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.
Preheat oven to 450\u00b0.
In a 15 1/2\" x
roiler and set the oven rack about 6 inches from
tock pot drizzle olive oil in bottom of pan and put
Place the red potatoes in a microwaveable bowl, add enough
Pre-heat oven to 400 degrees.
Slice red potatoes so they are about
rill.
Dice up the red potatoes and place on heavy duty
Preheat oven to 425\u00b0F.
Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer, and season with salt and pepper.
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes).
Place the red potatoes in a large saucepan and cover
nameled cast iron dish). Place potatoes into the baking dish and
Wash veggies.
Half, then quarter potatoes and snap ends off beans.
Combine potatoes 1tsp garlic, 1tsp rosemary and 1/2 tbsp olive oil in bowl. Toss to coat, mixing well.
Combine green beans and remainder of ingredients in a separate bowl. Toss to coat, mixing well.
Steam potatoes in electric steamer for 30 minutes.
When potatoes have 10 minutes left, add green beans, carefully mixing (so as not to break the potatoes).
Pierce a potato with a fork to test for doneness.
Chop red potatoes into bit sized pieces, place in a saucepan filled with cold
DIRECTIONS.
Preheat oven to 400\u00b0F Coat
Arrange pork in two oven-proof 9x13 dishes. Add red potatoes in between the ribs. Salt and pepper all to taste.
Mix the rest of the ingredients and spoon over the meat/potatoes.
Cover with foil or plastic wrap and marinate in the refrigerator for 2 hours. Flip meat, salt and pepper lightly, recover and marinate for 2 more hours.
Preheat oven to 425 degrees. Remove cover from pans and cook for 40-45 minutes or until 165 degrees internal temperature is reached. Potatoes will be tender.
Cook potatoes in boiling water, about 25 minutes or until tender.
Cut zucchini into 1/4 inch slices.
In skillet, heat 2 Tbs. butter.
Add zucchini and cook, turning occasionally, about 3 minutes.
Cut potatoes into chunks and add to zucchini.
In small saucepan or microwave, melt remaining 2 Tbs. butter.
Add tarragon, chives, salt and pepper.
Pour over vegetables and toss gently.
Preheat oven to 425 degrees F (220 degrees C).
In a large
Boil potatoes in lightly salted water for 5-
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.
Saute potatoes and salt in butter in a large skillet for 10 minutes, turning occasionally with a spatula.
Place remaining ingredients except wine in the container of an electric blender; process until smooth.
Pour mixture from the blender over the potatoes in skillet; cover and cook over medium-low heat for 5 minutes, stirring occasionally. Stir in wine, and cook an additional 5 minutes, or until potatoes are tender.
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.