Cooking Small Colored Potatoes Food
ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
RAINBOW POTATO ROAST
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
- Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
- Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams
SMASHED TRI-COLOR POTATOES
Provided by Guy Fieri
Categories side-dish
Time 1h25m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.
- Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture.
- Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.
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TYPES OF POTATOES: VARIETIES, USES, COOKING SUGGESTIONS, …
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- Russet Potato. Russet potatoes are highly recognizable for their ruddy, dark brown skin and large size. Reach for this potato when you want to make baked potatoes.
- New Potatoes. New potatoes aren't actually a potato variety. These small potatoes are the young, early harvested potatoes of several varieties. They're collected shortly after the potato plant has flowered, and they have thin, delicate skin with creamy flesh.
- Yukon Gold Potatoes. The Yukon Gold potato is one of the most popular potato varieties because it falls into the all-purpose category. Yukon Golds have thin gold skin that doesn't need to be peeled before mashing, and their creamy flesh has a sweet, buttery flavor.
- Kennebec Potatoes. Many chefs consider the Kennebec potato to be the best frying potato. They feel so strongly about it that it's common to see the Kennebec name called out on their menu.
- All Blue Potato. Blue potatoes like the All Blue variety have dark purple skin and purple flesh that comes from a high concentration of the antioxidant, anthocyanin.
- Adirondack Blue Potato. The Adirondack Blue potato is a purple variety that features brightly colored skin and flesh that keeps its violet hue after cooking.
- Red Bliss Potatoes. The Red Bliss potato is a waxy potato, which means it has a high moisture content and keeps its shape while cooking. Normally this type of potato isn't the best choice for mashing, but Red Bliss potatoes have a tradition of being used as a mashing potato despite their texture.
- German Butterball Potato. The German Butterball variety is a yellow potato with a medium round shape. You can differentiate a German Butterball from other yellow varieties like Yukon Gold by the texture of its skin.
- Red Thumb Potatoes. The Red Thumb potato is a fingerling potato with red skin and creamy pink flesh. Fingerlings, just as the name implies, have a finger-like shape that's long and tubular.
- Russian Banana Potatoes. The Russian Banana potato is a fingerling potato that gets its name from its yellow flesh and curved, crescent-like shape. Like other fingerlings, this waxy potato doesn't need to be peeled and can be roasted whole or boiled for potato salads.
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