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Colorful Red Potatoes - 29 recipes

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Preheat oven to 425 degrees

  • 12 "B" sized red potatoes unpeeled
  • 2 T olive oil
  • 2 garlic cloves plus 2 whole heads garlic, divided
  • 3/4 t salt
  • 1/2 t pepper, divided
  • 1/2 c jarred roasted red peppers drained and patted dry
  • 2-3 green onions, divided
  • 4 oz cream cheese softened
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steam spuds for 45-60 minutes cut into small pcs and mix ingredients- do not refrigerate

  • 16-17 lbs red bliss, size B potatoes
  • 13 eggs, cut into eights
  • 2 1/2 cups green onions, chop 1/8-inch size
  • 5 cups mayonnaise, they buy from Ben E. Keith food distr.
  • 2 1/2 level tbsp. celery seed
  • 2 1/2 level tbsp. salt
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1. Toss potatoes and oil in large bowl

  • 1 pound small red potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon Lawry's® Garlic Salt with Parsley
  • 1/4 teaspoon Lawry's® Seasoned Pepper
  • 1 large sheet heavy duty aluminum foil
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Penzey's Recipe

  • 1/4 lb butter (1 stick), softened
  • 1 1/2 tbsp creamy peppercorn Dressing Base
  • 1 1/2 tbsp water
  • 2 lbs red potatoes
  • 2 tbsp olive oil
  • 1/2 cup chopped red or green bell pepper (1 medium pepper)
  • 1 cup chopped onion (1 medium)
  • 2 cups sliced mushrooms (6 oz)
  • 1/2 cup shredded sharp cheddar cheese
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1. Adjust oven rack to lowest position and heat oven to 500 degrees

  • 4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 1/2 inches thick
  • 2 teaspoons plus 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 pound small red potatoes, unpeeled, halved (Use small red potatoes measuring 1 to 2 inches in diameter for this recipe.)
  • 1 pound broccoli florets, cut into 2-inch pieces
  • Dressing chive sauce
  • 1/4 cup minced fresh chives
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • Lemon wedges
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