Red Hot Potatoes Recipes

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:

• 1. Red potatoes- leave skins on and wash, set in a bowl of water for 15-20 mins before cutting them. Then let them drain and damp them dry, set aside as you prepare the rest.
• 2. Pre heat oven 450, grease a flat baking sheet with the 1-2 T of olive oil. Let your baking sheet warm up in the oven as you are preparing your potatoes.
• 3. Red potatoes- cut in half length wise and then cut each half into 4 wedges. So you will end up with 8 wedges total of each potatoes. Place in a bowl and lightly throw some salt and pepper on them.
• 4. 3-4 T olive oil, parsley, garlic, rosemary- mix well in a med bowl, grab a hand full of potatoes toss in oil mix to coat. Make sure they are coated well. Take your heated baking sheet out and place on the stove (please use a oven glove) and place the coated potatoes single layered on sheet. Note: Your baking sheet should sizzle when you place the potatoes on.
• 5. Bake at 450 meddle rack for 20 min. Potatoes should be a nice golden crispy brown. Flip each one with tongs and place back in oven for 15-20 mins. Place about 1/4 C at a time of hot wing sauce in a big bowl. As soon as your potatoes come out, grab a few with tongs and toss the potatoes in the bowl like hot wings. You don't need much sauce to cover them. Place on a plate and serve. Note: I put a few back in the oven for 10 mins (turning the oven off) with the wing sauce on the potatoes to see how they would come out. They are softer but still really good. If you want them to be still crispy just serve it immediately after you toss in wing sauce.
• 6. https://www.justapinch.com/recipes/main-course/chicken/wing-sauce.html?p=4

Steps:

• In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Steps:

• Place sweet potatoes in a lrg saucepan w/enough water to cover.
• Bring to a boil & cook over med heat till tender (about 25 min).
• Drain of all water & place in a lrg casserole dish.
• Preheat oven to 350°F (175°C).
• In a med bowl, stir together the butter, brown sugar, red hot candies & water.
• Pour over the sweet potatoes in the dish.
• Bake for 1 hr till sweet potatoes are soft & the candies are melted.
• After this, you may top w/marshmallows (if desired) & return the dish to the oven for 10 min to toast them.

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.