ater.
Clean and cut red potatoes into 1/2 inch to
o 400 degrees.
Slice red potatoes so they are about an
Season pork chops to taste
Cut up red potatoes and season
Slice four garlic cloves in halves
Slice peppers up into to median size spears
In a roast place pork chops at bottom
Lay the potatoes on top
then add the garlic and peppers atop
pour the water/chkn broth in a corner of the roast! DO NOT POUR OVER CHOPS!
Bake at 400 degree's for 1 1/2 - 2 hours, or until done!
Steamed Brocolli makes this dish taste wonderful!
Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
Sprinkle with the seasoning, and stir well.
Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.
See above.
See above.
Cut veggies small enough to place in foil with the potatoes.
Do not place in blender.
Cut up potatoes into small pieces.
Coat potatoes with olive oil lightly.
Sprinkle Italian dressing and mix well.
Bake at 350\u00b0 for 1 hour.
Mix potatoes, soup and salad dressing mix in a large bowl.
Add olive oil until potatoes are lightly coated.
Transfer mixture to a large casserole dish.
Bake 350 for 1 hour to 1 1/2 hours, or until done.
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.
Place the red potatoes in a microwaveable bowl, add
rill.
Dice up the red potatoes and place on heavy duty
he mean time. Cut your red potatoes in to bite size pieces
Preheat oven to 375 degrees.
To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
Place on a baking sheet.
Cook potatoes until largest potatoes are soft, about 25-30 minutes.
While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
Add the roasted potatoes to bowl and smash potatoes to a coarse mash.
Boil or cook in microwave, small red potatoes.
Skewer red potatoes, cut in half, and white onion pieces.
Cook on barbecue or Jennaire or Farberware.
Toss in dressing.
Enjoy.
ined pan. Place carrots and red potatoes in a layer around chicken
arge baking dish, toss the red potatoes with 1/2 the olive
Preheat oven to 450 degrees F (230 degrees C).\n Watch Now
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.\n Watch Now
Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.\n Watch Now
Wash and cut up red potatoes.
Add margarine to microwave-safe pan.
Add potatoes with 1/2-inch of water.
Cover with cling wrap and cook minutes on high.
Add margarine and parsley and sprinkle grated Parmesan cheese on top.
Bake at 350\u00b0 for 6 to 7 minutes or until golden brown on top.
Pour beans in a casserole dish.
Scrub red potatoes and quarter.
Add bacon grease or ham bits along with quartered potatoes, mixed into the beans.
Bake, covered, for 1 hour.
Preheat oven to 400F.
If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
Mix all the ingredients in a large bowl.
Toss well to evenly coat the potatoes.
Spread out on a parchment lined sheet pan.
Cook of 35 to 40 min, or until they are fork tender.
Bake, cool, peel, and slice potatoes
Add chopped onion, parsley and egg,mayo, relish and S&P
Stir & refrigerate