Buttery Red Bliss Potatoes Recipes

GARLIC HOME FRIES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

ROASTED RED BLISS POTATOES

Steps:

• Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.;

CRUSHED RED BLISS POTATOES

Steps:

• Put cut potatoes into a saucepan, and cover them with cold water. Put the pot over medium high heat, and boil until tender. Drain off the water, and mash with cream, and butter. Season with the salt and pepper.

STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER

Steps:

• Preheat a grill to 325 degrees F.
• In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
• Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
• Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
• Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
• Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.

CHEESY RED BLISS GARLIC POTATOES

Steps:

• Slice Potatoes 1/4" thick and place in large plastic bag.
• Add seasoning packet, red pepper and parmesan cheese.
• Use enough olive oil to just coat potatoes and toss.
• Refrigerate an hour if possible.
• Place in casserole and bake 350 for 45 minutes.
• Add shredded cheddar or any good meltable cheese and place back in oven for 5-10 minutes. (if you like golden & harder cook a bit longer before adding cheese).

BROWNED BUTTER RED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

BUTTERY BAKED RED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter in large skillet.
• Chop onion, and add to melted butter; saute until caramelized (There may still be butter pooled at the bottom of the pan- that's okay!).
• Meanwhile, chop potatoes into thirds; cook in boiling water until just tender.
• Drain cooked potatoes and place in greased 13x9 casserole.
• Top evenly with caramelized onions and butter.
• Sprinkle with kosher salt and fresh ground black pepper to taste.
• Bake at 350 for 15-20 minutes.

BUTTERY RED POTATOES

Steps:

• Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
• Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
• Drain in colander.
• Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
• Then sprinkle chives on top of potatoes to taste and for a little more color.
• *Add salt and pepper to taste.
• *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.

BUTTERY RED BLISS POTATOES

Steps:

• Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
• Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
• Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
• Drain.
• In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.