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.
nions and broth.
Microwave for about 2-3 minutes.
hicken to brown other side for a few minutes more.
Scrub and boil small red potatoes.
Drain.
Cool and cut potatoes into quarters.
Add chopped red peppers and chopped red onion (depending on the amount).
I use at least 1 cup red peppers and about 1/4 cup red onion).
Add Marie's creamy garlic or ranch dressing.
Serve.
Take small red potatoes (new potatoes) and half them.
Boil in salted water until tender.
Take green onions and saute them in butter until tender.
Take Velveeta cheese and melt it into the butter and green onions.
Take the potatoes and drain them and pour the cheese mixture on top of them and serve warm.
Delicious!!!
Cut small slits in the tenderloin; place
Boil potatoes with skins until fork tender.
Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
Squeeze the roasted garlic out of the skin into the smashed potato.
Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
*NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
Peel a strip from around each potato.
Place potatoes in an ungreased 3 quart baking baking dish.
In bowl, combine the oil, butter and seasonings; drizzle over potatoes.
Bake, uncovered, at 350 degrees for 50-55 minutes or until tender, stirring every 15 minutes.
o 400 degrees.
Slice red potatoes so they are about an
Carve potatoes into mushroom shapes, using a small pairing knife, by making a
rill.
Dice up the red potatoes and place on heavy duty
Place the red potatoes in a microwaveable bowl, add
In a small bowl, mix garlic and beef
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.
Boil potatoes 10 minutes, or until tender; drain well.
Place potatoes in a bowl, add remaining ingredients, and coarsely mash to\"muddle\" or bruise, the herbs to release their flavors, Serve.
he lemon slices. Add the potatoes to the same olive-oil
Place potatoes in a slow cooker/crockpot.
In a small mixing bowl, beat cream cheese, soup and salad dressing mix.
Stir into potatoes.
Cover and cook on low for 8 hours or until potatoes are tender.
Cook on medium or high to finish sooner.
Preheat oven to 350 degrees.
Mix dressing, bacon, and cheese in bowl. Add potatoes and toss.
Spoon into greased 13x9 inch baking dish and cover with foil.
Bake 40 minutes. Remove foil and bake additional 15 minutes. Sprinkle with parsley.
Boil potatoes until tender but not too soft. (I cook mine in the microwave.).
In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour.
Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.
o 2 1/2 hours for medium rare to medium. remove