neighbor dropped off like 5 sacks of red potatoes. what the fuck am i gonna do with this shit?
Boil em, mash em, stick em in a stew.
Really, though, roasted with some fresh herbs tossed on top is great!
Onions release a gas/chemical/pheromone thing that makes taters go bad faster. Or vice versa.
apparently onions make ethylene (which ripens many things) and potatoes are just like, real wet
https://www.foodnetwork.com/how-to/packages/food-network-essentials/why-you-need-to-store-your-onions-and-potatoes-separately
Cooking them together is fine but storing them together is not.
After a week the onions will be rotting, and then the potatoes will be too.
I one had a shallow wicker basket that I kept potatoes and onions in. I kept noticing a smell like baby shit in the cabinet, and after looking at it the rotten onion potato sludge had seeped into the weaving of the basket. Washing it several times, I was able to get most of the smell away, but I think there was still some left over. LFMF.
reds are good in a soup or a potato salad
potato leek soup is good as hell and real easy
I use red potatoes in anything, except shredded because they're too small.
They're best roasted, but great any other way. A potato salad, creamy soup, potato pancakes, Irish farls (potato bread) etc would all work.
Edit: the best way to roast them is to find a good smashed potato recipe. The one from America's Test Kitchen is good but behind a paywall now probably. You boil them, then smash them (the ATK recipe has you smash another pan on top to make it easy) and they bake up terrifically.
My favorite thing to make with red potatoes is crispy breakfast potatoes! Cut them into small pieces, microwave for 5-7 min depending how big you cut them just until they're almost tender. Throw them onto a cast iron pan with olive oil, salt, pepper, and garlic powder and arrange them so they are all flat on the pan. DONT TOUCH so they get reeeeeal crispy. Then use a fork to flip them so another side can get crispy. Serve up with fried eggs and chorizo and you got yourself a 5 star breakfast baby!
Aside from that, they are a waxy potato, so they are great for mashed potatoes, baked potatoes, hash, pot pies, etc. basically anything where you want the inside to be very soft. I usually also leave the skin on because it's not as tough as russets.
a classic. but i've never done it with reds. how are they compared to russet?
Russets are really starchy. Red potatoes are a little waxier, but not as much as like yukon gold potatoes.
Before you get tired of them, try cooking up some smaller ones confit with garlic and herbs.
Are these 5-pound sacks or 50-pound sacks?
https://www.news.com.au/lifestyle/health/diet/andrew-taylor-eats-nothing-but-potatoes-for-a-year-to-cure-his-food-addiction/news-story/41d8e6612679985fc9bf62e4b970ef15
They're good microwaved then tossed in oil and herbs de Provence.
Also the best boiling potato (for soup or seafood boil)
I never mashed them or roasted them, I usually use other potatoes for that because reds tend to be expensive.
Might be a bit of work but if you're worried about them rotting you could slice them and dehydrate for scalloped potatoes later. That or shred it for hash browns then freeze.
the school I work at has some sort of "red bliss potatoes" on the menu that are smashed and golden brown and look super good, I'd do that
I haven't made them but my chef's imagination thinks that they are boiled in salted water to soften, then smushed flat (to like idk an inch thick tho) and then either fried or roasted until browned
haven't made them but I'm pretty sure that's how they work
obviously season them appropriately after parboiling
