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.
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
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.
arlic over low/medium heat for 3 or 4 minutes.
nd slice shallots.
Mix potatoes, onion, garlic, shallots, dried basil
br>Roast the red and poblano peppers whole
For Roasted Red Peppers: Cut the red peppers in half, remove the
Cook the potatoes in boiling salted water until
ot brown.
Cut the roasted red peppers into large chunks and
To make the roasted red pepper pesto (this is optional
nd ginger for about 2 minutes.
Chop 2 sweet potatoes into
b>roasted red pepper, bring to boil, reduce heat to low.
Simmer for
Place the red potatoes in a microwaveable bowl, add
nameled cast iron dish). Place potatoes into the baking dish and
230 degrees C).
Combine red wine vinegar and brown sugar
o 400 degrees.
Slice red potatoes so they are about an
Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Wash potatoes well in lots of cold water.
Cut in half or, if potatoes are larger than egg size, in quarters.
Let potatoes soak in cold water for 15 to 30 minutes.
Drain potatoes and put them in glass baking dish.
Drizzle olive oil over the potatoes.
Distribute parsley over potatoes.
Bake at 325 degrees for 1 1/2 hours.
Scrape potatoes from bottom of dish and turn about every 20 minutes.
Season with salt and pepper.
il on baking sheet, quarter potatoes and roll around on sheet