Florida Red Potatoes are a highly nutritious food that is a healthy and tasty addition to any meal. Because Florida Red Potatoes are eaten with their skins on, they maintain more of their positive nutritional components than other varieties. Red potatoes bear a rosy red thin skin and white flesh. When small and newly harvested, they are termed “new potatoes”. These waxy potatoes hold their shape after they are cooked, so they are great for making potato salads and scalloped potatoes. I love cooking with
Florida Red Potatoes. The color and flavor enhances any meal, from red potato salad with sour cream and fresh dill to a simple dinnertime frittata with caramelized onions and rosemary red potatoes, my table just would not be the same without them. Here are some simple cooking tips to remember: ” When boiling your red potatoes, always start with cold salted water. ” Par boiling quartered red potatoes for 5 minutes before roasting in the oven will make the potatoes a luscious, crisp brown side dish that no one can resist! ”
For the flavor of a baked potato, simply rinse the potatoes thoroughly in a strainer with cold water. Pierce the Florida Red Potatoes with a fork and microwave for about 4 minutes, turning once. In no time at all, topped with sour cream, butter and chives you have a colorful treat as good as any steak house can serve up! ” To make fluffy red-skinned mashed potatoes, try using a splash of low sodium chicken broth and reduced fat sour cream. ” Why not boil up a whole bag of Florida Red Potatoes at once, cut into quarters and refrigerate.
They will be at your fingertips for easy home fries and other simple side dishes and of course less pots to wash!!
Quick and Easy Red Potato Frittata with Caramelized Onions
Ingredients
Six eggs, well beaten
Four Florida Red Potatoes, cut and par boiled
One large Vidalia onion
1-tablespoon balsamic vinegar
1-teaspoon olive oil
Salt and pepper to taste
1-teaspoon butter
1 sprig fresh rosemary
¼ cup freshly grated parmesan cheese or crumbled gorgonzola cheese
Directions
- Beat eggs until fluffy and set aside. Preheat broiler. Heat medium sized non-stick pan with olive oil until hot and add sliced onions. Sauté, stirring with wooden spoon until caramelized, about 20 minutes. Remove from heat and add balsamic vinegar.
- Heat large omelet pan and spray with food release spray, such as PAM Melt 1-teaspoon butter and sauté Florida Red Potatoes. Season with salt and pepper. Add caramelized onions to the potatoes and sauté for another minute. Add beaten eggs and fresh rosemary. Using a rubber spatula, pushing in the edges of the frittata to let the uncooked eggs hit the bottom of the pan. Sprinkle either parmesan cheese or gorgonzola cheese over the top and immediately place under the broiler until cheese is completely melted and the frittata is fluffy. Serve immediately.
I love to serve this dish as a summer supper with a side plate of thick slices of fresh beefsteak tomatoes topped with fresh chopped basil and fresh ground pepper. Make sure you serve a basket of warm garlic bread. The bread is perfect to soak up the melted cheese and onions from this dish.
