Best Bloomin Baby Red Potatoes Recipes

OVEN ROASTED BABY RED POTATOES

Oven Roasted Baby Red Potatoes image

These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 35m

Number Of Ingredients 6

Ingredients

3 lbs baby red potatoes (unpeeled)
2 Tbsp extra light olive oil
1 1/2 tsp dry parsley
1 tsp sea salt or 3/4 tsp table salt
1/2 tsp freshly ground pepper
2 cloves garlic (pressed)

Steps:

Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 429 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

BLOOMING BAKED POTATO RECIPE BY TASTY

Blooming Baked Potato Recipe by Tasty image

Here's what you need: russet potato, fresh parsley, garlic, butter, salt, black pepper, shredded mozzarella cheese, shredded parmesan cheese

Provided by Hitomi Aihara

Categories Sides

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 russet potato
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
3 tablespoons butter, melted
¼ teaspoon salt
1 pinch black pepper
2 tablespoons shredded mozzarella cheese
1 tablespoon shredded parmesan cheese

Steps:

Slice the top ¼ off of the potato. Carefully cut a border ½ inch (1 cm) away from the skin making sure not to cut through the bottom of the potato.
Continue cutting smaller and smaller circles, never going through the bottom, until you have 3 circles about ½ inch (1 cm) inside one another.
Flip the potato over onto the flat side, and cut "petals" all around and all the way through, leaving an oval in the middle intact. It is important to cut through the potato so each layer can blossom once baked.
Bake for 30 minutes at 425°F (220°C).
In a medium bowl combine parsley, garlic, butter, salt, and pepper. Coat the potato and get as much as possible in between each layer.
Bake for another 30 minutes.
Add mozzarella and parmesan cheese on top and in between the nooks and crannies and bake for another 5 minutes or until cheese is light brown.
Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram

BLOOMIN' BABY RED POTATOES

Bloomin' Baby Red Potatoes image

These baby red potatoes are crispy on the outside and soft on the inside. Topped with garlic and seasonings, these are a simple yet delicate side dish for any meals. I saw sliced baked potatoes all over Pinterest and I have been playing with the concept ever since.

Provided by Karie Houghton

Categories Other Side Dishes

Time 45m

Number Of Ingredients 6

Ingredients

2 lb baby red potatoes
4 clove garlic, minced
2 Tbsp olive oil
2 Tbsp butter, melted
2 tsp sea salt
1/2 tsp garlic pepper

Steps:

1. Preheat the oven to 425˚F. Slice the potatoes from one end to the other without cutting all the way through. Rotate and gently cut the other way creating a crisscross, but keeping the potato intact.
2. Arrange the potatoes on a baking sheet lined in foil. In a small bowl mix olive oil, butter, salt, pepper and minced garlic. Spoon seasoned butter oil sauce over each potato.
3. Bake the potatoes for 30-35 minutes or until the potatoes turn crispy and the inside flesh is soft.