These are good roasted or mashed. Redskins are delicate and thus cook more quickly than other types of potatoes. On the table in no time. Use in combo w/ the dill from herb & allium to make a classic potato salad! Schoharie Valley Farm
Storage: Up to 3 weeks in the cool, dark pantry.
6 Ways to Prepare Redskin Potatoes
Oven-Roasted Herbed Redskin Potatoes
—slip chopped shallots in the roasting pan and sprinkle with snipped chives right before serving.
2 lbs new red potatoes, skins on, scrubbed
5 strips bacon, about 100 grams, diced
5 green onions
3 Tablespoons sherry vinegar (or apple cider)
1/2 cup chive blossoms
1 teaspoon sugar
3 Tablespoons olive oil
1 teaspoon grainy mustard
salt and pepper
1 Start potatoes in cold water and bring to a boil until fork tender. Cook bacon starting in a cold pan, and cook until crispy, drain on paper towels. While the bacon is cooking, chop the white and pale green parts of the green onion or ramp. Add to the bacon, stir well, and saute for a few more minutes.
2 Remove bacon and onion from the pan and deglaze the pan with the vinegar. Use a spatula to scrape up all the bacon bits at the bottom of the pan.
3 Add the sugar, oil, and mustard to the pan and mix to combine.
4 In a large mixing bowl, combine boiled potatoes, chive blossoms, bacon and onions, and warm vinaigrette.
5 Season the salad with salt and pepper and mix gently, but thoroughly. Serve at once.