Originally Posted by
You want to go where?
Actually, one thing that really irritates me is the use of the wrong potato for mashing, baking or roasting. For example, someone suggested roasting the little red potatoes. I find that they don't roast nearly as well as russet potatoes which develop a nice crust on the outside, and a fluffy inside.
I also find that red potatoes make a very gluey, unpleasant mashed potato.
The small red new potatoes are best used for salads or just boiled enough so that they are tender.
For red potoatos...
Cut them up into cubes and toss into a glass pan.
Coat lightly with olive oil. Add garlic, bacon, rosemary, parmesan cheese, and butter.
Cook at 400 for about 30 minutes or until tender.
