byrd1956
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Click For Summary
Discussion Overview
The thread discusses various methods for preparing red potatoes, particularly focusing on how to maintain their color when boiling or roasting. Participants share their experiences and preferences regarding cooking techniques and seasoning options.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses a desire to keep red potatoes looking red when boiled with the skin on.
- Another participant suggests roasting red potatoes as a way to maintain their color, stating it is the only method they know.
- Some participants inquire about using roasted potatoes in potato salad, noting that Boston Market's steamed red potatoes appear visually appealing.
- One participant shares their experience of making potato salad with roasted potatoes, mentioning the addition of olive oil and seasoning.
- Another participant highlights that roasted potatoes have a deeper flavor, which enhances potato salad, especially with bacon.
- Several participants discuss using parmesan garlic dipping seasoning with red potatoes, sharing their preparation methods and cooking times.
Areas of Agreement / Disagreement
Views differ on the best method to prepare red potatoes, with some participants favoring roasting while others are interested in boiling. No clear consensus emerges regarding the optimal cooking technique.
Contextual Notes
Participants share personal experiences and preferences related to cooking red potatoes, focusing on visual appeal and flavor enhancement through different methods and seasonings.
Who May Find This Useful
This discussion may be of interest to Pampered Chef consultants and home cooks looking for ideas on preparing red potatoes and enhancing their dishes with various seasonings.
ChefBeckyD
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byrd1956
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ChefBeckyD
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byrd1956 said:
Oh - yes, you can steam them too. Do you have the PC steamer?
But yes, you can make potato salad with roasted/baked potatoes. Cut them into salad size pieces, toss with a little olive and S&P and roast them on your bar stone. Let them cool, and then proceed as usual for your salad!
chefann
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byrd1956
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janetupnorth
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chefann
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janetupnorth said:
I've tended to buy red potatoes the last few times I've gotten them, and they work well with the seasonings. I cut them into 1/2 to 3/4" cubes, toss them with a little oil (the garlic oil is faboo) and some of the parm garlic seasoning. Spread in a single layer on a Bar Pan or Sheet Pan, and roast in a 400˚ oven for about 30 minutes. We actually just had some last night with some steaks.
janetupnorth
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Frequently Asked Questions
What is the best way to boil red potatoes to keep their color?
To keep red potatoes vibrant and prevent them from turning gray, boil them in salted water. Start with cold water, add the potatoes, and then bring it to a boil. This method helps maintain their color and texture.
Should I peel red potatoes before boiling them?
No, it is best to leave the skins on when boiling red potatoes. The skin helps retain their color and nutrients, and it adds a nice texture to the dish.
How long should I boil red potatoes?
Boil red potatoes for about 15 to 20 minutes, depending on their size. They are done when they are fork-tender but still firm enough to hold their shape.
Can I add anything to the boiling water for extra flavor?
Yes, you can add herbs, garlic, or a splash of vinegar to the boiling water for added flavor. Just be sure not to overdo it, as you want to keep the potatoes' natural taste intact.
What should I do after boiling red potatoes to keep them looking pretty?
After boiling, drain the potatoes and immediately rinse them under cold water to stop the cooking process. This helps maintain their color and prevents them from becoming mushy.
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