Potatoes are a nutritious and low calorie food and are a fabulous side dish to any meal. Red potatoes provide a good source of vitamins C, B6, potassium and other minerals. Learning how to cook red potatoes is very simple. Do not remove the skin when preparing red potatoes, since the fiber is in the skin and many of the nutrients are near the surface. Instead wash them under water with a soft vegetable brush. Baking, steaming or microwaving will preserve the maximum amount of nutrients but some say that a lot of the flavor is lost.
The most common and delicious way I’ve learned how to cook red potatoes is to roast them in the oven. These are the steps to follow to ensure the red potatoes are cooked to perfection when roasting.
1. Preheat oven to 375 degrees Fahrenheit.
2. Wash six to ten red potatoes thoroughly under warm water.
3. Quarter the potatoes with the skin on.
4. Place the quartered pieces into a large mixing bowl.
5. Drizzle olive oil onto the quartered potatoes then add salt and pepper. Mix well until evenly coated. Rosemary or any other seasonings maybe added.
6. Place seasoned potatoes on a cookie sheet or non-stick baking dish in a single layer.
7. Place in oven for about 30 minutes or until golden brown.
This is just one way red potatoes can be cooked. Some other interesting thoughts on how to cook red potatoes are boiling, frying or microwaving. Red potatoes only become fattening when fried or served with butter and creamy sauces. Depending on the cream sauce you use, though, they can be both healthy and delicious. My very favorite way of cooking red potatoes is to boil the potatoes and then add a healthy cream sauce. It’s amazing!
Eating red potatoes with the skin, is much better for you. This is where red potatoes shine. The skins of Russet potatoes and others do not have the same taste appeal that red potatoes do, so the skin is often removed or eaten around. The skin is high in complex carbohydrates and fiber. Red potatoes skins are thin and provide an interesting complement to the taste of the meat of the potato.
Here’s to another Fantastic meal!