Red Potato Recipe –Italian Style!

This Red Potato Recipe is easy to make and tastes great warm or cold, so what’s not to like? Print the complete recipe at http://www.myfoodchannel.com/red-potato-recipe/
Give this potato dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/

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My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552

Italian-Style Potatoes

ingredients:

3 lbs petite RED POTATOES
3-5 cloves GARLIC (finely chopped)
½ cup GREEN ONIONS (chopped)
1 cup PARSLEY (chopped)
1 tsp DRY MUSTARD
2 tsp WORCESTERSHIRE SAUCE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp PAPRIKA
SALT and PEPPER (to taste)

directions:

Wash potatoes and remove any blemishes. Leave the skin on. Place in a large pot with water, add salt, cover and bring to a boil and allow potatoes to cook 20-25 minutes. They’ll be done as soon as a fork inserts easily into the potato center. DO NOT OVERCOOK the potatoes! –it will be a disaster if you do. “Disaster” might be too strong a word, but you do not want the potatoes to become too soft. As soon as the potatoes are cooked, pour the hot water off in the sink and refill the pot with cold water to stop the potatoes from overcooking and becoming mushy.

While the potatoes cool, finely chop the garlic and chop the green onions and parsley. I prefer using the hardier curly parsley over the leafier Italian parsley for this dish.

In a large bowl, add olive oil, vinegar, Worcestershire sauce, dry mustard, paprika, salt and pepper, and mix ingredients well. Add the garlic, onion, and parsley and mix into the dressing. Drain potatoes and cut into large pieces into the bowl.
Toss potatoes gently with the dressing until well covered. Serve right away or serve it later, it tastes great either way.

Bon appétit!

Comments

Shakira Featherston says:

I forgot to mention that I did make this and my husband bought basil instead of parsley( it was a mistake) and OMG!!! It was absolutely delicious!! Seriously. All I wanted to do was eat the potatoes lol it was so good!! ( try it with the basil next time)

Bush Girl Karen says:

They look great, something I can try out on the trail too!

Ramona Scott says:

CHEF BUCK! THIS IS DELICIOUS OMG!!! Im not gonna lie I was skeptical with the olive oil n raw garlic onions n parsley, but wow! Im keep this recipe reeaal close. Fantastic! Is all I gotta say. Thanks

Winterstick549 says:

Meant to say ‘dont’ use mustard,,lol.

Chirag Kenia says:

Absolutely love your narrations! Keep it up!

Alexis Jones says:

Can I use regular olive oil?

MissBlaQ Berri says:

Lol this was a joy to watch

JChaos1120 says:

Your accent makes me so damn happy!!

Simma Yu says:

Hi chef but can you use regular mustard if you don’t have dry mustard? Also I love you salmon croquet video it was funny.

Taz Begum says:

Looks fantastic! You are a funny narrator! Can I roast the potatoes in the oven after doing this? I bet it would taste amazeballs!

Peace says:

Detailed Recipes are very nice to have. Thanks a lot.

Jeremy Bagley says:

…and some paprika just for the hell of it lmao!

Jason Anthony says:

Thanks for keeping me fat! lol

aidah korte says:

I don’t know if it’s ur voice tone or accent ( don’t fuss I’m foreign) me likes this simple video. Mine turned out great thanks!!

pacluv says:

Chef Buck all of your recipes that I have tried, I’ve loved them. Can’t wait to try this one it looks sooooo good. It’s making me hungry.

Sue Albano says:

Love it! Try parboil then roasting in the marinade

Amanda Freeland says:

Wow! First time watching your channel. I’ll definitely be a subscriber. I love how you narrate. You make it very easy for us non-professional folk to follow. Thanks a bunch and I look forward to many cooking adventures with you.

todd peterson says:

Made your Garlic Shrimp the other day—OUTSTANDING! Can’t wait to make your Green Bean recipe and your Italian Potato’s.

TK SAR says:

Omg you are soo funny….screaming!! I love your style! I’m going to try this recipe… It has me drooling over here.

Alex Raquel says:

mine came out delicious

sophisticatedbadgurl says:

When you pronounced
” Worcestershire sauce” I died. Too funny

Ronny Franklin says:

ha dude, great video and funny narration! I’m definitely trying this recipe today. Just bought a bag of potatoes.

saphiremommy says:

I am doing this but Im roasting my garlic first 🙂 yum yum!

apple grace sojor says:

Can you write down the reciepe please, I dont know what name of the red one powder. Thanks.

mrlafayette1964 says:

cooking it up! thanks Buck, you remind me a little of Justin Wilson may he rest in peace. I have some Basil in my garden ,gonna try that version too.

Louisa Grizzard says:

Its great in the oven to but don’t put the parsley in til after

tallladyjay says:

I served these potatoes last night with fried porgies and a salid  from my garden.  I also grow lots of parsley. My husband said, “Thank you for that delicious dinner!”,  at least five times.  The potatoes are full of flavor and  delicious and I will make them often now,  because we loved this recipe so much..  I had never used red potatoes before I saw your video. Thank you Chef!  .    

nancy nunez says:

And Happy Thanksgiving!!!!!!

Shakira Featherston says:

Can u cook these ingredients in the oven as opposed to boiling the taters then add ingredients?

C. Sewell says:

I made this because I have parsley in my garden and didn’t know what to do with it; it was good, but next time I will use less vinegar.  Thanks for the video.

hawaiidispenser says:

These turned out pretty good, but it wasn’t quite the home run I thought it would be by watching this video.  I felt the acidic hit was a bit too much from the combo of the vinegar and green onion and raw garlic.  Probably just needs 2 of those 3.  The potatoes probably need time to absorb the mixture as well, as it tasted better the next day.  I’ll just make some adjustments and try again another time.  Thanks for the recipe, Chef Buck.

Deidra Taylor says:

dude you is funny lmao will try this for sure

Mark Thompson says:

Love all of your videos and your commentary always makes me crack up.  Have to be careful watching them at working because the other cubical monkeys always look at me funny.  Thank you so much for sharing.  I’m taking this and the Indian style Deviled eggs to a family gathering.  Haven’t tried the eggs yet, but I’m sure they will be a hit.

Dana Razina says:

I never regretted trying almost every recipe of Chef Buck – simple, delicious, genius!

Swoop1991 says:

Man, I just stumbled on a Diamond!
Instant sub!

Simon Petit says:

Chef Buck are you from Louisiana?

Habanéra says:

Thank you for this recipe.  I’m making this for all the girls at work and hope they all like the potatoes.

Darren Fortner says:

What an awesome sounding and looking recipe! I can’t wait to fix this for the family. Chef, thank you for all you do. You have a fantastic channel here and you and your videos are super enjoyable to watch!

Ramona Williams says:

awesome potatoes. I scrolled and scrolled trying to find a really different yet tasty roasted potato dish and this is it. thank you.

Messy Baker says:

Wow! This looks great! I’m gonna try this for sure. 🙂

gong wong says:

I tried preparing this tonight for Mother’s Day… Long story short, I failed miserably, though no would would admit it.

nancy nunez says:

If I was to add a little bit of mayo do you think it will taste ok? i really never made potato salad before and I have to take a good potato salad for a family gathering tomorrow. 

nancy nunez says:

Omggggg.. It turned out great!!! I added mayo to the recipe and I swear everyone is going to love this. Thank u so much for ur recipe or else I would be taking a simple potatoes salad. !! Oh.. And it looks great too.

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