Red Skins Are Ready
Red-skinned or “new” potatoes as most of refer to them, are coming into season. Though red-skinned potatoes are often called “new potatoes,” this isn’t correct; a red potato isn’t necessarily a new potato. New potatoes are actually harvested in spring or summer before reaching maturity. The way to tell a truly new, young potato is to scratch gently with a fingernail. If the skin is very thin and comes off easily when scratched, the potato is new. Red-skinned potatoes range in size from walnut-size to around three inches in diameter.
These fresh potatoes have moister flesh and are lower in starch than other potatoes. Because of its low starch content, a red-skinned potato holds it shape better than others when cooked. This makes red-skinned potatoes an excellent candidate for soups, stews, savory pies, and potato salads.
Healthy Mashed Potatoes
- 2 pounds red skinned or new potatoes, skin on
- 4½ cups water
- 1 teaspoon kosher salt
- 1 tablespoon mashed, roasted garlic
- 1 tablespoon chopped scallions
- 3 tablespoons plain Greek-style yogurt
- 2 teaspoons rosemary, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons low-sodium chicken broth
- In a heavy-bottomed pot, add the water, potatoes and salt. Bring the water to a boil and reduce to a simmer. Allow the potatoes to cook for about 20 minutes, until fork-tender.
- Once the potatoes are cooked, strain them and let them cool down slightly. Using a potato masher, smash the potatoes until they break apart, and mix in the chopped garlic, herbs and yogurt until they are well incorporated. Add olive oil and re-season with cracked black pepper and kosher salt.
Roasted New Potatoes and Green Beans
- 1½ pounds new or baby potatoes, scrubbed and cut in half
- 8 ounces green beans, trimmed
- 5 teaspoons extra-virgin olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper, plus more to taste
- 2 tablespoons champagne vinegar or white-wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons crumbled Gorgonzola or other blue cheese
- 2 tablespoons finely chopped scallion greens
- Position rack in lower third of oven; preheat to 450°F. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
- Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl. Serve warm.
Serves 6. Each serving contains: 151 calories, 5 g fat, 3 mg cholesterol, 23 g carbohydrates, 0 g added sugars, 4 g protein, 3 g fiber, 295 mg sodium, 567 mg potassium.
Kale and Potato Hash
- 8 cups torn kale leaves, (about ½ large bunch)
- 2 tablespoons horseradish
- 1 medium shallot, minced
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 2 cups cooked shredded potatoes,
- 3 tablespoons extra-virgin olive oil
- Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
- Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
- Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Serves 4. Each serving contains: 240 calories, 12 g fat, 0 mg cholesterol, 30 g carbohydrates, 6 g protein, 5 g fiber, 244 mg sodium, 651 mg potassium.
Roasted Red Potatoes
- 3 pounds small red new potatoes, halved
- ¼ cup olive oil
- 1 teaspoon salt and freshly ground pepper
- Adjust oven rack to lowest position and heat oven to 450°F degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
- Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Lyonnaise Potatoes with Green Olives and Sun-Dried Tomatoes
- 3 pounds red skinned potatoes
- 1 tablespoon kosher salt (or regular salt)
- 3 tablespoon olive oil
- 2 yellow onions, sliced
- 1 shallot, sliced
- 4 cloves garlic, finely minced
- 2 tablespoons unsalted butter, diced
- 1 teaspoon white pepper, freshly ground
- 8 green Greek olives, pitted and coarsely chopped
- 3 tablespoons sun-dried tomatoes in olive oil, coarsely chopped
- 2 tablespoons curly parsley, chopped
- Parboil the potatoes. Wash the potatoes, and place them whole and unpeeled in a large pot. Fill the pot with cold water until the potatoes are barely covered. Bring to a boil over high heat; add 1 teaspoon salt and reduce the heat to medium-high, cooking for about 8 minutes. The potatoes should still be firm. Drain the potatoes thoroughly and let them cool a little. Once the potatoes are cool enough to handle, remove the skin. Cut them into ½-inch slices.
- Caramelize the onions and shallot. Heat the olive oil in a large, heavy-bottomed skillet over low heat. Sauté the onions and shallot in the oil over low heat for 8–10 minutes, stirring frequently to prevent them from burning, until the color is evenly golden brown and the onions are tender. Season with 1 teaspoon salt. Add the garlic and cook for 2 minutes, until slightly golden. Leaving as much oil as possible in the skillet, transfer the vegetables to a platter. Set aside.
- Brown the potatoes. Preheat the oven to 400°F. Divide the sliced potatoes into 4 batches. In the same skillet that you cooked the onion, melt 2 tablespoons butter over medium heat. Add the first batch of potatoes, being sure not to overcrowd the skillet. Lightly cover the pan with a sheet of aluminum foil. Cook for 5–6 minutes. Using a silicone spatula, carefully flip the potatoes, so they remain crispy and intact. Cook the other side for another 3–4 minutes, until nicely browned. Season with salt and white pepper and set aside the first batch of potatoes. Repeat with the rest of the batches until all the potatoes are browned on both sides. Place the potatoes in a greased baking dish and finish cooking them in the oven for 15 minutes. Check for doneness; they should be crispy on the outside and soft on the inside. Adjust seasoning to taste.
- Sprinkle the caramelized onions, olives, and sun-dried tomatoes over the potatoes. Let the potatoes stand in the oven at 200°F to keep warm until ready to serve. Sprinkle with curly parsley and serve hot.