Planning how we will consume 10 pounds of baby red potatoes

C

colleenmomof2

Well-known member
I couldn't decide on the Idaho russets (20#), golds (15#), gourmet potato blend (5#) or baby reds at Costco yesterday, for the two of us - all at about the same price - so I went with the reds intending to quick steam a batch in the microwave every day until they're gone! We'll fry up the rare leftovers in slices or chunks for home fries. Yum! Colleen

 
Rec: Room Temperature Baby Red Potato Salad - love it

If I veer from the "sensible eating plan," I'll probably make some of this potato salad. I can eat the whole batch (and all that mayo) by myself!

Room Temperature Potato Salad
4 hard boiled eggs, chilled
3 1/2 lbs. red skinned potatoes - size B
1/3 cup sliced green onion, about 1 bunch
1 cup heavy duty mayo (1-1/4 cup regular mayo)
1 1/2 tsp celery seed
1 to 1-1/2 tsp salt

1. Hard boil eggs, crack, peel and chill.
2. Steam same sized potatoes until a skewer just penetrates potatoes (cooked through but just done). To steam, hold potatoes above salted water over low simmer for 45-60 minutes, depending on potato size, if whole or cut into chunks. Let cool and dry in colander or on paper towels until still very warm but just cool enough to handle.
3. While potatoes are cooling, slice green tops of green onions into 1/8" slices and dry on paper towel. Mix mayo, celery seeds and salt in measuring cup.
4. Break or chop still very warm potatoes into different sized pieces in a large size serving or storage bowl - some bite sized and some larger.
5. Slice each egg lengthwise into 8 strips. Sprinkle evenly over top of warm potatoes along with the green onions.
6. Distribute mayo mixture in spoonfuls across the top of the potato mixture. Very gently stir to combine. Serve.
7. Refrigerate remaining potato salad. Lightly rewarm a serving size portion of potato salad in the microwave before serving - or eat it chilled!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=172405

 
I've been making a kind of frittata lately where I slightly mash leftover

potatoes and fry them... when about halfway warmed, I add eggs, leftover vegetables, cheese, herbs, etc. and let them finish. I never flip them, so I guess it's not really a frittata, but they sure are good.

 
Sour cream dill potato salad

Quarter the potatos, or cut in hunks if the potatoes are larger. Steam. Dress with a mix of two thirds sour cream to one third mayo. Add fresh dill or dried to taste & a little minced onion or scallion tops & salt & pepper to taste. Chill.

 
REC T&T RED POTATOES IN PARCHMENT PACKETS one of my very favorite potato recs

Soooooooo good. So very T&T:

RED POTATOES IN PARCHMENT PACKETS
Present packets on plates and cut slits in tops - the aroma is heavenly!

For each serving:
12x12" piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 T olive oil
sprig of fresh Rosemary (or 1 tsp dry)
salt and pepper to taste
1 tbsp Parmesan cheese

Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease. Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.
Bake 45 minutes on a cookie sheet at 350°. Serve on bread and butter-size plates as a side dish. Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.

 
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