I put a little bit of olive oil in a sauce pan, with the potatoes and put them over a low heat for 30 or 40 minutes. You have to shake the pan occasionally to turn them over so they don't stick. Then just serve with salt and pepper and a little butter as a side dish. The skins get all crispy when done this way.

I like them for potato salad as they cook quickly and stay firm. I put them in a pot with some water, cover with a lid and bring to the boil. As soon as they boil, turn the heat off and let them go cold in the water. They should be cooked just right. You can scrape off the peels or not, as you prefer.

I do this, and you can use fingerling potatoes as well. GS loves these!

Mexican Potatoes
Ingredients
3 or 4 Red Potatoes cut into 1 inch wedges **cut fingerlings in half lengthwise
1 tablespoon of olive oil
1 tablespoon of taco seasoning

Directions

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.

I make salt potatoes. Bring to noil about 3-4 cups of water plus half a box of plain table salt, add fingerling potatoes (whole) and boil about 30-35 minutes. No lid needed. Pour off the water, do not rinse the potatoes,leave skins on. As they dry, they will develop a thin salt crust. Serve with butter (pats or melted). Delicious!

We like to roast them in the oven. Put in a flat pan with a slight lip. Drizzle with olive oil, salt and pepper. Roast at 400 for about 30-45 minutes. Yummm!

I put them in a cast iron skillet, drizzle with EVOO, sea salt and fresh cracked pepper..425F for about 20-25 min..shake them about a few times during cooking..I also use this method with small thin skinned new potatoes.

Love them in the oven as Walnutcreek and Terri describe. I slice them in half lengthwise, use olive oil and salt and pepper, and pop them in the oven. Sooo good.

they all sound sooooo good. i will probably just roast them in the oven tonight, and get some more next week to try them the rest of the way you described. thanks, so much!! :)

I wash them whole in a colander and then transfer fairly WET into a skillet that has a lid. I toss with a couple tablespoons of olive oil, a shake of salt and pepper, and a few snips of FRESH dill. Heat on medium/low with the lid on and shaking the pan to rustle them around every couple of minutes. Only takes maybe 15 minutes to cook. This recipe was from the Barefoot Contessa a few years ago and has become a family staple.

I oven roast them, I put them in a zip lock baggie, add some olive oil, balsamic vinegar, garlic salt, various seasonings, and herbs, shake to mix, put in a baking dish sprayed with olive oil spray. Cook at around 375 till they are fork tender. I shake them around a few times. If they are large ones I cut them, first. Sometimes I use a packet of dry onion soup mix and olive oil in the baggie, very good.

they all sound sooooo good. i will probably just roast them in the oven tonight, and get some more next week to try them the rest of the way you described. thanks, so much!! :)

Try cutting them up and tossing them in a plastic bag that has one bag of onion soup mix. Roast at 400 for 30 minutes, sooo good.