Daisys Red Potatoes Recipes

Steps:

• In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
• Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Steps:

• Cook and mash enough potatoes to make about 4 cups. Add about 2 tablespoons butter, 1/2 cup milk and 1 cup cheddar cheese while potatoes are hot. Set aside.
• Heat oven to 350°F.
• Melt 2 tablespoons butter in a large frying pan.
• Add diced green onions, garlic and mushrooms and saute on med./low heat until onions and mushrooms are cooked through.
• Add the other 2 tablespoons butter to pan and melt.
• When it has melted add the 2 tablespoons flour and stir the flour into the mushrooms and green onions.
• Add the cup of milk and stir until the milk starts to thicken.
• Add the 1/2 cup of wine and keep stirring.
• Add the worcestershire sauce, lemon juice and salt and pepper.
• Add the parsely and stir.
• Pour seafood mix into a deep casserole dish and top with the mashed potatoes around the edges of the dish leaving a space in the centre uncovered.
• Sprinkle potatoes with paprika.
• Bake for 45 minute to a hour until centre is bubbling.
• Remove from oven and serve.
• A nice garden salad with a raspberry vinigrette dressing goes well with this dish.