topic Re: New Potatoes: Need Help in Recipes

New Potatoes: Need Help

sfnative — Thu, 13 Apr 2017 17:38:49 GMT

Husband did the grocery shopping. Ask for 20 "New" potatoes or a bag of them. He came home with humongous New potatoes, the likes of which I've never seen. They're as big as a large orange. Not exactly what I had in mind.

We're having a weird Easter dinner: asked people what they wanted and so the 2 proteins are corned beef and fried chicken legs. Was going to pressure cook the small New potatoes and take it from there, but...

now I would like your help with a recipe I could use with these humongous New potatoes that would be suitable for both corned beef and fried chicken legs.

Got any ideas? I would really appreciate them. Thanks so much!

Re: New Potatoes: Need Help

Mistreatedbycs — Thu, 13 Apr 2017 17:50:02 GMT

Are they russet or Idaho potatoes?

I guess it doesn't matter but the recipe from Taste of Home for

Mashed Potato Casserole is really delicious.

All Recipes has one with cheese and who doesn't love cheese with potatoes.

Both of those would work well with your two proteins.

Re: New Potatoes: Need Help

dex — Thu, 13 Apr 2017 17:45:42 GMT

I love oven roasted potatoes..you could make potato salad or bake them whole and make baked stuffed potatos

Re: New Potatoes: Need Help

momtochloe — Thu, 13 Apr 2017 18:07:18 GMT

@sfnative I've seen a couple of good looking recipes that contain both potatoes and cabbage which I think may tie in nicely with both of your proteins. Here are the links to those recipes:

http://www.food.com/recipe/cabbage-potato-casserole-204441

https://www.thespruce.com/cabbage-and-potato-casserole-2216666

I'm not sure about this final recipe as to be honest I am not exactly sure what a new potato is and this recipe calls for russets:

http://www.seriouseats.com/recipes/2014/02/polish-cabbage-potato-bacon-casserole-recipe.html

Re: New Potatoes: Need Help

novamc1 — Thu, 13 Apr 2017 18:34:34 GMT

To me, "New" means the red-skinned potato (which is not as starchy and mushy as russet), and although I have fixed them many different ways, my husband seemed to like this result the best.

Simply roughly pare off any skin that has any blemish, cut them into smaller-size pieces, boil for a short time until tender, (tested with a fork), and then douse them with butter, salt and an herb, such as dill or tarragon or thyme, or a mix of herbs, and serve. They can be quite good.

The butter and salt are key to this result, as I've found to be true with just about any potato or vegetable.........LOL!!

Re: New Potatoes: Need Help

momtochloe — Thu, 13 Apr 2017 18:40:31 GMT

@novamc1 wrote:
To me, "New" means the red-skinned potato (which is not as starchy and mushy as russet), and although I have fixed them many different ways, my husband seemed to like this result the best.

Simply roughly pare off any skin that has any blemish, cut them into smaller-size pieces, boil for a short time until tender, (tested with a fork), and then douse them with butter, salt and an herb, such as dill or tarragon or thyme, or a mix of herbs, and serve. They can be quite good.

The butter and salt are key to this result, as I've found to be true with just about any potato or vegetable.........LOL!!

Hey @novamc1 it's good to see you! . . . how are things going?

And thanks for the new potatoes explanation. That's what I thought they were but wasn't sure . . . many years ago on a bag of potatoes I bought they had a tag that actually explained the different types of spuds and what they were best used for . . . I so wish I knew where that tag ran off to . . .

Re: New Potatoes: Need Help

Mimi 1883 — Thu, 13 Apr 2017 19:13:13 GMT

What I do is cut them in cubes about the same size and boil them. When done, I add salt, butter, and sprinkle in chopped fresh parsley. I make these a lot.

Re: New Potatoes: Need Help

geezerette — Thu, 13 Apr 2017 20:04:23 GMT

When we refer to "new" potatoes, we mean the first of the new crop--the smallest, first on the plant potatoes. Any variety, but we normally plant reds because they do best where we live. Very tender with a very thin skin. We just pop them in a pan to boil (since they're so tender they're done in a jiffy), slather some real butter and a touch of salt on top. Yum.

A real treat that comes only once a year.

Re: New Potatoes: Need Help

software — Thu, 13 Apr 2017 20:11:42 GMT

They are not as creamy as the small new potatoes. I'd quarter them, put them in the oven with some seasoning.

@sfnative

Re: New Potatoes: Need Help

Desertdi — Thu, 13 Apr 2017 20:50:55 GMT

New potatoes stay firm when cooked..........so I'd make potato salad

Re: New Potatoes: Need Help

sfnative — Thu, 13 Apr 2017 22:46:15 GMT

@Mistreatedbycs wrote:
Are they russet or Idaho potatoes?

I guess it doesn't matter but the recipe from Taste of Home for
Mashed Potato Casserole is really delicious.

All Recipes has one with cheese and who doesn't love cheese with potatoes.

Both of those would work well with your two proteins.

They're "NEW" potatoes - the pink/red ones.

Re: New Potatoes: Need Help

sfnative — Thu, 13 Apr 2017 22:48:12 GMT

@dex wrote:
I love oven roasted potatoes..you could make potato salad or bake them whole and make baked stuffed potatos

@dex

Unfortunately, new potatoes are not bakers.

Re: New Potatoes: Need Help

sfnative — Thu, 13 Apr 2017 22:50:02 GMT

@momtochloe wrote:
@sfnative I've seen a couple of good looking recipes that contain both potatoes and cabbage which I think may tie in nicely with both of your proteins. Here are the links to those recipes:

http://www.food.com/recipe/cabbage-potato-casserole-204441

https://www.thespruce.com/cabbage-and-potato-casserole-2216666

I'm not sure about this final recipe as to be honest I am not exactly sure what a new potato is and this recipe calls for russets:

http://www.seriouseats.com/recipes/2014/02/polish-cabbage-potato-bacon-casserole-recipe.html

@momtochloe

It's been a really busy day and I want to thank you for providing links!

Re: New Potatoes: Need Help

momtochloe — Thu, 13 Apr 2017 22:51:33 GMT

@sfnative wrote:
@momtochloe wrote:
@sfnative I've seen a couple of good looking recipes that contain both potatoes and cabbage which I think may tie in nicely with both of your proteins. Here are the links to those recipes:

http://www.food.com/recipe/cabbage-potato-casserole-204441

https://www.thespruce.com/cabbage-and-potato-casserole-2216666

I'm not sure about this final recipe as to be honest I am not exactly sure what a new potato is and this recipe calls for russets:

http://www.seriouseats.com/recipes/2014/02/polish-cabbage-potato-bacon-casserole-recipe.html

@momtochloe

It's been a really busy day and I want to thank you for providing links!

Oh no worries at all @sfnative and if you are worried about opening a particular link just let me know and I'll post the entire recipe so you can see it . . .

Re: New Potatoes: Need Help

sfnative — Thu, 13 Apr 2017 22:58:49 GMT

@geezerette wrote:
When we refer to "new" potatoes, we mean the first of the new crop--the smallest, first on the plant potatoes. Any variety, but we normally plant reds because they do best where we live. Very tender with a very thin skin. We just pop them in a pan to boil (since they're so tender they're done in a jiffy), slather some real butter and a touch of salt on top. Yum.

A real treat that comes only once a year.

@geezerette

On the west coast, we have a variety of potato that is dark pink, some call it red, and it's called a "New" potato. They are supposed to be small, as in the size of a small apricot. The ones purchased for me are the size of a huge orange, hence my query. These can't be boiled, as they'd take forever, so may pressure cook them.

Re: New Potatoes: Need Help

sfnative — Thu, 13 Apr 2017 23:00:53 GMT

@Mimi 1883 wrote:
What I do is cut them in cubes about the same size and boil them. When done, I add salt, butter, and sprinkle in chopped fresh parsley. I make these a lot.

@Mimi 1883

That might be the perfect solution for these huge pink potatoes and the kids might even eat them. Thanks so much!

Re: New Potatoes: Need Help

dex — Thu, 13 Apr 2017 23:03:34 GMT

@sfnative But I don't think there are any new potatoes right now....even so I bake any potato without problems.

Re: New Potatoes: Need Help

candys mine — Fri, 14 Apr 2017 00:55:50 GMT

Scrub em, cube 'em, Steam 'em. Finish 'em with melted butter and parsley. Yummy.

Re: New Potatoes: Need Help

Mistreatedbycs — Fri, 14 Apr 2017 02:34:29 GMT

Boil, slice and place in a buttered casserole pan.

Pour home made cheese sauce over them (no need to stir)

Top with buttered toasted ritz crackers, toasted buttered bread crumbs or

toasted buttered panko bread crumbs (all lightly toasted)

and bake

Home made cheese sauce

2T butter

2T flour

1/4 teaspoon salt

combine in a small pan and make a roux, keep stirring until flour dissolves and mixture starts to bubble.

add 1 cup milk

continue to stir and stir and stir and stir over medium heat until the mixture thickens and comes to a slight bubble, add 1-1/2 cups cheddar cheese and keep stirring. Secret to a wonderful cheese sauce, patience and love.

Re: New Potatoes: Need Help

CareBears — Fri, 14 Apr 2017 17:48:03 GMT

Zesty Home Fries

2 Pounds Red New Potatoes, Cut Into Large Chunks

1/2 Cup Lite Zesty Italian Dressing

1/2 Teaspoon Black Pepper

1 Large Red Onion, Cut Into Chunks

1/4 Cup Chopped Fresh Parsley

2 Slices Bacon, Crisply Cooked, Crumbled

1 Cup Shredded Sharp Cheddar Cheese

Preheat oven to 450 degrees. Toss potatoes with dressing and pepper in a greased 15x10 inch baking pan. Spread into single layer.

Bake 20 minutes. Stir in onions. Continue baking 20 minutes or until vegetables are tender.

Sprinkle with parsley and bacon; stir. Top eith cheese. Bake an additional 2 minutes or until cheese is melted.