Conference turris::cooks

    Recently while visiting a friend in the beautiful state of Colorado
    she served a cold potato salad the likes I've never had before.
    Help, help!
    
    It was made with the small red potatoes, sour cream, and if I remember
    right had dill in the dressing.  (No my friend isn't holding out
    on me, she got it at a deli.)
    
    If anyone has a recipe for something like this I'd appreciate
    hearing from you.
    
    Linda

    This is borrowed from the Boston Globe. I have made this a number of
    times and it always comes out great.

    1 1/2 pounds of red potatoes with skin cut into 1 inch cubes
    3 tablespoons olive oil
    2 tablespoon chopped garlic
    4 tablespoons unsalted butter
    Coarse or kosher salt to taste

    Bring the potatoes to boil in a big pan, lower the heat and cook until
    potatoes are tender. (~20 min)
    In the meantime heat the oil in a large heavy saute pan add the garlic
    and cook over medium heat until the garlic turns golden and begins to
    brown. Remove the pan from the heat and add the butter. Swirl the pan
    until the butter has melted. Put pan aside.

    When potatoes are tender, drain them and transfer them to a bowl and
    mash the coarsely. Add the garlic-butter mixture and thoroughly combine
    with potatoes. Add salt to taste and more oil if it looks to dry.

    Generously butter a heatproof baking dish and loosely pack potatoes into
    it. Bake at 450 for ~12 min or until potatoes are crisp on top. Serve.

    Peter

    Roasted Red New Potatoes With Lemon
    
    3 pounds small red new potatoes, quartered
    Salt and freshly ground pepper
    1/4 cup unsalted butter
    1/4 cup olive oil
    6 tblsp. fresh lemon juice
    1 tsp. dried thyme crumbled
    1 tblsp. grated lemon peel
    3 tblsp. minced fresh parsley
               
    Preheat oven to 375.  Butter large shallow ovenproof casserole.
     Add potatoes.  Season generously with salt and pepper.  Melt butter
    with oil in heavy small suacepan over medium heat.  Add lemon juice.
     Pour over potatoes and toss well.  Sprinkle with thyme.  Bake 1
    hour.  Add lemon peel and toss to coat.  Continue baking until
    potatoes are tender and deep golden brown, about 15 minutes.  Sprinkle
    potatoes with minced parsley and serve.
                        
    Good recipe --- Bon Appetit December, 1989

Two ways to flavor that I might try:

Add two or three whole cinnamon sticks and large onion cut into chunks to
2 quarts water.  Bring water to simmer and simmer for 20 minutes, covered
to bring out flavor of spice and onion.  Add water as necessary to cover
2 pounds of very small new potatoes, scrubbed well with a thin slice
cut out of skin (traditional serving method).  Simmer until potatoes are
tender.  Drain.  Serve.

Or.  Season butter with onion juice (squeezed from fresh onion or bought
in small bottle at better stores in the spice area) and cinnamon.  Toss
boiled/drained new potatoes in butter. Serve.

Try one or both and see what you get.

    well, speaking of ways to flavor potatoes here are some of mine...
    
    Cut the raw potatoe in half.....between the halves place a bay leaf
    or some fresh Italian Parsley....get some string and tie the two
    halves together.....cook as you would (boil or bake) and get ready
    for a different tasting potatoe....
    
    Rick

    Slice large raw red potatoes almost all the way through, about 5
    times in parallel lines.
    Place each potato in a piece of foil.  Place a slice of onion, a
    pat of butter, a tablespoon of worcester sauce and a dash of pepper
    on top.  Wrap and seal the foil and bake on the grill on low to
    medium heat.  Turn to avoid burning about every 10-15 mins.  Takes
    about 45 min to 1 hour.  Check with a fork for doneness.

    Microwave -
    
    Peel a thin line around potatoe.  Place in microwave dish,  add
    a small amount of water and sprinkle with paprika. Cook until done,
    about 5-7 minutes, covered.  Squeeze fresh lemon over spuds and
    enjoy.
    
    Flo

    
    Here's a simple but tasty recipe I came up with for Red New Potatoes:
    
    Slice the desired quantity of potatoes in half.  In a baking pan/dish
    pour enough olive oil to thinly coat the bottom of the pan.  Sprinkle
    Paul Prudhommes Vegetable Magic seasoning over the olive oil. Use as
    much as you'd like to suit your taste.  Grind some fresh pepper over
    the olive oil to taste. Place the potatoes cut side down in single 
    layer and bake in a preheated 400 degree oven for 50-60 minutes or
    until tender.  The Vegetable magic forms a nice crunchy crust which
    complements the tenderness of the potatoes.
    
    - Larry

    This is VERY "upstate NY" .... Syracuse especially:
    
                             Salt Boiled Potatoes
    
    Into a pot of clear water, pour enough salt to float a single
    potatoe....depending upon the amount of water, usually about 3/4
    pound of salt.
    
    Drop in 3-5 pounds of very small potatoes, and cook till done.
    
    Pour off the salt water, and serve with butter and beer.
    
    To eat them, simply break a potatoe in half, place a dot of butter
    on a piece, and pop it onto your mouth. Slake your thirst with ice
    cold beer.
    
    Goes very well with steamed clams, spare ribs, clambakes, etc.
    
                                       =-=-=-=-=-=-=g=-=-=-=-=-=-=

for new potatoes (or any kind really):

clean potatoes and slice into wedges - leave skin on.  Dry each wedge
thoroughly with paper towel.

brush a baking sheet or flat broiler pan "bottom" with olive oil.
place potatoes on sheet, skin side down.  brush wedges with olive oil.  Dust
with LIGHT lemon & pepper seasoning, LIGHT garlic salt, white pepper
to taste....paprika is also legal/suggested.

bake in a pre-heated HOT oven (450 F) until browned and tender.
serve in place of buttered potatoes or fried french fries....lots healthier.

    Here's my favorite new potato recipe. No matter how many I make,
    there are NEVER leftovers!
    
                    - scrub desired amount of potatoes
                    
                    - put on a greased cookie sheet and bake at 350
                      for an hour and a half.
    
                    - mince two cloves of garlic and add to 1/2 cup
                      of olive oil. Let sit while potatoes cook.
    
                    - Remove potatoes and cut into quarters. Put into
                      a serving bowl. Add the oil w/garlic, add 1 tablespoon
                      of parsley flakes and stir to coat.
                     
    
                    - That's it! If you want to be real adventuresome,
                      instead of parsley flakes, use 1 tablespoon of
                      fresh mint. 
                      
    
    These are WONDERFUL with Roast Lamb.
         
    
    Enjoy.
    
    
    Kathy 
    

    
    In a discussion, regarding Red Bliss potato's, the question was
    raised as to where they are grown.
    
    None of us knew for sure but I thought perhaps California.
    
    Does anyone know?
    
    Thanks
    

<    In a discussion, regarding Red Bliss potato's, the question was
<    raised as to where they are grown.
<    
<    None of us knew for sure but I thought perhaps California.
<    
    
    I doubt it's California because you must pay DEARLY for the red potatoes
out here.  The russets are the cheap potatoes in the San Fransico area...

Typically local produce is dirt cheap...

Al