What To Do With Leftover Red Potatoes?

If you’ve ever cooked a big batch of red potatoes, only to be left with loads of leftovers, then you’re in luck.

Here are some quick and easy ideas on how to use up those leftover potatoes.

From breakfast to dinner, there’s sure to be a recipe here that fits your needs.

So don’t let those leftovers go to waste – get cooking.

Roast them with olive oil and sea salt for a simple, delicious side dish

You can start by preheating the oven to 400 degrees Fahrenheit.

Next, you’ll want to scrub your leftover red potatoes thoroughly and then cut them into evenly sized pieces – about 1/2 inch each.

When the oven is hot enough, lightly grease a baking sheet with olive oil or cooking spray.

Place your potatoes onto the baking sheet and drizzle generously with olive oil.

Add a generous amount of sea salt and any other spices you’d like, such as black pepper and garlic powder, and stir to combine.

Place the baking sheet into the oven and let it cook for around an hour or until your potatoes are golden brown and crispy.

Turn them into mashed potatoes

If you’re looking for a quick and easy way to turn your leftover red potatoes into mashed potatoes, just follow these easy steps.

First, boil the potatoes in lightly salted water until fork-tender.

Then drain the water from the pot and add in a few tablespoons of butter while you’re mashing them with a potato masher or electric whisk.

Finally, add some milk or cream until you get your desired consistency.

Season to taste with salt, pepper, nutmeg, or garlic, and voila – you have yourself some delicious mashed potatoes.

Mash them with some butter, garlic, and chives for a classic potato dish

This recipe calls for 3 pounds of leftover red potatoes, 1/4 cup butter, 4 cloves garlic, 2 tablespoons chives, salt, and pepper to taste.

First, you’ll want to boil your leftover red potatoes in lightly salted water until fork-tender.

Then drain the water from the pot and add in a few tablespoons of butter while you’re mashing them with a potato masher or electric whisk.

Add in some garlic and chives, season to taste with salt and pepper, and mash until creamy.

Bake them into crispy oven-baked French fries

Baking the leftover red potatoes into crispy oven-baked French fries is not only an easy way to turn these veggies into a delicious and healthy snack or side dish, but it’s also much healthier than frying them in oil.

Here’s how to get started.

First, preheat your oven to 450 degrees Fahrenheit and line two baking sheets with parchment paper.

Next, cut the leftovers into evenly sized pieces, around 1 centimeter thick.

Then place them onto the baking sheets and drizzle with olive oil before sprinkling on some sea salt.

Place the baking sheets into the oven to cook for about 45 minutes or until golden brown.

Serve alongside ketchup or another dipping sauce of your choice.

Toss them with some lemon for a tangy side dish

This is such a simple recipe, but it’s definitely one of my favorite ways to use up the leftovers.

All you need are 3 pounds of potatoes, 2 tablespoons of olive oil or butter, and 4 cloves of garlic.

You can either use your kitchen scissors to chop the garlic directly into the lemon and garlic red potatoes, or you can press the garlic and mix it in with the olive oil or butter before combining with the potatoes.

In my opinion, they taste even better when baked at a high temperature, but feel free to cook them according to your preference.

Make an easy vegan red potato salad

Making a vegan red potato salad is a perfect spring and summer side dish.

It’s quick, easy, and flavorful while still being simple enough to whip up on the fly.

First, get your hands on some red potatoes and boil them until fork-tender – this should take around 15 minutes.

Next, chop your veggies, tear your lettuce leaves into pieces, and grab a jar of vegan mayo.

Now all you have to do is add everything into your bowl and mix, stir, or shake it up until your red potato salad looks nice and creamy.

Combine them with kale for a healthy, nutritious salad

This is such a simple recipe to make, especially if you already have some leftover kale from a previous cooking project.

All you need to do is combine 3 pounds of red potatoes, 4 cups of kale, 2 tablespoons olive oil, 1/2 cup sliced almonds, salt, and pepper to taste in a large bowl.

If you don’t have any leftover kale hanging around the house, you can throw together a quick 10-minute kale salad with delicious results.

How long can cooked red potatoes last in the refrigerator?

what to do with leftover red potatoes

The cooked ones will generally stay good for up to 3 days, but it’s best to eat them within one or two days of cooking them.

You’ll know that your leftover potatoes are past the point of no return when they begin to grow a white, powdery mold on top.

Don’t eat the potatoes if you see this type of mold growing on them. (source)

Can you freeze red potatoes?

Yes, you can freeze them.

First, cut them into cubes.

Then blanch the cubed potatoes for around 3 minutes to kill off any bacteria before placing them in a freezer-safe baggie or container.

You’ll want to wait until after they have frozen completely before adding them to a recipe – this prevents the potatoes from becoming soggy.

You can freeze them for up to 3 months.

Are red potatoes OK for mashing?

They are the ideal choice for making mashed potatoes.

Just peel, chop into cubes or wedges, and boil until fork-tender.

Then drain and transfer to a large bowl and add some milk and butter before mashing with a potato masher. (source)

What can I do with overcooked red potatoes?

If you end up overcooking your red potatoes, don’t worry.

It’s not the end of the world.

You can use it in place of mashed potatoes for a rustic and fluffy consistency that pairs wonderfully with any type of gravy.

Simply add some butter and milk to the leftover cooked red potatoes and mash them together.

Can you freeze red potatoes with the skins on?

Yes, freezing them with the skins on is completely safe and recommended.

Just make sure that you don’t accidentally prick your fingers while handling them, especially if they’re still frozen.

How do you preserve red potatoes?

If you’re looking to preserve your red potatoes for up to a year, then it’s best to store them in a cool and dark place like your basement or pantry.

If you decide to freeze them instead, make sure they’re fully thawed before cooking with them or eating them. (source)

Can you eat raw red potatoes?

It’s not recommended to eat raw red potatoes because they’re difficult to digest.

Cooking them removes the excess starch that’s naturally present in the red skin, making it easier for your body to absorb nutrients and digest their flesh.

They also become sweeter after cooking them, which makes them taste delicious when baked, roasted, or fried.

Are red potatoes healthier than regular potatoes?

Red potatoes are a healthier alternative to regular potatoes because they contain less starch and more water.

The amount of sugar found in red potatoes is also higher than the level of sugar found in white potatoes, making red potatoes taste sweeter after cooking them. (source)

Is red potato sweet potato?

Red potatoes are not sweet potatoes.

Although red potato skin is red and sweet potato skin is orange, their flesh isn’t similar at all.

Red potatoes have a starchy texture that’s much less dense than the creamy consistency of sweet potatoes, making them an ideal ingredient for baking, frying, or mashing after cooking them.

Conclusion

There are a number of ways to use up leftover red potatoes, and they’re all easy and delicious.

You can make them into crispy oven-baked French fries or turn them into mashed potatoes with butter, garlic, and chives for the perfect side dish.

Or you could combine them with kale for a healthy salad that’s nutritious but still filling at the same time.

Whatever you choose to try, let me know the results.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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