Chive Red Potatoes Recipes

Steps:

• Peel a narrow strip around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Combine the butter, chives, salt and garlic powder in a small bowl. Drain potatoes; drizzle with butter mixture and toss gently to coat.

Steps:

• Wash the potatoes well and slice them halfway. If they are large enough, slice them in half again. Lay all the slices in a large baking pan.
• Sprinkle the potatoes well with the seasonings.
• Melt the butter. Crush the garlic cloves into the melted butter and stir them well in the butter. Let them sit for about 30 seconds or so.
• Drizzle the garlic butter over the potatoes well and incorporate them all.
• Bake in the uncovered dish for about 40 minutes or so, until they are tender and golden brown.

Steps:

• Bring a 2 quart sauce pot half full of water to a boil.
• While water is coming to a boil dice potatoes to 1/4 inch cubes.
• Add cubed potatoes to boiling water and cook on a slow boil until just fork tender (still firm).
• Drain in a colander and return potatoes to pot.
• Add butter cubes and gently stir until butter has melted.
• Stir in minced chives and season to taste with salt and pepper.

Steps:

• Slice potatoes in 1/4 inch slices. I used a serrated potato slicer, but you can use a regular knife if necessary. Mix all ingredients together in a bowl. Spoon into 16 inch aluminum foil strips. Fold and seal into packets individuallly. Grill on medium heat 20-25 minutes, until cooked.
• Serve.

Steps:

• Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
• Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
• Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

Steps:

• Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
• Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Steps:

• Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Steps:

• Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on rimmed baking sheet. Press each gently with fork to flatten slightly.
• Stir butter, chives, and lemon peel in medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
• Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill potatoes, cut side down, until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up, to platter. Drizzle with warm chive butter.

Steps:

• Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.

Steps:

• Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
• Cut potatoes into bite-sized pieces.
• Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown. Add bacon and saute until golden. Add onions and peppers and saute for 1 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.

Steps:

• -Preheat oven to 350°F.
• -Wash and dry red potatoes.
• -Cut half or quarters.
• -Treat a 2-qt casserole dish with nonstick cooking spray.
• -Toss potato chunks in olive oil, and place evenly in dish.
• -Distribute sour cream over vegetables.
• -Sprinkle with chives and salt-n-pepper to taste.
• -Cover with foil or lid and bake for 45-50 minutes.
• -Stir and enjoy.

Steps:

• Combine broth, potatoes and bay leaves in heavy large saucepan. Bring to boil. Reduce heat, cover partially and simmer until potatoes are tender, about 15 minutes. Using slotted spoon, transfer potatoes to large bowl. Add wine to broth and boil until reduced to 1/3 cup, about 12 minutes. Discard bay leaves. Return potatoes to pot. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Stir potatoes over medium heat until heated through, about 4 minutes. Stir in chives. Season to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain; mash potatoes with sour cream and milk. Stir in the chives, garlic, salt and pepper.

Steps:

• Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
• Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

Steps:

• Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
• Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

Steps:

• Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.

Steps:

• Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
• Season with salt; stir in most of the chives. Top with remaining chives before serving.