baby red potato recipe
The Best baby red potato recipe
Classic Baby Red Potato and Cheese Filling
A simple, comforting dish featuring tender baby red potatoes stuffed with a creamy cheese filling. Perfect for a quick weeknight meal.
🥘Ingredients
- 8 baby red potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded sharp cheddar
- ½ cup grated Parmesan
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ tsp garlic powder
- ¼ tsp nutmeg
👨🍳Directions
-
1
Preheat oven to 400°F. Wash and dry baby red potatoes. Cut each potato in half lengthwise, then slice each half into ¼-inch thick rounds. -
2
Heat olive oil in a large skillet over medium heat. Add potato slices and cook for 3–4 minutes per side until golden brown. Season with salt and pepper, then drain on paper towels. -
3
In a small bowl, melt butter over low heat. Stir in flour to form a roux. Slowly whisk in milk until smooth. Cook until thickened, about 3–4 minutes. Remove from heat and stir in cheddar, Parmesan, garlic powder, and nutmeg until fully melted. -
4
Spread cooked potato slices evenly in a greased baking dish. Spoon the cheese filling over the potatoes, filling each half completely. Bake for 20–25 minutes, until the cheese is bubbly and golden.
🔧Equipment
- Mixing bowl
- Cutting board
- Sharp knife
- Baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Baby Red Potato and Cheese Filling Works
❓ Frequently Asked Questions About Baby Red Potato and Cheese Filling
How do I know when baby red potatoes are fully cooked?
Fully cooked baby red potatoes should feel tender when pierced with a fork and have a soft, slightly squishy texture. They’re done when they reach an internal temperature of about 205°F (96°C) in the center.
Can I substitute regular potatoes for baby red potatoes in this recipe?
While you can try it, baby red potatoes hold their shape better and have a milder flavor, making them ideal for this dish. Regular potatoes may turn mushy or absorb too much oil.
Why do I need to parboil the potatoes before frying?
Parboiling removes excess starch and softens the outer skin slightly, which prevents the potatoes from becoming too dense when fried. It also helps them crisp up evenly on the outside.
How long should I fry the potatoes for optimal crispiness?
For golden, crispy baby red potatoes, fry them until they’re golden brown and just beginning to pull away from the pan—about 3 to 4 minutes per side. Keep the oil hot but not smoking.
