Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Red Potatoes, 5 Ways

Fine Cooking Issue 70
Photo: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Red potatoes are perhaps the only vegetable I would be content to cook and eat every night of the week. They’re incredibly versatile, suited to just about any preparation. Their rich, earthy flavor can be satisfying by itself, but it also welcomes an amazing array of flavors. There’s really no limit to what you can do with red potatoes, yet it’s easy to always fall back on the same basic recipes. A few gutsy ingredient choices and maybe a change in how you cut the potatoes are all it takes to enliven your repertoire. I’ve gotten the ball rolling for you with the following five simple and fresh-tasting recipes.

Good for roasting, pan-frying, and smashing

High in moisture and low in starch, red potatoes hold their shape well when cooked. That makes them a good candidate for roasting and skillet cooking. They also absorb liquids well, which is why I sometimes add a dash of vinegar or lemon juice to the potatoes to infuse them with extra flavor notes.

Choose the right size potato for the job. The smallest of the red potatoes, called creamer potatoes, are about the size of golf balls or even smaller. They’re usually sold in small bags and may be labeled as new potatoes.I like these little potatoes, but they can be pricey so I save them for recipes where their size really matters, such as Gratinéed Red Potatoes with Chives or the Roasted Potatoes with Onions & Thyme. Medium and large red potatoes are often of the variety known as Red Bliss. They’re the size of baseballs or tennis balls. I use these larger sizes interchangeably, especially in dishes where the potatoes are sliced, such as in gratins, or broken up, as in smashed potatoes.

No peeling necessary. An advantage that red potatoes have over other varieties is that their skins are thin and tender and don’t require peeling, even in gratins and mashed potato recipes. The skins add color, nutrients, fiber, and much of the potatoes’ earthy flavor. And then there’s the time-saving factor of not having to peel a half dozen or so potatoes. Need I say more?

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks