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Red potatoes

Explore 103 recipes, 19 videos, and more

Choucroute Garni

Ingredients
  • 5 or 6 pounds drained sauerkraut
  • 25 whole black peppercorns
  • 1 1/2 teaspoons coriander seeds
  • 5 whole cloves
  • 15 juniper berries
  • 6 fresh sprigs flat-leaf parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup goose fat
  • 4 medium onions, sliced 1/8-inch thick
  • 1 1/2 cups Riesling or other dry white wine
  • 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 slab (1 1/2 pounds) dry-salted bacon, rinsed and dried
  • 1 slab (1 1/2 pounds) smoked bacon
  • 2 dry-salted pig's knuckles, (about 1 1/2 pounds)
  • 1 pound smoked pork butt
  • 3 carrots, peeled
  • 1/4 cup finely minced garlic
  • 2 teaspoons salt
  • 8 small red potatoes, peeled
  • 4 white veal sausages (weisswurst or bockwurst; about 4 ounces each)
  • 4 smoked country sausages (bauerwurst; about 4 ounces each)
  • 4 knackwurst sausages (about 4 ounces each)
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Minestrone

Ingredients
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 3/4 cup dried cannellini beans (5 ounces)
  • 2 cups loosely packed fresh basil leaves
  • 1 large celery stalk, minced
  • 3 garlic cloves, minced
  • 8 cups water, plus more for soaking
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, chopped
  • 1 medium carrot, peeled and minced
  • 2 large celery stalks, sliced 1/4 inch thick
  • 1/2 teaspoon coarse salt
  • 1 large onion, peeled and minced (1 cup)
  • 1 dried bay leaf
  • 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1 large red potato, cut into 1/2-inch pieces
  • 2 ounces prosciutto ends (optional), cut into pieces
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • 1/4 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
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Vegetable Market Salad

Time:45 mins
Ingredients
  • Zest and juice of 1 lemon
  • 3 anchovy fillets, finely chopped (optional)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
  • 2 garlic cloves, thinly sliced
  • 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
  • 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
  • 2 ounces radishes (about 4), ends trimmed, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons capers, rinsed and dried
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Red Potato Truffle Zaps

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Laid Back Thanksgiving, Part 1

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Roasted Vegetables

Ingredients
  • 8-10 Brussels sprouts, (about 8 ounces)
  • 8 cipollini onions, (about 4 ounces)
  • 1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 medium turnip, peeled, trimmed, cut into 1-inch pieces
  • 2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped parsley
  • 1 tablespoon fresh chervil sprigs
  • 1 tablespoon fresh thyme leaves
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Peas and Potatoes with Mint

Time:30 mins
Ingredients
  • 1 pound small red potatoes, halved
  • Salt and pepper
  • 1 cup shelled English peas
  • 1/2 pound snap peas, halved crosswise
  • 1/4 pound snow peas, halved crosswise
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon grated lemon zest plus 2 teaspoons juice
  • 2 tablespoons chopped fresh mint leaves
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Shrimp Boil with Corn and Potatoes

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Cold Tuna Nicoise Casserole, Part 2

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Cold Tuna Nicoise Casserole, Part 1

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