer. Spread out on your working surface and sprinkle at least 2/3 of the flour over them. Beat the eggs with the salt and nutmeg and pour over everything. Press everything together and work into a soft dough. Scrape the working surface often and work in more flour to form a dough that is not too moist. You have to work fast or the dough gets too sticky. With well floured hand form the dough into a roll about 7 cm. thick. Now bring the water and salt to a boil. Cut the crusty roll into crouton size cubes and fry them in the butter until golden. Cut the dough into 2 cm. slices and with floured hands form into dumplings, pressing several croutons into each. Place the dumplings into the boiling water, sliding them of a slotted spoon. Let the water come to a boil again then turn the heat down to a low simmer. Simmer in an open pot for about 20 min. stirring occasionally to prevent them from sticking to the bottom. The dumplings are done when they float to the surface. The dumplings should be shiny on the outside and tender and loose and flaky on the inside. Remove from water with a slotted spoon. My cookbook advises you to put only one dumpling in at first and to let it cook for a few minutes. If it hold its form and volume you can cook them all. If the dumpling disintegrates re-knead the rest with more flour.
Zwetshgenknoedel (Plum dumplings)
Use recipe above but omit the croutons. Wash and pit 10 Italian prune plums. Fill each plum with a sugar cube. Now wrap the dumpling dough around each plum sealing the plum in well. Process as above. While the dumplings are drip drying - heat 2 T. butter in a small frying ban and fry 4 T. breadcrumbs until they are golden brown. Then roll the Knoedel in these.
A variation is to use apricots.
Kartoffel Klosse
6 med potatoes (~2lbs)
Boil, coolslightly and rice or grate onto a tray to dry a bit. Put the riced potatoes in a large bowl, add 2 eggs, 1 tsp salt, 1/2 c flour, 1/2 c dried bread crumbs. Mix well and shape into small balls (flour your hands). Bring water to a boil with 1/2 tsp salt, drop in balls, they will sink to the bottom - when they rise to the top allow to cook another minute (this will take ~10min total), remove with a slotted spoon. They can be sprinkled with browned bread crumbs. (The balls should be ~1.5in in diameter if I remember correctly, I don't know how many it makes)
Knoedel out of raw potatoes
350 g. cold cooked potatoes mashed with a fork
1 1/2 kg. raw potatoes
1/4 l. milk
1 t. salt
2 T. corn starch (potato or tapioca will do as well)
1 crusty roll
1 T. butter
3 l. water
1 t. salt
Cut the crusty roll into crouton size cubes and fry in the butter until golden brown. Wash the potatoes and grate them (I use my foodprocessor). Press out as much moisture as you can reserving the moisture to settle out the starch. Heat the milk in one pot and start heating the water and salt in another. Put the cold mashed potatoes into a mixing bowl. Pour off the potato liquid and add the starch and corn starch, salt and the grated potatoes. Pour the hot milk over everything and then form into a dough. With wet hands form into 12 dumplings pressing a few croutons into each. Gently slide the dumplings into the boiling water from a slotted spoon. Return the water to a boil then lower the heat to a simmer. Simmer in an open pot for about 30 minutes stirring gently a few times to prevent the dumplings from sticking to the pot. The dumplings will rise to the surface when they are done. Remove the dumplings with a slotted spoon. If you invert a small shallow plate in the bowl that you are serving the dumplings in the excess water from the dumplings will collect under this plate. The dumplings should be shiny on the outside and loose on the inside.
From: Debra (dfritz at rocketmail.com)
Date: Thu, 11 Sep 1997 01:39:31 GMT
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Wash, cut into quarters ( if they're small) don't peel, boil till tender, drain, cool, mix with sour cream, chopped fresh dill and salt & pepper to taste..Chill for at least 3 hours....
Cook as above..drain and return to the pot...add some butter, parmesean cheese, garlic, salt & pepper..serve hot as a side dish..
I have also added chopped oregano or rosemary or fresh basil when serving with meat or chicken...and lemon basil when serving with fish.. Quick, easy and yummy.
From: Cynthia J. Fazzini (cfazzini at erols.com)
Date: Wed, 10 Sep 1997 20:51:09 -0700
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They are yummy boiled and smashed (not mashed) with lots of butter and fresh chives!
From: Chena at webtv.net (Jean Hardman)
Date: Wed, 10 Sep 1997 20:11:08 -0700
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My favorite way of serving red potatoes is in Armenian Lime Marinated New Potato Salad ..(there's a mouthful!)
3 lbs new potatoes
1 cup chopped parsley
1 cup chopped green onion
1/2 cup lime juice
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
Cook the potatoes in boiling salted water. Combine lime juice, salt, pepper and olive oil in a large bowl. When the potatoes are cooked, quarter and combine with the lime mixture. Cool to room temperature and add parsley and onion. Pretty, simple and so good!
From: Brewer (brewer at cybertime.net)
Date: 10 Sep 97 22:33:19 -0800
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If you plan on bbqing split them open put a dab of butter in the center wrap em in foil and cook them on the coals. I also use them when I'm making corned beef. About 45 minutes before the corned beef is done I put halved red potatoes in the pot ( my family hates cooked cabbage).
From: SNRCRAN at UMSLVMA.UMSL.EDU (Renee)
Date: Thu, 11 Sep 97 15:23:10 CDT
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Parboil potatoes for ~5 min, do not remove skins. Slice in 1/2 and place in baking dish (cut side up). Drizzle with olive oil and dot with butter. Sprinkle with rosemary (fresh or dried) & paprika. Bake in moderate oven until potatoes are tender.
From: drakwld5 (wandapease at bigfoot.com)
Date: 13 Sep 1997 04:19:28 GMT
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From recent Kitchen Garden:
Coat bottom of baking dish with a little olive oil, layer with fresh sage leaves, sprinkle with 1 tsp salt. Cut the red potatoes in half and put cut down on the sage leaves. I brush with a little more olive oil, and because I am a salt fanatic sprinkle on a little more salt. Bake at 425 for 20 minutes. Eat. The sage leaves taste like save potatoe chips. Both are yummy!
Wanda
From: K. Marr (k.marr at sentix.com)
Date: Mon, 15 Sep 1997 11:53:12 -0700
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Mmmmm. . . just about anything you'd use other kinds of potatoes for, only leave the skins on! Here are a few favorites around our house. (Note: Where it says quarter, I'm assuming baby reds. If yours are bigger, eighth them!)
Red Mashed Potatoes
Quarter, leaving the skins on, and boil about 20 minutes, then mash with a small pat of butter. Mix in a little milk, a half clove of garlic (minced) and some chicken broth. Salt and pepper to taste. Yum!
Roasty Potatoes.
Wash and quarter the potatoes, leaving the skins on, and place on a greased jelly roll pan. Drizzle with olive oil. Sprinkle with dried basil, garlic and onion powder, and seasoned salt. Bake in a 350 degree oven for about 50 minutes, turning potatoes occasionally with a spatula. About halfway through, turn potatoes and recoat with more oil and spices.
Spudikopita
Quarter about 1-1/2 pounds of potatoes and boil for about 20 minutes. Meanwhile, chop and sautee one small yellow onion. Cook one 10-oz package of frozen spinach according to package directions. Drain potatoes. Add spinach, onion, 1/2 teas. oregano, 1 clove garlic minced, and 4 oz of crumbled feta cheese to potatoes. Mix together and serve.
From: Cyndi Peters (clpeters at ix.netcom.com)
Date: Mon, 15 Sep 1997 16:26:57 -0400
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I love potato salad made with reds with the skin on! Oh! and homefries too!
From: Donna Landrum (landrum at netpathway.com)
Date: Wed, 17 Sep 1997 01:54:29 -0500
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I like to quarter them and boil them in Crawfish or Crab boil. Dip them out and pour melted butter over them. MMmmmm!
PS. The longer you let them sit in the seasoned water the hotter they get.