Best Smoking Ruby Gold Baby Potatoes Recipes

SMOKING RUBY GOLD BABY POTATOES

Steps:

• In micro wave dish mix potatoes oil and garlic.
• Microwave on high for 3 minutes toss and cook 3 more minutes.
• Toss in chipotle sauce and spread in a single layer on a sheet pan season with salt and pepper and broil to crisp and tender about 3-5 minutes.
• Place on a serving platter and dot with butter.
• Season with more salt and pepper if needed.

KONA K'S OVEN-BAKED GARLIC BABY POTATOES

Steps:

• Pre-heat oven to 375 degrees.
• Spray baking spray with non-stick cooking spray.
• Throw potatoes into Ziploc baggie.
• Spray liberally with non-stick cooking spray (at least 5-6 sprays).
• Add salt, pepper, garlic and paprika. Shake well until potatoes are well-coated.
• Place on baking tray, in single layer.
• Bake for about 45-50 minutes, or until potatoes are tender.

TWICE BAKED OUTDOOR BBQ BABY POTATOES

Steps:

• If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
• Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
• Or, if they are too small and might fall through the grill, put them in an old frying pan, skillet or cast iron container with a knob of butter, and cook them over the direct heat, again moving them around so they don't over colour in one area.
• I have also placed these potatoes in a double wrapping of tin foil, with a knob of butter and cooked them in the embers of a BBQ - turning them around regularly for about 30 to 45 minutes. (You can also do them this way when you have a wood fire burning in your home during the winter months.).
• Bake them for about 20 to 30 minutes until the skins are well coloured and slightly crispy, and then serve them piping hot with butter and sea salt and black pepper.

CRISPY BABY YUKON GOLD POTATOES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.