Best Frozen Ruby Reds Recipes
OVEN ROASTED BABY RED POTATOES
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
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
SMASH MOUTH REDS
Steps:
- Add the potatoes to a saucepan and cover with water. Salt water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Drain, return to saucepan to dry potatoes completely. Flatten each potato using your palm (if potatoes aren't too hot) or the flat side of a meat pounder. Serve potatoes on a large platter and spoon creme fraiche on top of potatoes. Top with lime zest and squeeze lime over potatoes. Season, to taste, with salt and pepper.
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