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There are more than 5,000 varieties of potatoes in the world. In the United States, the most common variety includes the red potato.
Round, red potatoes belong to the red family of potatoes and include the Red Lasoda and Red Pontiac varieties. Red potatoes have smooth, thin skins and white insides. This type of potato is firm and most easily used in casseroles, soups, salads or boiled, steamed and roasted.
Red potatoes make a delicious addition to many recipes. These thin skinned vegetables are often easier to peel than white potatoes, and make an attractive, colorful dish. Red potatoes can easily be spiced up with any dried herb or sauteed in your favorite oils and dressings.
TIPS, TRICKS AND FACTS
TRY using red potatoes in your favorite potato salad recipes. Due to their thin skins, they don't need to be peeled, which means you'll save time.
RED potatoes are high in fiber if eaten with skins on. Because the skins are so thin, it's always best to try and leave them on when preparing, cooking and handling.
UNLIKE other potatoes, reds can be easily cooked in many ways. Red potatoes are especially delicious when cooked with moist heat, including the microwave.
JUST because you have red potatoes, don't mean they're of the "new" variety. This is a common misconception. New potatoes are defined as prematurely harvested tubers.
TO COOK red potatoes in the microwave, use 1/2 cup of water per pound of potatoes and cook on high 6-8 minutes per pound. When soft, top with butter and your favorite herb or spice.
Potatoes are naturally high in vitamin C, potassium and fiber.
Red potatoes can be easily grilled or roasted. They're especially delicious with olive oil and nuts.
GRILLED AND HERBED POTATOES
12 Medium sized red potatoes
1/4c Olive oil
2t Dried dill
2t Thyme
Salt and pepper to taste
Pre-heat grill or broiler. Cut potatoes into 1/8 inch rounds. In a large bowl, add oil, dill, thyme, and salt and pepper. Add potatoes and toss to coat. Grill potatoes in batches over moderate heat, turning often. Potatoes should be thoroughly cooked after 10 minutes, or when golden brown. When cooked, transfer potatoes to a baking dish. Arrange potatoes in bottom of pan, overlapping them until pan is full. Cook at 450 degrees, turning occassionally. Cooking time: 15 minutes.
SAUCY SEASONED ROASTED REDS
2lbs. Small red potatoes, washed.
1-1/2t Olive oil
1/2t Italian salad dressing
3T Parmesan cheese
Preheat oven to 375 degrees. Cut potatoes into slices and place in bowl. Drizzle olive oil over potatoes and toss to coat. Spray a roasting pan with vegetable oil spray. Place potatoes into pan and sprinkles with seasonings and cheese. Bake 55 minutes or until golden brown.
SMASHED REDS
2lbs. Red potatoes, cut into 1-inch chunks
3 Cloves garlic
1/4c Olive oil
3/4t Salt
1/4t Pepper
In a medium sized saucepan, add potatoes, garlic and enough water to cover. Bring to a boil. Reduce heat, cover and cook 15-20 minutes. Reserve 1/2c of cooking water. Drain potatoes and garlic. Return potatoes and garlic to pan. Over medium heat, shake pan and potatoes until they become dry. Remove from heat and mash potatoes coarsely. Add olive oil, salt and pepper. Slowly stir in enough cooking water to make potatoes fluffy.
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