Little Red Potato Bites Recipes

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

STUFFED BABY RED POTATOES

Steps:

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

POTATO BITES

Steps:

• Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.

LITTLE RED POTATO BITES

Steps:

• Preheat the oven to 375 degrees.
• Place potatoes in a saucepan, and add enough water to cover.
• Bring to boil, and cook until tender but still firm, about 10 minutes.
• Drain, and cool in a bowl of cold water.
• Cook bacon in a skillet over medium-high heat until evenly browned.
• Drain, crumble, and set aside.
• Remove cooled potatoes from water.
• Pat dry with a paper towel, and cut in half.
• Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato.
• Set reserved potato aside.
• In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives.
• Spoon a small amount of mixture into each potato half and place on a baking sheet.
• Top each potato off with some shredded cheese.
• Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through.
• Garnish with parsley, and serve.