Red Hot Potatoes Recipes

Steps:

• 1. Red potatoes- leave skins on and wash, set in a bowl of water for 15-20 mins before cutting them. Then let them drain and damp them dry, set aside as you prepare the rest.
• 2. Pre heat oven 450, grease a flat baking sheet with the 1-2 T of olive oil. Let your baking sheet warm up in the oven as you are preparing your potatoes.
• 3. Red potatoes- cut in half length wise and then cut each half into 4 wedges. So you will end up with 8 wedges total of each potatoes. Place in a bowl and lightly throw some salt and pepper on them.
• 4. 3-4 T olive oil, parsley, garlic, rosemary- mix well in a med bowl, grab a hand full of potatoes toss in oil mix to coat. Make sure they are coated well. Take your heated baking sheet out and place on the stove (please use a oven glove) and place the coated potatoes single layered on sheet. Note: Your baking sheet should sizzle when you place the potatoes on.
• 5. Bake at 450 meddle rack for 20 min. Potatoes should be a nice golden crispy brown. Flip each one with tongs and place back in oven for 15-20 mins. Place about 1/4 C at a time of hot wing sauce in a big bowl. As soon as your potatoes come out, grab a few with tongs and toss the potatoes in the bowl like hot wings. You don't need much sauce to cover them. Place on a plate and serve. Note: I put a few back in the oven for 10 mins (turning the oven off) with the wing sauce on the potatoes to see how they would come out. They are softer but still really good. If you want them to be still crispy just serve it immediately after you toss in wing sauce.
• 6. https://www.justapinch.com/recipes/main-course/chicken/wing-sauce.html?p=4

Steps:

• Cook potatoes, peppers and onion until cooked through, the onions should begin to turn brown and the potatoes should be nicely browned and fork tender.
• Add Polish Sausage and heat through.
• Douse with the franks red hot (I use an entire bottle, but you should do it to taste).
• Sprinkle with Salt and Pepper to taste.

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.

Steps:

• Build a campfire and allow the fire to burn until hot.
• Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
• Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
• Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
• Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.