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Redpotatoes are not only delicious, they’re good for you too! Here are our top red potato recipes for the best ways to eat them.
All hail the potato! Potatoes are super versatile ingredients that have gotten a bad rap for only being served fried. But are potatoes good for you? Turns out they are! Potatoes are an excellent source of vitamin C, a good source of potassium (more than a banana!), and a good source of vitamin B6. They’re also fat free and cholesterol free, and a good source of fiber with the skin. So what are you waiting for? Let’s get eating with some red potato recipes! In all of the recipes below, we’ve kept the red skin on for maximum nutrients. And you won’t believe some of the ways you can eat potatoes (like vegetarian meatballs).
These Parmesan potatoes are truly extraordinary. There’s the crunchy exterior, oven roasted to perfection. Of course the interior is velvety and tender. And you know how Parmesan cheese gets all crunchy and savory when you heat it up? Yeah, those little crunchy bits are all over these potatoes, making them all the more irresistible. These babies work as a side dish for just about anything, from salmon to a veggie burger to a Swiss melt.
Here’s a classic red potato recipe that also has a unique twist! Fresh rosemary pairs perfectly with redpotatoes. The twist in this recipe is the lemon. Instead of squeezing on the juice prior to roasting, the lemon is thinly sliced and roasted along with the potatoes. This brings out a much more intense lemon flavor and it’s so, so delicious. You can even eat the roasted lemon, if you’re brave!
Next up in our red potato recipes: smashed potatoes! A beautiful way to serve redpotatoes, first you boil them, then you smash them and bake them until they’re crisp! Here the crunchy, salty roasted smashed potatoes are paired with the fruity, nuanced sweet drizzle of balsamic reduction. Not only are the smashed redpotatoes visually stunning, they’re seriously tasty. We could not stop eating these! I imagine them on the table for a Sunday night dinner with friends, a fancy brunch or dinner party, or to accompany a summer meal on the grill. Or, you could try it with baby potatoes as an elegant appetizer.
This French red potato salad is incredibly tasty: the sum of its parts equal something much greater than the whole. The redpotatoes are salty, tangy, and moist, mixed with just the right amount of salty capers and savory minced shallot. It’s one of those salad recipes where you can’t help but sneak bites while you’re making it: it’s just that good! This one is an adaptation of Julia Child’s classic French potato salad recipe.
Next up in our red potato recipes, a straightforward take: mashed redpotatoes! Instead of watering the potatoes down to a lifeless puree, this mashed redpotatoes recipe is flavored to perfection! The potato skins are kept on to add nutrients and texture. It also means you don’t need to waste time peeling them!
These potatoes are flavored with a hefty amount of garlic, which makes for an incredible savory pop, and some Parmesan for an added sharp flavor. Instead of the traditional massive amount of cream and butter in mashed potatoes, for these mashed redpotatoes we’ve used a moderate amount of milk and butter. All of it adds up to big, big flavor and lots of added nutrients.
Here’s a recipe you’d never know is one of our red potato recipes: meatballs! Vegan meatballs, to be exact. The ingredients for the vegan meatballs are simple: just oats, redpotatoes, cashews, garlic and spices! They’re best when pan fried in a bit of oil, but we’ve added a baked option below as well. High-quality marinara sauce is key here: it brings in the flavorful, savory component even more. And the vegan Parmesan — well, we’re new converts! It’s got the texture of shaker can Parmesan cheese, but it’s fully-plant-based and super savory.
One of our favorite red potato recipes is this delicious potato corn chowder. This healthy potato corn chowder was inspired by a $1 bag of end-of-season corn from the farmer’s market. We wanted to create our own vegetarian potato corn chowder recipe that was healthy, full of vegetables, and filling. White beans blend in with the other vegetables, at the same time adding some plant based protein and making the soup more filling. It’s a fantastic potato corn chowder that’s bursting with flavor and not too heavy.
What’s a list of red potato recipes without a good breakfast hash? It’s fairly common that Alex and I will do “brinner”: that is, breakfast for dinner! And this eggs and potatoes recipe is exactly what we crave: sweet potatoes and redpotatoes that are roasted until crisp, then topped with an ooey gooey egg yolk. The yellow yolk spills out of the white, creating a sort of sauce for the entire dish. It’s so, so good: and of course it’s perfect for brunch too!
Redpotatoes are the perfect side dish, and why not accessorize them with salmon? Salmon en papillote is a fancy French way of saying “salmon in paper.” The fish is cooked in a parchment paper packet for just under 10 minutes until it’s moist and delicious. We’ve added lemon, thyme, and rosemary for flavor, and cooked it with thinly sliced carrots. Some added roasted redpotatoes make it a meal. It’s fairly easy to put together, but so elegant it will seem like it took hours in the kitchen.
In our red potato recipes, salads feature prominently. This salad isn’t the typical potato salad! It’s a mix of roasted potatoes served over greens instead of with mayo. It can be either a main or a side salad featuring roasted redpotatoes, sweet potatoes, hard-boiled eggs and greens with our very favorite honey mustard dressing. And it’s so, so delicious!
And now for a more traditional potato salad in our red potato recipes! This one is an herby red potato salad with a creamy Greek yogurt sauce, mixed with fresh dill and rosemary. It’s also filled with fresh green snap peas! The salad is simple, delicious, and still incredibly tasty after several days in the refrigerator. It’s a great way to use any fresh herbs you have on hand.
Redpotatoes in pasta? Yes, and it’s very tasty too. Pasta and potatoes may sound like an unusual combination, but it’s actually a traditional way of serving pesto in northern Italy. In Genoa, pesto’s birthplace, Italians boil green beans, potatoes, and pasta (sometimes all in the same pot) and serve it with a pesto sauce. While it’s usually eaten with long noodles like linguine or fettuccine, we decided to mix it up with some cavatappi instead. It was incredibly tasty and one of our favorite red potato recipes to date.
This could be one of the most perfect red potato recipes: the beautiful combination of boiled redpotatoes, crunchy bright green beans, and fresh dill. They’re dressed with a combination of sherry vinegar, olive oil, and shallot, which mesh together into an understated but delicious meld. Feel free to adjust to your taste as necessary, or try other types of oil, vinegar, cheese, or herbs. And for a more substantial vegetarian meal, you also could add chickpeas, beans, or a hard-boiled egg.
Here’s a lovely idea for redpotatoes: combining them with lots of roasted veggies and quinoa! The basic idea is to roasted vegetables in your oven with some herbs and seasonings, and then combine them with a grain. We also added chickpeas to make it a more complete meal. Our recipe uses a combination of butternut squash, fingerling potatoes, red onions, and cauliflower, as well as fresh rosemary from our garden. However, the idea has great potential for creativity, so use whatever vegetables are seasonal or your favorites!
Is one more roasted recipe in our red potato recipes okay? Because these roasted baby potatoes are absolutely worth it! The crispy roasted baby potatoes are delightful with a bit of homemade chive oil and sour cream (or substitute creme fraiche or Greek yogurt, if you’d like). As a vegan variation, serve with cashew cream. The chive oil is electric green and takes just a few minutes to put together.
Looking for more recipes with potatoes?
Outside of these red potato recipes, here are a few more recipes with potatoes we love:
Chopped flat-leaf parsley, as a garnish (optional)
Preheat the oven to 425 degrees Fahrenheit.
Cut the potatoes into wedges (see the video below!). Place all ingredients into a bowl and mix until fully coated.
Line a baking sheet with parchment paper. Place the wedges onto the sheet in a single layer, using your fingers to place some of the Parmesan cheese that falls off onto the top of the wedges (it doesn’t have to be perfect, just take a minute or so to do this).
Bake the potatoes for 18 minutes. Remove the baking sheet from the oven and flip the potatoes.
Reverse the baking sheet in the oven, and bake another 10 minutes until browned and crispy. Enjoy immediately!
Keywords:Red potato recipes, red potato wedges, potato wedges
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.