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Flavorful Red Potatoes Recipe
Flavorful Red Potatoes Recipe photo by Taste of Home

Flavorful Red Potatoes Recipe

Read Reviews (4)
4.5 4
Publisher Photo
This recipe is not only a wonderful side dish, but also hearty enough to make a satisfying late-night supper. It’s delicious with both baby red or white potatoes, and if you can’t find those, use larger potatoes cut in quarters. Wolfgang Hanau – West Palm Beach, FL
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 12 small red potatoes
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons capers, drained
  • 2 tablespoons sliced Greek olives
  • 1 tablespoon thinly sliced green onion
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup equals 264 calories, 21 g fat (4 g saturated fat), 6 mg cholesterol, 240 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  2. Meanwhile, in a small bowl, combine the remaining ingredients. Drain potatoes; cool slightly. Cut each in half; place in a serving bowl. Add cheese mixture; toss gently to coat. Yield: 6 servings.
Originally published as Flavorful Red Potatoes in Simple & Delicious May/June 2009, p35

Nutritional Facts

2/3 cup equals 264 calories, 21 g fat (4 g saturated fat), 6 mg cholesterol, 240 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Flavorful Red Potatoes(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 13, 2012

Did not use the capers, olives, or green onion. I would like these additions, but my family wouldn't. I thought these were good.

MY REVIEW
Reviewed Apr. 9, 2012

These were great and very easy. The taste was good. I forgot the olives and didn't use capers. I liked it just the way it was.

MY REVIEW
Reviewed Sep. 24, 2011

I was a little hesitant about making this thinking that with the capers and the Greek olives that it might turn out a bit overwhelming/salty. But I loved it! The olive oil mellowed it out smoothly and everything went together beautifully!

MY REVIEW
Reviewed Oct. 29, 2009

Yes! I did however make it without the green onion and pepper since I"m allergice to them. Still...awesome! I'm making it again today.

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