Content

• Ingredients
• To step
• Part 1 of 4: Preparing the red potatoes
• Part 2 of 4: Traditional cooking on the stove
• Part 3 of 4: Cooking in the microwave
• Part 4 of 4: Variations
• Necessities

Red potatoes are perfect for cooking and are therefore very quick and easy to prepare. You can cook red potatoes on the stove or in the microwave, but whichever way you choose, they are a versatile ingredient that can be decorated in a variety of ways and can be varied in countless ways. Keep reading to learn more.

Ingredients

For 4 servings

• 900 g of red potatoes
• Cold water
• Salt (optional)
• 3 to 4 tbsp. (45 to 60 ml) butter, melted (optional)
• 1 tbsp. (15 ml) fresh finely chopped parsley (optional)

To step

Part 1 of 4: Preparing the red potatoes

1. Wash the potatoes. Rinse well under running water, gently scrubbing the dirt off with your fingers or with a damp, clean cloth.
   • Do not use a vegetable brush to wash the red potatoes and do not press too hard with your fingers. The skin of a red potato is very thin, so it can break if you scrub too hard.
2. Cut out the sprouts. Use a kitchen knife to cut out the “eyes” or sprouts that have started to form.
3. Decide whether or not to peel the potatoes. Because red potatoes have a very thin skin, they are often not peeled. However, the choice is yours.
   • The peel provides extra fiber, so there is the benefit of extra nutritional value if you leave the peel on.
   • If you see certain areas that are turning green, remove them with a vegetable peeler. These spots are no longer good and will also taste very bitter. The rest of the potato should still be edible, as long as there is no mold on it.
4. Cut the potatoes into equal pieces. To ensure that every piece of potato is cooked equally well, all potato pieces should be cut the same size before cooking them.
   • If you have small red potatoes, also called “new” red potatoes, you can usually cook them whole. At most, they only need to be cut in half, or in quarters.
   • However, if you have medium sized red potatoes, you should at least cut them into eighths.
   • Regardless of size, all potato pieces should be the same size.

Part 2 of 4: Traditional cooking on the stove

1. Place the potatoes in a medium saucepan. Add enough cold water to submerge the potatoes 2.5 to 5 cm.
   • By starting with cold water, you ensure that the potatoes can get to temperature evenly and therefore cook evenly. If you start with hot water, you may be cooking the outside for too long before the inside is completely cooked.
2. Add salt if you like. Salt is necessary, but if you add it to the potatoes now, the potatoes will absorb some of the salt during cooking. As a result, the inside will have a little more flavor.
   • Use about 1 tbsp. (15 ml) salt. The potatoes won't absorb it all, so don't be afraid to use a generous amount.
3. Boil the potatoes over medium heat until soft. Cook the potatoes uncovered for about 15 minutes, or until soft enough to stick in with a fork without breaking apart.
   • Potatoes can take longer or shorter, depending on the size. Small red potato quarters are done in 7 minutes, while larger pieces of red from a medium potato take 18 minutes.
   • Potatoes don't need as much water as rice or pasta because potatoes absorb very little moisture during cooking. Therefore, you can save water by not submerging them further than 2.5 to 5 cm.
   • You can also add water while cooking if too much has evaporated.
   • It is important that you do not put the lid on the pan. Otherwise, the pan will get very hot, affecting the way the potatoes cook.
4. Drain the water. Empty the contents of the pan into a colander to drain the water. Gently shake the colander to get rid of any excess water before returning the potatoes to the pan or on a platter.
   • You can also drain the water by putting the lid on the pan, but in such a way that the water can drain through an opening when you turn the pan over, without the potatoes tumbling out of the pan. Tilt the pan over the sink like that to drain the water.
5. Serve the potatoes with melted butter and finely chopped parsley. Add the butter and the finely chopped parsley to the potatoes, sprinkling it over so that all potato pieces get a layer of parsley. Serve them warm.

Part 3 of 4: Cooking in the microwave

1. Place the potatoes in a microwave-safe bowl. Pour in 1 cup (250 ml) of water.
   • A rule of thumb is to use 1/2 cup (125 ml) of water per 450 g of red potatoes when cooking it in the microwave. The potatoes are partially submerged, but maybe not completely.
   • Lay the potatoes in as even layers as possible, so that each layer comes into equal contact with the boiling water.
2. Sprinkle with some salt. If desired, you can add 1 tsp. to 1 tbsp. (5 to 15 ml) salt, with most of the salt in the water and not on the potatoes.
   • Salt is not necessary, but by adding it to the potatoes now, they absorb some of the salt during cooking, giving them more flavor.
3. Cook them on a high heat for 12 to 16 minutes. Cover with a loose lid and microwave the potatoes until soft enough to pierce with a fork without breaking apart.
   • Cover it loosely with a lid, suitable for the microwave or a piece of plastic wrap.
   • Boil the potatoes for 6 to 8 minutes per 450 grams.
4. Drain the water. Drain the potatoes in a colander. Shake the colander a bit to make sure no water remains before putting the potatoes back in the bowl.
   • You can also drain the water by keeping the lid on the bowl, but in such a way that the water can drain through an opening when you turn the pan over, without the potatoes tumbling out of the pan of course. Tilt the pan over the sink like that to drain the water.
5. Serve the potatoes with melted butter and finely chopped parsley. Add the butter and chopped parsley to the potatoes. Gently shake the potatoes so that all potato pieces are coated with parsley and serve while still warm.

Part 4 of 4: Variations

1. Use the boiled red potatoes to make mashed potatoes. While floury potatoes are usually chosen for mashed potatoes, red potatoes can also be used to make excellent mashed potatoes.
   • If you want to make mashed potatoes, remove all or most of the skin before cooking the potatoes.
   • Cook the potatoes for 5 to 10 minutes longer until they start to disintegrate when pricked with a fork.
   • Add 2 to 4 tbsp. (30 to 60 ml) butter to the potatoes and 1/2 cup (125 ml) milk after draining. Pound them with a pestle or mixer until the potatoes have reached the desired texture.
2. Make a potato salad. If you want to use the red potatoes for a cold potato salad, cook and drain them, then put them in the fridge for an hour until they cool.
   • Note that with a potato salad you can use the red potatoes without or with the skin.
   • Cut the potatoes when they have cooled. The pieces should not be larger than 2.5 cm in diameter.
   • Toss potatoes with 6 hard-boiled and chopped eggs, 450g fried and crumbled bacon, 1 stalk of chopped celery, 1 chopped onion and 2 cups (500ml) mayonnaise together, until well blended.
   • Keep the potato salad in a cool place until ready to serve.
3. Top it with cheese. An easy way to garnish your cooked red potatoes is to cover them with melted or toasted cheese. Parmesan cheese is great for a quick dressing without too much fuss, but if you want to go the extra mile, cheddar or mozzarella cheese are well worth it.
   • You can simply sprinkle grated Parmesan cheese over it without having to do anything else.
   • Use at least 1/2 cup (125 ml) of cheddar, mozzarella, or equivalent cheese and sprinkle / crumble over the boiled and drained potatoes. Microwave the cheese-covered potatoes for 30 seconds until the cheese has melted.
   • If you want to toast the cheese slightly and thus make the edges of the potatoes slightly crispy, put the boiled and cheese-covered potatoes on a greased baking tin and bake at 180 degrees Celsius (top rack of the oven) for 10 minutes.
4. Sprinkle with additional herbs or dressing. Red potatoes are versatile, so they pair well with dressings made with savory herbs and spicy spices.
   • For example, a quick way to add color and flavor to the cooked and drained red potatoes is to add 1 tsp. (5 ml) paprika powder on top.
   • Likewise, you can add 1 tsp. (5 ml) paprika combine with 2 tbsp. (30 ml) olive oil, stir it well until thoroughly blended. Stir the boiled and drained potatoes into this mixture so that they are completely absorbed by the flavors of both the paprika and the oil.
5. Make "drunk" potatoes. Although “drunken” potatoes are often made with baked floury potatoes, you can create a similar dish with the boiled and drained red potatoes.
   • If the potatoes aren't already quartered, do so now.
   • Divide it into portions.
   • Cover each portion with butter and stir until well greased. Sprinkle with ground cheddar cheese, a dollop of sour cream and some finely chopped fresh chives or green onions. You can also add pieces of bacon.

Necessities

• (Paper) wipes
• Paring knife
• Vegetable peeler (optional)
• Chef's knife
• Medium pan OR come in the microwave
• Colander
• Serving spoon