I like to use
baby gold potatoes however any potato variety will work.
We used
baby gold potatoes in this recipe and they were a terrific choice, but we've also used fingerling and red - skinned potatoes with equally good results.
Not exact matches
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup
baby carrots, in 1/2 inch slices 3/4 pounds yukon
gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Roast Chicken with lemon roasted
baby Yukon
Gold potatoes served on butter lettuce with green peas and a pink peppercorn beurre blanc was on the menu for dinner last night.
I also like to add
baby Yukon
Gold potatoes to the roasting pan to roast along with the pork roast.
Either
baby red, Yukon
Gold, or fingerling
potatoes will work well here, as they'll maintain their shape nicely during cooking.
6 to 8
baby Idaho ® Yukon
Gold potatoes (any long and narrow waxy heirloom will work), based on skillet size 8 tablespoons unsalted butter, melted 4 garlic cloves, minced 4 tablespoons finely minced herbs (I use parsley, rosemary, and thyme.)
Suletzki, who lives in Cambridge, Massachusetts, took the prize with her Hasselback
Potato Skillet Bake recipe that calls for
baby Idaho ® Yukon
Gold Potatoes.
6 eggsHandful fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon
gold potato, blanched and cut in small cubes2 cups
baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.
I actually enjoy sweet, purple and Yukon
gold potatoes the best, but I also love
baby red
potatoes (also known as new
potatoes) that I used in this recipe, too.