Buttery Red Potatoes Food

BUTTERY BAKED RED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter in large skillet.
• Chop onion, and add to melted butter; saute until caramelized (There may still be butter pooled at the bottom of the pan- that's okay!).
• Meanwhile, chop potatoes into thirds; cook in boiling water until just tender.
• Drain cooked potatoes and place in greased 13x9 casserole.
• Top evenly with caramelized onions and butter.
• Sprinkle with kosher salt and fresh ground black pepper to taste.
• Bake at 350 for 15-20 minutes.

BOILED POTATOES WITH BUTTER

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
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BUTTERY RED POTATOES

Steps:

• Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
• Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
• Drain in colander.
• Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
• Then sprinkle chives on top of potatoes to taste and for a little more color.
• *Add salt and pepper to taste.
• *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.

BUTTERY HERBED POTATOES

Steps:

• Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
• Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.

BUTTERY RED BLISS POTATOES

Steps:

• Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
• Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
• Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
• Drain.
• In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.

HONEY ROASTED RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
• Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
• Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

BUTTER FRIED POTATOES

Steps:

• Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
• Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
• Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.

BROWNED BUTTER RED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

RED POTATOES WITH BUTTER AND CHIVES

Steps:

• Bring a 2 quart sauce pot half full of water to a boil.
• While water is coming to a boil dice potatoes to 1/4 inch cubes.
• Add cubed potatoes to boiling water and cook on a slow boil until just fork tender (still firm).
• Drain in a colander and return potatoes to pot.
• Add butter cubes and gently stir until butter has melted.
• Stir in minced chives and season to taste with salt and pepper.

LEMON-BUTTER RED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. , In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.

BUTTERY GARLIC POTATOES

Steps:

• Place the potatoes in a 2 quart microwave safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat.
• Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

HONEY-ROASTED RED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
• Spread potatoes in a single layer in the baking pan and top with onion. Stir together melted butter, honey, dry mustard, salt, black pepper in a bowl. Drizzle mixture over potatoes; toss to coat.
• Roast in the preheated oven, stirring halfway through, until tender, about 35 minutes. Garnish with parsley sprigs.

BELLA'S ROSEMARY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

BUTTERY GARLIC POTATOES

Steps:

• Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.