Archive for the ‘Red Baby New Potatoes’ Category

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

**Personal Review: No Review Yet**

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Zesty Home Fries


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 57 min
Makes: 8 servings, 3/4 cup each

  • 2 lb. red new potatoes (about 5 potatoes), cut into large chunks
  • 1/2 cup KRAFT Light Zesty Italian Dressing
  • 1/2 tsp. black pepper
  • 1 large red onion, cut into chunks
  • 1/4 cup chopped fresh parsley
  • 2 slices OSCAR MAYER Bacon, crisply cooked, crumbled
  • 1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
  1. Preheat oven to 450°F. Toss potatoes with dressing and pepper in greased 15x10x1-inch baking pan. Spread into single layer.
  2. Bake 20 min. Stir in onions. Continue baking 20 min. or until vegetables are tender.
  3. Sprinkle with parsley and bacon; stir. Top with cheese. Bake an additional 2 min. or until cheese is melted.

**Personal Review: No Review Yet**

Roasted Red Potatoes with Bacon & Cheese


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 8 servings

  • 1/2 cup KRAFT Ranch Dressing
  • 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
  • 1/4 cup OSCAR MAYER Real Bacon Bits
  • 2 lb. small red bliss potatoes, quartered (about 6 cups)
  • 1 Tbsp. chopped fresh parsley
  1. Preheat oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
  2. Spoon into lightly greased 13×9-inch baking dish; cover with foil.
  3. Bake 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

**Personal Review: AWESOME AWESOME AWESOME – super easy and REALLY good!  This will be a staple in our household!**

Buttery Halibut with Smashed Potatoes


Recipe & picture courtesy of Rachael Ray

4 SERVINGS
Prep Time: 15 min
Cook Time: 20 min

  • 6 tablespoons butter, 3 tablespoons softened
  • 1 sun-dried tomato packed in olive oil, finely chopped
  • 1 tablespoon finely chopped scallion
  • 1 teaspoon finely chopped garlic
  • Salt and pepper
  • 1 pound small new potatoes
  • Four 6- to 8-ounce halibut fillets
  • 2 tablespoons flour
  1. In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
  2. In a large saucepan, add the potatoes and enough salted water to cover. Cover and bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, then smash the potatoes with 1 tablespoon butter; season with salt and pepper.
  3. Season the fish with salt and pepper, then coat lightly with the flour. In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.
  4. Transfer the fish to 4 serving plates and top with the tomato-scallion butter. Serve with the smashed potatoes.

**Personal Review:When I ran to the store to grab some halibut they didn’t have any – so I substituted tilapia, which was just as good.  The fish came out excellent.  I added a bit of garlic to the butter when I melted it in the skillet to help give this fish a bit more flavor.  The tomato, scallion, garlic butter mixture was AWESOME – make more than this recipe suggests – I feel it wasn’t enough.  Also – the potatoes took much longer than 15 minutes to cook, I would suggest cutting them up before boiling to speed up the process.  Overall this came out wonderful and I plan on making this again!

Sweet-Tart Ribs and Potato-Zucchini Boats


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min (plus marinating)
Cook Time: 40 min

  • 3 cloves garlic, finely chopped
  • 3 tablespoons dark brown sugar
  • Grated peel and juice of 1 lime
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 2 pounds baby back ribs
  • 1 pound small red potatoes
  • 2 zucchini, halved lengthwise and seeded
  • 1/4 cup salsa
  1. In a small bowl, combine the garlic, brown sugar, lime peel, lime juice, mustard and 1 teaspoon each salt and pepper. Arrange the ribs in a casserole dish and rub with the marinade; cover and refrigerate for at least 4 hours or overnight.
  2. Preheat a grill or grill pan to medium-high. In a medium pot, combine the potatoes and enough salted water to cover. Bring to a boil, then lower the heat and simmer until tender, 15 to 20 minutes; drain and transfer to a medium bowl. Smash the potatoes with the back of a fork; season with salt and pepper. Cover and keep warm.
  3. Meanwhile, season the zucchini with salt and pepper and grill cut side down, turning halfway through, until softened, 10 to 15 minutes.
  4. Grill the ribs, basting with the marinade and turning occasionally, for 10 minutes. Discard the remaining marinade and continue grilling the ribs until well browned, about 10 minutes more. Transfer to a platter and tent with foil.
  5. Stuff the zucchini with the smashed potatoes and top with the salsa; serve with the ribs.

**Personal Review: No Review Yet**

Grilled New Potato Packet


Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 25 min
Makes: 4 servings, 3/4 cup each

  • 1/2 lb. each: red and white baby new potatoes
  • 2 Tbsp. water
  • 2 tsp. oil
  • 3 Tbsp. KRAFT Sun-Dried Tomato Dressing
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 1 Tbsp. chopped fresh parsley
  1. Preheat grill to medium heat. Place potatoes in center of 18-inch-long piece of heavy-duty foil. (Or, use a double layer of regular foil.) Drizzle with water and oil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  2. Grill 18 to 20 min. or until potatoes are tender.
  3. Cut slits in foil to release steam. Open packet. Drizzle potatoes with dressing; sprinkle with cheese and parsley

**Personal Review: No Review Yet**