Red Potatoes With Beans Recipes

15 RED POTATO RECIPES: ROASTED RED POTATOES & MORE!

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Wash the potatoes, then pat them dry. Dice them into 1/2-inch cubes (if using baby red potatoes, you can slice them in half).
• In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
• Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 15 minutes. Toss with 1/2 cup Parmesan and roast another 15 minutes. Serve immediately, drizzled with sour cream sauce if desired.

RED POTATOES WITH BEANS

Steps:

• Place the beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high until tender, 6-8 minutes., Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain beans and potatoes; place in a bowl. Add onion and dressing; toss to coat.

GREEN BEANS WITH RED POTATOES

Steps:

• 1. Snap off both ends of fresh greens beans, then snap in half and place in colander and rise and set aside.
• 2. In large pot (dutch oven) lightly brown salt pork in bacon grease over medium heat turning often. Cook about 10 minutes. Toss beans into pot, Stir with wooden spoon to coat well with pork fat.
• 3. Add chicken broth and (PAULA DEENS)house dressings(to follow)cover and cook over medium heat and cook 30 minutes.
• 4. While beans are cooking, rinse potatoes and peel a center strip around each potatoe with potatoe peeler. At the end of 30 minutes, put in potatoes and onions. Add more broth if needed. Cook covered tightly until potatoes are tender.
• 5. HOUSE DRESSING: 1 cup table salt 1/4 cup black pepper 1/4 cup garlic powder Mix together and store in an airtight container for up to six months.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

HERBED RED POTATOES AND BABY GREEN BEANS

Steps:

• Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water.
• Bring to a boil over medium-high heat.
• When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately.
• Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes.
• Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender.
• Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth.
• Toss to coat evenly, season with salt and pepper, add beans and basil; toss again.
• Serve immediately.