New Potatoes in the Skin

potatoes in the skin

potatoes in the skinIn the skin, for sure.

Ah, the joys of summer produce – including new potatoes! I have a bag of new white potatoes and one of new red potatoes. They’re such an easy addition to a meal. Potatoes in the skin add nutrition and roughage to your diet.

Why peel a potato when you can simply wash the skin and eat it, too? One of my favorite ways to fix new potatoes takes less than 15 minutes. If the potatoes are small, cook them whole. If they’re larger, cut them into half or thirds, depending on the size.

potatoes in the skin

New potato skins are thin and tender – and eating the potato in the skin saves time and adds nutrition, so it’s a win-win. Cook the potatoes until they are just tender.

Melt your butter in a skillet or kettle until slightly browned, then add the potatoes, garlic powder, salt and pepper, and parsley. Stir until the potatoes are well-seasoned and let simmer for a few minutes.

If you’re serving another vegetable with garlic seasoning (stir-fried green beans, for example) you might want to hold off on the garlic for the potatoes. Tweak it to fit your style and your family.

The recipe

potatoes in the skin

Potatoes in the Skin

My Windowsill
Potatoes in the skin, especially new potatoes, are a delicious addition to your menu. Easy to prepare and tasty to serve.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 8 New potatoes - red or white
  • 2 Tablespoons butter melted and slightly browned
  • Salt and Pepper for seasoning
  • Garlic seasoning - sprinkled in the melted butter
  • Parsley - fresh or dried - to your liking

Instructions
 

  • Wash the potatoes well
  • If they are large, cut into smaller pieces
  • Cook potatoes in water until just tender
  • Drain water off potatoes and move potatoes out of pan
  • Melt butter in the pan, then add your seasonings
  • When butter is lightly browned, add the potatoes
  • Stir potatoes in the butter and allow to simmer so the flavor goes through the potatoes
  • Add more parsley and seasonings until it looks right to you
  • Serve

Pinterest new potatoes in the skin

Red Parsley Potatoes

parsley potatoes

parsley potatoes

Why Parsley Potatoes

Parsley potatoes add color and flavor to your menu. There isn’t much of a recipe for this, but I can tell you how I do it.

For starters, you can use any type of white potato – but I like the red potatoes because the skin gives color to the dish. I usually peel white potatoes, but if you get potatoes with thin skins, you can probably leave the skin on – it will add nutrition to your dish.

The How to on Parsley Potatoes

Wash your potatoes and cut them into pieces. Boil the potatoes until they are tender, then drain. While you’re cooking the potatoes, brown some butter (a cast iron skillet works best).

For the parsley potatoes, you’ll season them with salt and pepper and any other seasoning you like. Then add parsley and butter. Serve.

parsley potatoes

You can add any other seasonings, of course. Onion, red pepper flakes, or paprika are other options. The best way to get all the melted butter out of the skillet is to put some potatoes into the skillet and swish them around. You’ll get more butter that way than just pouring it into the dish. Don’t forget to use a spatula!

parsley potatoes

Red Parsley Potatoes

My Windowsill
Red parsley potatoes are simple and easy to serve - and delicious, too. When you want an easy flair to your menu, this recipe will fit the bill.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Vegetables
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 red potatoes or white ones, peeled
  • 1/4 stick butter melted
  • 1 Tablespoon dried parsley
  • Salt and pepper to taste

Instructions
 

  • Wash potatoes well
  • Cut into small pieces
  • Cook potatoes in water until they are soft
  • Drain
  • Season potatoes with salt and pepper, etc.
  • Melt butter in skillet until slightly browned
  • Add parsley to the butter
  • Mix butter mixture with the potatoes
  • Serve

 

pinterest parsley potatoes

Oven-baked Potato Medley

potato medley

This oven-baked potato medley is delightful and delectable. Our daughter-in-law Katie fixed them a few weeks ago when she and Jason dropped in for a visit. Jason grilled the steak and she fixed the rest of the meal. Because they live near a Publix store, she was able to pick these up easily. [More information on obtaining these potatoes is below.]

Simple and easy, and oh so delicious!  The potato medley adds a variety of color and flavor to any meal. Rinse the potatoes (they have already been washed). If they’re larger than bite-sized, just cut them into smaller pieces. Toss with olive oil, sea salt, pepper, garlic and onion powder, red pepper flakes and turmeric if you’d like.

Put into the oven and bake at 400 for 15-20 minutes (or more, if you are fixing an entire bag).

 

Potato Medley

My Windowsill
A delightful different potato combination that's easy to fix, especially since the potatoes are so small and do not need to be peeled.
4 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dish
Cuisine American

Ingredients
  

  • Sunrise Medley OR Celebration Blend potatoes
  • Sea salt to taste
  • Pepper to taste
  • Garlic powder onion powder, and red pepper flakes to taste
  • Olive oil to coat

Instructions
 

  • Rinse potatoes
  • Sprinkle potatoes with olive oil, then roll to coat
  • Season with sea salt, pepper, and any the other listed seasonings
  • Add any other seasonings you'd like
  • PUt onto tray and bake in oven for 15 minutes, turning as needed

 

potato medley
The potatoes from Publix
potato medley
photo credit: LeeAnne from Publix
potato medley
photo credit: LeeAnne from Publix

The Celebration Blend Potatoes is a product packaged only for Publix stores. If you are fortunate enough to live close to a Publix, you can purchase them there.  If, however, you’re too far away, you can call their store in South Carolina that ships their produce. Here is the information: Publix Aprons Event Planning Team (LeeAnne). Phone: 803.407.5338. Desk Hours, 7 days a week 10:00am-7pm.150 Harbison Blvd.  Columbia SC 29212

The company that produces these potatoes for Publix is Tasteful Selections. You can learn about them here: www.tastefulselections.com. They package a similar product, called Sunrise Medley.  You can find these in Safeway, according to Tim. Their number: 800.678.2789. Ask to speak to Tim.

 

potato medley

Oven Roasted Red Potatoes with Rosemary

 

Oven roasted red potatoes with rosemary are an easy vegetable to fix, especially if you’re baking your entree in the oven as well. Two birds with one stone, they say. Only, this time, I had three birds.

You can use a tray for this dish, or a cast iron skillet. I prefer the cast iron skillet. You can choose between olive oil and real butter. I used real butter because I like the taste better and really don’t need to use that much.  Slice a clove of garlic thinly into the melted butter, then toss the chunked potatoes in the melted butter (done in the oven while the pre-heating is happening) and sprinkle with sea salt and fresh rosemary.

I have a rosemary plant at my house. It’s been sitting in a pot outside, and it’s time to move it to a larger pot or to plant it somewhere. I got the plant a year or so ago after I asked in a local Facebook group about finding a plant. A lady responded and told me she had plenty.  She gave me directions to her house and assured me it was okay to drive out there even though she couldn’t be there. “Don’t be afraid of the dog,” she messaged me. “He won’t hurt you.”  I drove out to her neck of the woods, found my way down a winding lane and dug one of her plants near the house while the dog barked from his chain on the porch.  Then I came home and put the plant into a pot (and sent her a thank you as well.) It has flourished and grown. If anybody who lives near me needs a sprig to use or to start your own plant, it’s yours for the taking.

Now back to those oven roasted red potatoes with rosemary seasoning. Depending on how large your potato chunks are, you’ll need to bake them longer. Sliced thinly, they will, of course, be done sooner.

oven roasted red potatoes

On this particular evening, I made the oven baked chicken with the oven roasted red potatoes, then baked fresh dinner rolls after the chicken and potatoes were done.  When possible, it’s a good idea to use the oven for as many items as you can – which is what I did on this particular evening. You can finagle the temperature on the oven somewhat so you can bake things at the same time – at least, that’s what I do. For the salad, I made my favorite broccoli salad. It made a nice plate of food!

Oven Roasted Red Potatoes

My Windowsill
A quick mix and oven roast make these potatoes easy and tasty. Combine with a favorite meat and salad, and you're ready to go.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Vegetable
Cuisine American
Servings 6 -8

Ingredients
  

  • 1 clove garlic
  • 4 Tbsp. butter - or more OR olive oil
  • Red Potatoes - approximately one for each person
  • Sea Salt
  • Rosemary - as much as you like

Instructions
 

  • Wash rosemary and pull off stem
  • Melt butter in skillet
  • Add rosemary and garlic clove, sliced thinly
  • Saute in oven for a few minutes until garlic is tender
  • Add potatoes, cut into chunks or slices
  • Season with sea salt
  • Bake at 400-450 for 15-25 minutes

Fresh rosemary is the best. But you can use dried if you have no other option. If you have no garlic cloves, you can use garlic powder or minced garlic. Fresh is best, of course. Go ahead, add your own seasonings and your family will delight in your recipe!

Pinterest Oven Roasted Red Potatoes with Rosemary

 

Smashed Red Potatoes

Believe it or not, there are  more nutrients in the peelings of a potato than in the actual potato itself. That’s not the only reason I don’t peel red potatoes.  I do it to save time.

Wash those potatoes thoroughly.  Then cut the potatoes into chunks and place into boiling water. Once the potatoes are just soft enough to stick a fork through (without the chunks separating), drain the water.

Using a hand-held mixer or your kitchen mixer (I use my Bosch), dump the potatoes into the bowl and season with salt and pepper. Add just enough milk to begin a good mash.  Then add butter (the real stuff), sour cream or yogurt, more milk, and crumbled bacon (optional). Continue to beat until potatoes are whipped to the way you like them. Add some chives if you’d like. You can add fried, crumbled bacon and browned butter on top as well.

Viola!

Just like that, you’ve got a dish that’s festive, pretty, and delish.

 

Red Smashed Potatoes

My Windowsill
Any mashed potatoes are a comfort food. Red smashed potatoes fit in that - and the red peelings add color and nutrition to the dish.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish
Cuisine American
Servings 12 servings

Ingredients
  

  • 8 medium sized red potatoes - washed thoroughly
  • 1/4-1/2 cup milk
  • 1/2 cup sour cream OR yogurt
  • 1/4 cup butter + 2 Tbsp. butter
  • Salt and Pepper to taste
  • 4 slices bacon

Instructions
 

  • Broil or fry bacon until crisp
  • Drain and crush into bits
  • Wash potatoes thoroughly
  • Cut into chunks and cook in water until slightly tender
  • Drain water completely
  • Mash potatoes, adding a little milk at a time
  • Add 1/4 cup butter and sour cream
  • Add salt and pepper to taste
  • Whip until potatoes are well mashed
  • Add more milk as needed
  • Add chives for seasoning as desired
  • Melt or brown 2 Tbsp butter and pour over the top
  • Add crumbled bacon on top (optional)