Red potatoes differ from traditional ones for the color of their skin and the more intense and salty taste. They can be cooked in many different ways, generally without removing the skin, as it is very thin and tasty. You can flavor them with garlic and parmesan and roast them in the oven to make them crunchy, or if you prefer you can boil them and serve them with butter and parsley. If, on the other hand, you are a lover of puree, try preparing it with red potatoes to make it tastier.
Ingrediants
Roasted Potatoes with Garlic and Parmesan
- 900 g of red potatoes
- 3 cloves of garlic
- 3 tablespoons (45 ml) of extra virgin olive oil
- 70 g of grated Parmesan cheese
- 1 tablespoon of thyme
- Salt and pepper, to taste
- 1 handful of fresh parsley (optional)
Boiled Potatoes with Butter and Parsley
- 900 g of small red potatoes
- 3 tablespoons (45 g) of butter in chunks
- 4 tablespoons (60 g) of chopped parsley
- Salt and pepper, to taste
Mashed Red Potatoes
- 2, 7 kg of small red potatoes
- 2 sticks of butter
- 470 ml of milk
- 2 shallots
- Salt and pepper, to taste
Steps
Method 1 of 3: Prepare Roasted Potatoes with Garlic and Parmesan
Step 1. Turn on the oven at 200 ° C and wait for it to heat up
In the meantime, wash 900 g of red potatoes. Gently scrub them with a vegetable brush under cold running water making sure to remove any dirt from the peel.
As you wash the potatoes, place them near the cutting board
Step 2. Quarter the potatoes using a vegetable knife
Divide them first in half and then in quarters. Work one potato at a time until you have cut them all.
Once you have cut them all into four equal parts, transfer them to a bowl and temporarily set them aside
Step 3. Peel and finely chop three garlic cloves
Remove the outer peel from each wedge with your fingers after removing the ends with the knife. Then finely chop the wedges.
Try to chop the garlic very finely so that it is evenly distributed between the potatoes giving an intense and homogeneous taste to the final dish. Once you have chopped it up, set it aside for now
Step 4. Season the potatoes with extra virgin olive oil
Pour three tablespoons on the potatoes you cut and put in the bowl, then mix them several times with clean hands to grease them evenly.
Step 5. Add the minced garlic and grated Parmesan
Sprinkle the chopped garlic over the potatoes and then sprinkle with 70 g of grated Parmesan cheese. Resume stirring the potatoes with your hands to make sure the garlic and cheese are evenly distributed.
Step 6. Add a tablespoon of thyme and season with salt and pepper to taste
Continue mixing the potatoes after sprinkling them with the thyme, salt and freshly ground pepper. There is no exact dose for salt and pepper: add whatever you think is necessary according to your tastes and experience. If in doubt, you can start with 2-3 pinches of salt and a not too conspicuous sprinkle of pepper. It's best not to overdo it, as you can always add more later, but you can't subtract the excesses.
When cooked, taste the potatoes and add more salt or pepper if necessary, or let the diners do it according to their personal tastes
Step 7. Bake the potatoes in the oven at 200 ° C for 30-45 minutes
After seasoning them, transfer them to a large pan, taking care to distribute them evenly. If you want them all to be equally crunchy on the outside and soft on the inside, make sure they are arranged in a single layer, without overlapping.
Check the potatoes after half an hour to see if they are ready. If they appear golden and crunchy, they are cooked to perfection. If so, take them out of the oven and let them cool for a few minutes
Step 8. Sprinkle the parsley over the potatoes and then serve them straight away
If you want, you can chop a handful of fresh parsley leaves and then sprinkle it on the pan. The time has finally come to put them on your plates and eat them: enjoy your meal!
Method 2 of 3: Boil the Potatoes and Season with Butter and Parsley
Step 1. Wash 900g of small red potatoes
Gently scrub them with the vegetable brush under cold running water. Make sure you remove any dirt from the peel and remove any spots or buds with a small pointed knife.
Step 2. Put the potatoes in the pot and add the water
Place them in the bottom of a medium-sized pot, then cover them with cold water. They must be submerged in a couple of centimeters of water.
Put the pot on the stove
Step 3. Bring the water to a boil and add a teaspoon of salt
Heat the water over a high flame until it boils, then add a teaspoon of salt.
Step 4. Boil the potatoes in boiling water for 20 minutes
When the water has reached a full boil, reduce the heat slightly so that it doesn't risk escaping. Cook the potatoes for about 20 minutes or until soft by piercing them with a fork. Remove the pot from the hot stove when the potatoes are ready.
When the potatoes are almost completely cooked, the skin may begin to peel off. It is a sign that it is time to pierce one with a fork to see if they are ready
Step 5. Drain the potatoes from the water
When cooked, bring the pot close to the sink and pour the entire contents into a colander to drain the potatoes from the water. Let them drain for a few moments, then put them back in the pot.
Instead of using the colander, you can put the lid on the pot and tilt it over the sink letting the water flow out of a small crevice. Especially in this case, be very careful not to burn yourself
Step 6. Add 3 tablespoons of diced butter and 4 tablespoons of chopped parsley
Put the pot back on the hot stove, but don't turn it on, then pour the chopped butter and chopped parsley into it.
Stir briefly to evenly distribute the butter and parsley. Potatoes are likely to crack a bit; stop as soon as they seem well seasoned to prevent them from mashing
Step 7. Add salt and pepper to taste and mix again
Season them with the desired amount of salt and pepper. Start with 2-3 pinches of salt and a sprinkle of pepper, then taste and add more as needed. Finally, mix gently again or plug the container and shake it for a few moments to evenly distribute the flavors.
Divide the potatoes into serving plates and serve them on the table
Method 3 of 3: Prepare the Mashed Red Potatoes
Step 1. Take the butter out of the refrigerator well in advance and let it soften
Keep it in a warm corner of the kitchen so it softens as you wash and cut the potatoes.
Step 2. Wash 2.7 kg of small red potatoes
Gently scrub them with a vegetable brush under cold running water. Make sure you remove any dirt from the peel.
Step 3. Cut each potato into 5 cm wide pieces
Take a vegetable knife and slice them into small pieces after placing them firmly on the cutting board. As you cut them, transfer them to a large bowl.
Cutting the potatoes into small pieces allows you to mash them more easily after cooking
Step 4. Boil the potatoes for 25 minutes
Place them in the bottom of a large saucepan and submerge them in cold water. Place the pot on the stove and heat the water over high heat to bring it to a boil. At that point, add a generous pinch of salt and then reduce the heat, so that the water simmers steadily. Let the potatoes cook for about 25 minutes.
To see if the potatoes are cooked, stick them with a fork and check if they are soft enough
Step 5. Drain the potatoes from the boiling water
After making sure they are cooked, bring the pot close to the sink and pour them into a colander, or use the lid to hold them while you let the water flow out of a small crevice. Return the potatoes to the pot and then back to the stove, setting the heat to medium-high heat to evaporate any remaining moisture.
Finally turn off the heat and take the pot away from the heat
Step 6. Heat the milk
Pour 470 ml of milk into a saucepan. Heat it on the stove over medium-low heat.
Step 7. Mash the potatoes
You can use a fork, potato masher or food processor. In the latter case you will get a very soft and smooth puree, while with a fork or potato masher the consistency will be more compact and grainy. Select the most suitable tool based on your preferences.
In any case, be careful not to process the potatoes for too long or the mash will have a sticky consistency
Step 8. Add the milk and butter to the mashed potatoes
If the butter has not yet softened, cut it into chunks, then mix it with the potatoes along with the milk until the puree is smooth.
Don't forget to put out the fire
Step 9. Add salt and pepper to taste
Season the purée with the amount of salt and pepper you prefer. Start with a 2-3 pinches of salt and a not too conspicuous grind of pepper, then taste and correct if you deem it necessary. Stir the puree thoroughly to evenly distribute the salt and pepper.
Step 10. Finely slice two shallots and add them to the puree
Cut them into thin slices using a sharp knife and cutting board: they will add flavor and crunchiness.
- Add the sliced shallots to the puree and then mix.
- Divide the mashed potatoes into serving plates and serve while still hot.
