The key to cooking baby red potatoes is to undercook them slightly. Because potatoes hold their heat well and continue cooking even after pulling them from the heat, it’s best to cook them al dente. This way, they’ll be perfect by the time they hit the table. To check, pierce the baby red with a toothpick and if you feel a hint of resistance, they’re done. Of course, this method doesn’t hold when mashing is the desired result.
Oven roasting is one of the least time consuming and fussy ways of cooking baby red potatoes. Season with any combination of fresh herbs and spices and rub with a light amount of olive oil to crisp up the skins. Take a large bowl and add oil, minced garlic, salt, pepper and fresh rosemary. Roll the washed potatoes in the mixture until well coated and then place on a cookie sheet or in a shallow baking pan. Bake the potatoes in a pre-heated oven at 400 degrees. Cook for about 30 to 40 minutes, giving the potatoes a turn halfway through the cooking process.
Use very small baby reds on kabobs to go alongside grilled steaks or chicken. Because potatoes can take some time to cook thoroughly, it’s best to par-boil the baby reds for a few minutes before placing them on the grill. Take a saucepan and fill it up with cool water. Add salt to taste and as many baby reds as you like. Cook the potatoes for about 10 minutes and then drain, cool and pat dry. They should be just soft enough to place on the skewer. Season with a preferred marinade and place them on the grill. Another method for grilling potatoes involves seasoning and wrapping them in a foil pack before putting them on the heat for about 40 minutes.
Steaming baby red potatoes takes slightly less time than oven roasting and creates a softer potato without the crispy skin. Place a steamer basket in a saucepan and fill the pan with water until it reaches the bottom of the basket. Put the potatoes in the basket, cover the pan and turn on the heat until the water begins to boil. When steaming the potatoes, boil at a gentle simmer to prevent all of the water from boiling out, subsequently burning the pan and ruining the potatoes. Try not to keep taking the lid off to check on the potatoes, since this prolongs the cooking time. Cook the potatoes for about 15 minutes or until fork tender.
The best method for boiling red potatoes is to add them to cool water and bring the temperature of both water and potato up together. This allows the potatoes to cook evenly and thoroughly and prevents overcooking. Always salt the water prior to cooking and keep the water level at least one inch above the potatoes. Boil on a simmer instead of a rolling boil and remember to drain them completely before serving. The length of cooking time depends on the amount of potatoes, but baby reds will generally cook in about 15 to 20 minutes when boiled.