red potato recipes

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

olive oil

carrots

Brussels sprouts (about 1/2 pound), halved

potatoes

parsnips (about1 pound),

oregano

rosemary

thyme

basil

sea salt

teaspoon freshly black pepper

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. 

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

I find it interesting that I've seen comments about recipes being too spicy on a few recipes now. Sabotage?  Why?  Use your common sense when looking at recipe ingredients. If it seems like too much, add a little. Need more?  Add later. Seasonings can be adjusted for your family in most cases. 

This recipe is AMAZING! I introduced this side to Thanksgiving dinner 4 years ago and it's been a hit ever since! EASILY serves 6 if there are other sides. I usually double the recipe to have some to send home with guests. Sometimes I even buy too many vegetables, prep all, bake half and then save the other half in the freezer for another dinner!

Accompanied my Mom’s meatloaf recipe and the family went wild over dinner! Never have I ever received so many compliments  Two thumbs up!! <div>Just a little tweaking to the seasonings ( I blended the dry herbs with brown sugar)</div>

What a shame that The Food Network cares so little about it's fan base that it doesn't fix this recipe!   Insult to injury is that they sent out an e-mail to use this for Thanksgiving!

Didnt have brussel sprouts so I substitutes same slices of onion. So good... my husband said he liked the vegetables even more than the roast pork I made with it (the guy who barely ate any vegetables when we met!)

I made this recipe as part of Christmas dinner last night.  It was a hit!  It is a wonderful mix of vegetables and the flavor the herbs bring is fantastic!  Thanks, Giada!!!

Critter<div>I have taken this recipe to many get togethers and it is always a big hit! I double the spices and add garlic powder.  I always get requests to bring it again! Most recipes need a little “tweeking” to each families taste! Also added a bit more olive oil </div>

Can I make this the night before Thanksgiving? 

Great recipe.<div>I find you add or decrease seasoning according to your taste.</div>

Made this for Thanksgiving w/ my in-laws and there was hardly any left!  After reading the reviews on this, I made some changes of my own.  The measurements on the spices are completely off, ESPECIALLY w/ the pepper.  Here's what I did: 1 tsp. of oregano, rosemary, sea salt, thyme, pepper &amp; basil.  I ended up not using all of the spice mixture, but about 2/3 of it.  I coated the pan w/ foil and greased it w/ the EVOO and put the carrots &amp; parsnips in 1st and covered them w/ foil.  I roasted them for 15 mins. and it helped soften them.  I removed the foil, then I added the other veggies and that's when I added the oil and spices.  I only roasted it for 35 mins., stirred at the 1/2 way mark and it came out PERFECT!

https://www.foodnetwork.com/videos/roasted-vegetables-0133065

Try Giada De Laurentiis's roasted vegetables, which are flavored with dried herbs, from Food Network.

Roasted Vegetables: Food Network

Garlic Red Bliss Mash

red bliss potatoes

garlic

Salt and black pepper

butter, room temperature

heavy cream, room temperature

GARLIC RED BLISS MASH
Sunny Anderson
Cooking For Real/Keepin’ It Quick
Food Network
Red Bliss Potatoes, Garlic, Butter, Heavy Cream, Salt, Pepper

In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.

Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.

Delicious! Will definitely add to our rotation. 

These taste amazing! I just subbed vegan cream cheese instead. I just wanted to know what the calorie count for this is? Thank you!

Another one of my staple recipes provided by the awesome Sunny. I have made these potatoes again and again for the past several years. I made these for my Grandmother (who was an awesome cook) before she passed away and she actually swapped her old recipe for this. Only substitution that I make at times is using Yukon gold potatoes; coupled with this recipe they are soooooooo creamy!!

Absolutely fabulous! You've done it again, Sunny. Thank you so much for sharing.

SO good.  I made these at home for myself, and although it took me longer than 25 min (I'm a novice cook), I was really pleased with the final result.  Creamy, flavorful... everything you'd want in mashed potatoes.

I just made these for my mom for our christmas dinner with ham... Soooo Goood!!! I added an extra clove of garlic and it was perfect!!! Would be great with bacon too!!! 

A very slight hint of garlic...very good will make this again.

Delicious and easy.  I can see this becoming a regular with my family.  I think next time I may add some cheese.

Best mashed potato recipe ever!! Will never make my mashed potatoes any other way. 

https://www.foodnetwork.com/videos/garlic-red-bliss-mash-0132971

Sunny's mashed red bliss potatoes are a creamy, buttery, garlicky delight.

Roasted Garlic Mashed Potatoes

Olive oil

red potatoes,

butter

heavy cream

Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.

Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.

Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.

Taste and season with salt and pepper. Serve immediately.

excellent! i never tried roasted garlic before and the taste was amazing, i am making these potatoes for thanksgiving cant wait to let everyone try them! Thanks Neely's

I am a person that only cooks meals out of a box. This was my first time attempting a recipe from scratch. This was very very easy to make!! The potatoes tasted rich and creamy!! I am looking forward to making them again!!!

Instead of boiling the potatoes, I roasted them in the oven with some olive oil at 425 degrees F for 35 minutes. tasted great.

I used sour cream instead of heavy cream because it was what I had on hand and added a tbs of fresh parsley. It was amazing! Thank you! First time ever roasting garlic and it was so easy and delicious!

I'm a potato LOVER and this recipe definitely does not dissapoint.  These mashed potatoes are absolutely great and extremely easy to prepare for someone not so confident (but not afraid to try) in the kitchen.  The perfect side for my Sunday meatloaf.  Thank You Neelys

I made these for Thanksgiving, and they were a HUGE hit! The roasted garlic flavor is so good and not overpowering at all. I will definately be making these more often! YUM!

I've been using this recipe for about a year and it's still as delicious as the first time. Good job Neelys

I've made this dish many times already since Thanksgiving.  It's great with or without the garlic.  The butter/cream make it nice and moist.  Definitely a keeper!

https://www.foodnetwork.com/videos/roasted-garlic-mashed-potatoes-0192643

Roasted to bring out its natural sweetness, garlic revs up mashed potatoes.

Double Potato and Halloumi Bake

sweet potato

potato

red onion

yellow pepper

red pepper

cloves

black pepper

halloumi cheese,

Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).

Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.

A perennial favorite I’m my household ever since I first discovered this recipe. It is ridiculously easy, and so amazing how flavorful these vegetables become, without so much as salt in the baking dish! Lovely as a side to some chicken, or great as a vegetarian meal with a fried egg with a lovely runny yolk on top. 

Nigella hit a home run with this easy, peasy recipe. Just throw the ingredients in the baking pan and roast away while you unwind from your day. Though the Halloumi is a bit expensive, its worth a try if you've never had it. Think salty mozzarella that browns instead of melting. I am making this tonight with some vegetarian sausages instead and sour cream on the side. Its also a nice option for a brunch side. yum, Yum, YUM!

last night, so made this for our brunch with scrambled eggs and mimosas (just to use up the rest of the champagne...).  Only had fingerling potatoes in the pantry but they worked out great.  Have made this several times before and if you happen to have any leftovers, you can turn them into a delicious frittata. Happy 2010, everyone!

These flavors work beautifully together -- the sweetness from the sweet potato and onion with the salty cheese and crispy veggies... perfection!  Pair with a roast bird (or roast anything, really)

Wow, this dish is SO good!  The potatoes are perfectly cooked as are the veggies.  I was leary of the "half head of garlic" and just "separate the cloves", but they get cooked perfectly and are not overwhelming.  We melted the Halloumi first (because we were waiting for Alton Brown's Good Eats Meatloaf to reach cooking temp) and then we broiled for about 4 mins.  Perfection in a casserole dish.  You must give this a try!

I've probably made this more then any of Nigella's recipe's if you cant find halloumi, Ive used mozzarella , it gives it its extra bit Ooomph that really sends this over the top, goes great with any roasted meats,or BBQed chicken and steaks, or even some grilled of fried sausages.

I have been making this recipe since I saw Nigella Bites on the Style Network several years ago. It is quick to make, incredibly flavorful and filling, and makes a perfect one dish dinner.  I have also served it as a vegetable side dish.  It is easy to keep the ingrediants on hand.  I make this at least once a month.

Corned Beef and Cabbage

corned beef

garlic cloves,

peppercorns

bay leaves

stout (recommended: Guinness)

beef broth

Water,

onions,

parsnips,

carrots,

green cabbage,

Slices of meat on a bed of cut vegetables

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.

After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.

In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.

Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

I think I added too much water but the beef was tender and falling apart. Veggies cooked great! Yum!

Love how great it tasted and it was simple as well.

I make this every year for St. Patrick's Day, this is at least year #5 with this recipe!  Absolutely amazing for every piece of it!!!

haven't tried yet sounds good going to try though we'll see

Oh, my goodness!  The meet was tender. I have never met Parsons before, and I absolutely loved them. The onions and the cabbage were incredible.

This is a wonderful, yet simple recipe for a delicious corned beef. The onions and butter make the cabbage delicious and I have found that people that don’t like cabbage LOVE this version. 

I just made this with a corned beef leftover from St Patrick’s Day. The recipe is excellent and the corned beef and vegetables delicious. I’m glad to see a foolproof recipe for something I love to cook. Don’t be afraid to try it!

I don’t eat beef or pork, but my family loves this recipe and holds it as the standard to compare all other corned beef to. 

Made my first-ever corned beef and cabbage dish for St. Patrick's Day dinner yesterday that everyone loved. Great and easy-to-follow recipe!<div><br /></div>

https://www.foodnetwork.com/videos/corned-beef-and-cabbage-0136730

Corned beef, cabbage, veggies and beer combine to create an Irish classic.

Potato, Tomato, Corn and Basil Salad

baby red potatoes, scrubbed

grape tomatoes, halved lengthwise

red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)

lemons,

salt

grinds pepper

Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.

Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

Refreshing summer potato salad! Easy to put together. I reduced the oil amount and added a bit of mustard and balsamic vinegar and a dab of red wine vinegar instead of the lemon as my husband doesn’t care for lemon vinaigrette, gave it a nice tang. A nice, light salad for summer and we served it with salmon.

This was a nice way to use up some summer produce.  We are a household of two, so I used 1 lb. potatoes, 2 ears of corn, and scaled everything else to serving size (we had leftovers).  I used thyme and rosemary to supplement the basil.  Very tasty!<br />

Easy and delicious! I made it easier by using frozen corn and roasting quartered potatoes

This is a very good salad, I added garlic and made the dressing into a vinegerette and used basil and flat leaf parsley. 

I've made this recipe MANY times and it's always a hit. Having made it so many times, I decided to try something new. Instead of boiling the potatoes, I used extra small red potatoes, cut them in half, tossed them in a little olive oil and kosher salt, and roasted them cut side down at 375 degrees F for about 15 minutes. I immediately take them off the baking sheet, making sure to maintain the integrity of the caramelized side of the potato. It was delicious! Added a whole new flavor to the salad. I also add the zest of almost one whole lemon and a little honey to the dressing. The zest adds a little brightness that goes well with the basil.<br />

This sounds amazing and it's perfect for in-season ingredients! I'm sharing the link in my CSA newsletter this week! Thanks for all the great recipes!

I made this for a BBQ and it was really great.  Loved that there was no mayo in it so we could leave it out a little longer.  Ended up not cooking the corn and everything tasted so fresh. 

https://www.foodnetwork.com/videos/potato-corn-and-tomato-salad-0237149

Fresh basil adds great flavor to Dave's twist on the classic potato salad.

Potato, Corn and Tomato Salad

French Potato Salad

dry white wine

chicken stock

Champagne vinegar

Dijon mustard

scallions

dill

parsley

basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Outstanding! Looked for an alternative to Mayo-based recipe (which I’ve loved since a child) and this exceeded expectations! My wife and I were amazed. It’s our new “go to” potato salad when alone or when friends join us. 

This is my favorite recipe for potato salad. i usually reduce the olive oil by 3-4 tablespoons so the salad isn’t too oily. 

This is delicious, light and full of flavor. I did add a little more Dijon mustard and I was out of green onions so I use the white onion. I love onions so I would make it this way again. I did not add all the olive oil but when it was finished and I tasted it I added a little bit more.

Absolutely delicious!! Tried this at a friends party and loved the fresh dill in the dish. Refreshing yet comforting. Will make this at home soon. 

Everything the others said and then some~~

I love this and have made it many times. I want to point out that it is NOT vegetarian! (Chicken stock)

I love Ina, but every once in a while I'm flummoxed by the five-star reviews for obviously flawed dishes.  This recipe is a DUD...unless you like a bowl of potatoes SWIMMING in olive oil...and I even upped the amount of potatoes (suspecting that 10 tablespoons of olive oil was going to be way too much).  Guests coming in less than two hours...not a happy camper here!

I L O V E this salad.  It is so delicious and my<br />family and friends always look forward to it.  Thanks Ina!

This recipe is perfect. I love it in every way!

https://www.foodnetwork.com/videos/inas-french-potato-salad-0170504

Fresh herbs and a good vinaigrette give Ina's potato salad a French accent.

Ina's French Potato Salad

Grilled Tuna Nicoise Platter

tuna

Good olive oil

Kosher salt

beans

Potato

tomatoes,

eggs,

black olives, pitted

watercress

anchovies (optional)

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter. 

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side. 

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. 

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. 

This recipe is the bomb!  Been making it for years...I use less salt and EVOO in potato salad, otherwise recipe is right on!  Love Ina’s recipes, but she’s a bit on the heavy side with salt, so just adjust to taste!

Perfect every time. Ina never disappoints. 

This is an awesome entertaining recipe!  I've made numerous of times and it's always a hit. Also a good way to make good use of the weekly CSA box.

this salad is delicious.  I use canned tuna.  I mix it all together and serve it on a big platter, my family and guests can't get enough

I used salmon instead of tuna. Otherwise I followed the recipe to a t. Had friends over for dinner and have made it for family get togethers-even the teenagers now young men request this. A superlative endorsement for a fish dish. Presents really beautifully.  French potato salad is awesome, and I tend to dress the entire dish with just that portion.

Perfect summer dish for a large group.  I like dishes with the "wow" factor that I don't have to cook on a hot afternoon - I could spend all my time with my guests telling me how wonderful my salad was.  Thank you, Hobbes - I followed your direction of starting with less salt and it really only needed one batch of vinegrette.  

I've made this a couple times now, and it is wonderful.  My only problem is that I don't have a platter big enough to hold it all - I have to serve the potatoes in a separate bowl.  It is a beautiful presentation - last time, my guests took a picture before we ate.  All the flavors compliment each other so well.  I've also made the potato salad on its own - much better than mayo potato salads!

I made this as the "adult" dinner for a kid birthday party for the parents.  It was wonderful!  I did scale back the olive oil in the vinaigrette.  I think Ina eyeballed it, and the recipe had to put in a measurement.  I used 4 Tbs. champagne vinegar and 8 Tbs. olive oil, plus a Tbs. of dijon instead of 1 tsp.  <br /><br />Everyone was able to put together a plate composed of their preferred ingredients, and parents picked items for their kids too.  It worked extremely well and I will make it again.  Definitely a crowd pleaser and flexible depending on what people like.  Also, I made everything ahead of time, except for grilling the tuna which only takes a few minutes at the very end.

A great summer meal!  Tasty &amp; delicious. I will say that tossing all of the ingredients together made for a less-than pretty dish.  Next time (and there will be many next times with this one), I will prepare and dress each dish individually.

Parmesan Smashed Potatoes

red new potatoes, unpeeled

kosher salt,

half and half

unsalted unsalted butter

sour cream

Parmesan

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.

In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

This recipe was delicious!  Everyone really enjoyed it.  It was very smooth and flavorful.   <br /><div>61 Reviews</div>

Excellent recipe. The only thing I did different is to stir in the melted butter first, then the half and half, because I read doing it in that order affects the texture (in a good way)!

These are the most perfect mashed potatoes ever. I never really liked mashed potatoes until I had these! But these are so creamy, but still have texture because of the skin and little chunks. They are way easier than regular mashed potatoes too. Every single person I've made these for, including self-proclaimed mashed potato connoisseurs, has said that these are the best mashed potatoes they've ever had! What else can I say? These are incredible, and I wouldn't change a thing about the recipe.

OH SO GOOD!! I made 1/3 the recipe for 2 of us and used a little more cheese than called for. Loved it!

Loved the recipe. Easy to make family loved it. I did not know what half and half is so I did half milk and half cream, is that correct.

This recipe is truly excellent. Not only does it dress-up my normal mashed potatoes, but actually saves work -- No peeling and no chopping! I normally don't care for skin-on mashed potatoes, but Ina has changed my mind; there's a nice look and texture to this dish.

Best mashed potatoes recipe ever! My family special requests this dish every Thanksgiving and Christmas. I add a few cloves of minced garlic and dried or fresh thyme to add even more flavor. Keeping the skins on the potatoes provides a thick texture, the parmesan adds a nice salty bite, and the sour cream gives the potatoes a luxurious silkiness. Another win for Ina!

I made this with a standing rib roast for Christmas dinner. They were fantastic! Everyone loved them. You have to add plenty of salt for all the flavors to come through. I will definitely make this recipe again. Thanks, Ina!

This recipe was a hit with my family, most of whom love mashed potatoes.  I am not a mashed potato fan, and this recipe did not convert me into one.  I would have preferred a stronger cheese flavor.

Top 26 red potato recipes recipes from across the web

The most viewed red potato recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Potatoes, Carrots, Parsnips...

Garlic Red Bliss Mash

Roasted Garlic Mashed Potatoes

Double Potato and Halloumi Bake

Corned Beef and Cabbage

Potato, Tomato, Corn and Basil Sala...

French Potato Salad

Grilled Tuna Nicoise Platter

Parmesan Smashed Potatoes

Roasted Turkey Tenderloin with New ...

Green Bean and Egg Salad with Goat ...

Beer Braised Corned Beef with Red P...

Corned Beef Hash

Christmas Soup

Boiled Potatoes

Herbed Potato Salad

Herbes de Provence Red Potato Oven ...

Grilled Red Potatoes

Fish Boil

Potato Frittata

Kale Soup

Frittata

Sancocho de Gallina

Parmesan Smashed Potatoes

Meatloaf Muffins with Barbecue Sauc...

Beef Stew

Top 26 red potato recipes recipes from across the web

The most viewed red potato recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Potatoes, Carrots, Parsnips...

Garlic Red Bliss Mash

Roasted Garlic Mashed Potatoes

Double Potato and Halloumi Bake

Corned Beef and Cabbage

Potato, Tomato, Corn and Basil Sala...

French Potato Salad

Grilled Tuna Nicoise Platter

Parmesan Smashed Potatoes

Roasted Turkey Tenderloin with New ...

Green Bean and Egg Salad with Goat ...

Beer Braised Corned Beef with Red P...

Corned Beef Hash

Christmas Soup

Boiled Potatoes

Herbed Potato Salad

Herbes de Provence Red Potato Oven ...

Grilled Red Potatoes

Fish Boil

Potato Frittata

Kale Soup

Frittata

Sancocho de Gallina

Parmesan Smashed Potatoes

Meatloaf Muffins with Barbecue Sauc...

Beef Stew

The most viewed red potato recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine