Red Potato Recipe

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When you make a red potato recipe you will be using one of our favorite types of potatoes. A roasted potatoes recipe is just one great use of the versatile red potato.

Red Potato Recipe

Easy Oven Roasted Red Potato Recipe


  • 1 1/2 pounds small new red potatoes, scrubbed and patted dry
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 cloves garlic crushed
  • 1 tablespoon fresh or 1 teaspoon dried rosemary


Preheat your oven to 350 degrees F.

Remove (with a paring knife or peeler) a narrow strip of peel around the center of each red potato.

Using a large mixing bowl, combine the oil, garlic, and rosemary. Add the red potatoes to the oil and seasonings and toss well.

Place the seasoned red potatoes in a shallow baking dish and roast until potatoes are tender when pricked with a fork.

Serves 2 or 3

300 Best Potato Recipes: A Complete Cook's Guide: Potatoes are just about everyone’s favorite side dish. This book includes dozens of recipes, and ways to cook potatoes, for every part of a meal from breakfast through appetizer, main course, and even dessert.

Parmesan-Garlic Mashed Red Potatoes Recipe


  • 2 1/2 lbs red potatoes, unpeeled
  • 3 cloves garlic, peeled
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese


Wash the potatoes and cut them into quarters. Put the potatoes and garlic into a large kettle and cover with water.

Bring the potatoes to a boil then reduce the heat and simmer them for 25 minutes or until the potatoes are tender. 

Drain the potatoes. Add the butter, milk, and salt to the drained potatoes and mash them well. Stir in the parmesan cheese and serve.

Serves 6

Red Potato Recipe for Cowboy Hash

Red Potato Recipe Hash

Part Tortilla Española, part Woodsman Hash, this recipe is reminiscent of lunches prepared by the camp staff in huge cast iron skillets over an open fire. After an invigorating hike in the cool mountain air, the aroma of potatoes and onions had us circling the fire, willing them to crisp, tender doneness.


  • 5 medium sized red skin Idaho® potatoes, thinly sliced*
  • 2 tablespoon butter, divided use
  • 2 tablespoon olive oil, divided use
  • 1 teaspoon sweet smoked paprika
  • 8 oz. package crimini or Baby Bella mushrooms
  • 2 ounces chopped pancetta or bacon (2 slices)
  • 1 jalapeño (optional)
  • 1 red cherry pepper (optional)
  • 3 large eggs, lightly beaten
  • 1 cup half and half

*Note: It’s not necessary to peel red potatoes – the skin is tender and adds color to the dish. Potatoes, with the skin, are very low in saturated fat, cholesterol and sodium. They are also a good source of Vitamin B6 and Potassium, and a very good source of fiber.


  1.  Preheat oven to 400 degrees F.
  2.  Melt one tablespoon of butter with one tablespoon olive oil in cast iron skillet by placing in the oven. Using a mandolin slice the potatoes into ⅛ inch slices. Toss the potatoes with the butter/olive oil mixture to coat. Return to oven. Bake ten minutes, then stir the potatoes and bake for ten more minutes. Remove from oven.
  3.  While the potatoes are baking, slice the onions using the mandolin, or a knife if you prefer. Heat one tablespoon olive oil and one tablespoon butter in a skillet over medium heat. Add onions and cook for two minutes until softened and translucent. Using a slotted spoon, remove from skillet and set aside.
  4.  Add pancetta to skillet and cook for about 3 minutes until nicely browned. Remove pancetta to the dish with the onions. Add the mushrooms to the skillet, sprinkle with paprika and cook with the rendered fat until the mushrooms are browned and moisture from the mushrooms has cooked off. About 5 minutes. Stir in the jalapeño and red cherry pepper (if using) and cook another minute. The paprika becomes fragrant and gives the mushrooms an appealing color.
  5. Crack the eggs into a 2-cup glass measuring cup. Add half and half until the mixture measure equals 1- ½ cups.
  6. Add the onions and pancetta to the mushrooms and mix together so ingredients are evenly distributed. Pour the egg mixture over the potatoes. Add the mushroom and onion mixture, distribute evenly on top. Return to oven and bake for 15 minutes. Remove and check for doneness – if eggs are still runny, return to oven and cook until eggs are set.

*Photo and Recipe Courtesy the Idaho Potato Commission

Red Potato Salad Recipe


  • 2 lbs small red potatoes
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp coarse ground mustard
  • 2 Tbsp fresh parsley
  • 1/4 tsp salt
  • 1/8 tsp fresh ground black pepper


  1. Wash the potatoes and place them in a large cooking pot. Cover with water. Bring the water to a boil, then reduce the heat and simmer over medium-high heat until the potatoes are slightly soft. 
  2. Drain the potatoes and let them cool for about ten minutes, then chill thoroughly in the refrigerator. 
  3. Cut the potatoes into pieces about 1 inch in size. Place cut potatoes in a mixing bowl and add the mayonnaise, sour cream, mustard, parsley, salt and pepper. 
  4. Fold together gently and chill well before serving.
  5. Red Potato Recipe for Home Fries


  • 4 large red potatoes, cut into ½-inch dice
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 large red bell pepper, cut into ½-inch dice
  • 1 large green bell pepper, cut into ½-inch dice
  • ½ tsp paprika
  • 2 Tbsp butter
  • Salt, to taste


  1. Heat large, heavy, skillet over medium heat.
  2. Melt the butter in the heated skillet, then add the onion and garlic and sauté until they are slightly translucent...about 2 minutes.
  3. Add the diced red and green peppers and sauté for another 2 minutes, stirring frequently.
  4. Add the diced potatoes and continue to cook and stir for another 15 to 20 minutes or until the potatoes are tender and lightly browned but still firm.
  5. Season to taste with paprika and salt.

Serves 4 

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