How Do You Cook Small Red Potatoes?
Small red potatoes are a versatile food. They can be the third part of a meal of shrimp boiled with corn or they can be roasted with rosemary to anchor a filet mignon. Make them an appetizer by adding some sour cream and bacon bits. They are the perfect potato to make home fries for breakfast or potatoes au gratin for supper. For roasting: Preheat the oven to 400-degrees Fahrenheit. For boiling: Fill the sauce pan three-quarters full with water and bring it to a boil. For roasting: Wash the potatoes thoroughly in running water. A scrubbing sponge is ideal for this task, since its rough side can provide some friction to help clean the irregular surface of the potato skin. For boiling: Peel the potatoes. Remove any darkened spots on the potato after peeling. For roasting: Cut the potatoes into quarters. Put them into the 13-by-9 inch pan, drizzle oil over the top of the potatoes and add the spices or herbs of your choice. For boiling: Put the potatoes into the sauce pan of boiling water.
