Author: Colorado Potatoes

The lovely Red potato is probably the most underrated potato in the whole world. Red potatoes, with their thin skins that need not be peeled, will hold their texture and flavor through almost any type of preparation, unlike many other types of potatoes. Likewise, they pack higher fiber content than other types of potatoes that must be peeled before cooking. Add to those benefits their charming color, and you have a most pleasant potato indeed!

GRILLED RED POTATOES
Recipes for grilled potatoes work especially well with the red potato. Try this soon!

12 red potatoes
¼ cup olive oil
2 teaspoons each of dried dill and thyme
Salt and pepper to taste

Pre-heat your grill. Cut the red potatoes into rounds about 1/8 inch thick, then put them into a large bowl. Put the oil, dill, thyme, salt and pepper in with the potatoes and toss to coat.

Over moderate heat, grill the coated potato rounds, turning often, for about 10 minutes, or until golden brown. Transfer them to a baking dish, overlapping the potato rounds, them bake for 15 minutes in a pre-heated hot oven, (450 degrees).

SMASHED RED POTATOES
Fluffy, pretty, potato fun!

Simmer 2 pounds red potatoes, cut into bite-sized pieces, in water to cover, with three large cloves of garlic, for 15-20 minutes. Drain the potatoes and garlic, but reserve ½ cup of the cooking water. Coarsely mash the potatoes with the garlic, then add salt and pepper to taste and ¼ cup of olive oil. Gently stir in enough of the cooking water, until fluffy.