Cooking Small Colored Potatoes Recipes

SMASHED TRI-COLOR POTATOES

Smashed Tri-Color Potatoes image

Provided by Guy Fieri

Time 1h25m

Yield 4 to 5 servings

Number Of Ingredients 11

Ingredients

3 pounds tri-color creamer potatoes
4 cloves garlic, peeled and smashed
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup olive oil, plus more for drizzling
1/4 cup (4 tablespoons) unsalted butter
1 cup grated Parmigiano Reggiano
Sour cream, for garnish
Chopped fresh dill, for garnish
Chopped fresh chives, for garnish
Zest of 1 lemon, for garnish

Steps:

Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.
Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture.
Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.

ROASTED BABY POTATOES

Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

RAINBOW POTATO ROAST

Rainbow Potato Roast image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Steps:

Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

COLORFUL ROASTED POTATOES

Colorful Roasted Potatoes image

I like bringing colorful, fun and excitement to the table. These potatoes makes your whole meal come to life.

Provided by Linda BONWILL

Categories Potatoes

Time 50m

Number Of Ingredients 10

Ingredients

2 lb assorted colorful potatoes, sliced in half
1 sm onion, chopped
2 clove garlic, chopped
3 Tbsp olive oil
3 Tbsp butter, melted
3 lg basil leaves, chopped
1 lg rosemary sprig
salt and pepper, to taste
4 Tbsp fresh grated parmesan or roman cheese
3 Tbsp scallions, chopped for garnish

Steps:

1. Preheat oven to 350 degrees
2. In large baking dish add potatoes, onion, garlic, oil, butter, basil, rosemary, salt and pepper. Toss to evenly coat.
3. Bake in oven for approx. 40-50 mins or until potatoes are soft, stirring half way through baking time.
4. Before serving add grated cheese and scallions.

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