Best Red Potato Casserole Recipe (2024)

FAQs

Why is my potato casserole runny? ›

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

The addition of this vitamin along with the other health benefits of red potatoes will help with everyday stress and also lower cholesterol and help prevent heart disease. In order to get the maximum about of B6 out of your potatoes, is roast or bake red potatoes.

Red potatoes are an excellent source of flavonoid antioxidants like quercetin, kaempferol-rutinose, catechin, and rutin. Red potatoes contain twice the amount of flavonoids as compared to white potatoes. 6They're also a rich source of several nutrients, including vitamin C and potassium.

Thicken a meat casserole the most popular way with flour.

Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.

Cornstarch is an excellent thickening agent if you want to avoid the taste of a flour mixture. Make sure you mix a solution of cornstarch and water cold, and then add it to your hot dish. Same can be said for flour.

Red potatoes tend to be smaller and waxy. Their higher moisture and lower starch content are great for boiling or roasting, and they manage to hold their shape well. These properties tend to make them less desirable for a baked potato, which should be a little larger in size and easy to fluff up on the interior.

Prepping the Red Potatoes for Roasting

The potatoes are easy to prep; just a few quick steps: Scrub the potatoes or wash them well with water – There is no need to peel them – the skin is thin and waxy and provides a lot of flavor, so be sure to leave it on!

There is a slight undertone of sweetness to the red potato, and it is these bits of natural sugars that help it brown so well when cut up and fried. It is also the potato I use most often for potato salad, since it holds its shape when cooked and doesn't fall apart as you mix in the dressing.

Eating one medium-size potato a day can be part of a healthy diet and doesn't increase cardiometabolic risk — the chances of having diabetes, heart disease or stroke — as long as the potato is steamed or baked, and prepared without adding too much salt or saturated fat, a study by nutritionists at The Pennsylvania ...

Are red potatoes good for blood pressure? ›

According to Macrobiotic nutritionists and health practitioner Shilpa Arora says, "high potassium food items should be encouraged for high BP. Potatoes, beets, carrots, oranges and bananas are excellent food choices." Potassium negates ill effects of sodium, by eliminating sodium through your urine.

The humble potato is a starchy veggie that is equally delicious as it is good for you. Along with the boost of carbohydrates that potatoes provide, each serving fuels your body with soluble fiber, a nutrient that can reduce the absorption of cholesterol into your bloodstream.

According to Julie Upton, MS, RD, and member of our Medical Expert Board, the healthiest way to eat your potatoes is to leave the skin on and bake them. "The healthiest way to eat a potato is baking it with the skin on," says Upton. "Baked potatoes add no additional calories like frying or roasting with oil."

Whether eating potatoes daily is harmful depends on how you prepare them and how much you eat. In general, potatoes themselves are not inherently unhealthy. They are a good source of carbohydrates, fiber, potassium, vitamin C, and other nutrients.

It is totally fine to eat potatoes every day. While how you prepare and cook potatoes and how much you eat could possibly impact your health, whole potatoes with skin are a nutritious vegetable with health benefits.

3. Not removing extra moisture from wet vegetables before cooking. Casseroles are at their best when the ingredients are able to meld, which is why they often taste even better the second day. The enemy of a great casserole is excess water, and vegetables are your number one source of too much moisture.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Mix in potatoes.

Potato starch naturally thickens soups and stews and can be a gluten-free option if you're looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.

To fix this and keep your potatoes intact, pour a little bit of vinegar (white, wine or cider) in cooking water. It works like magic! Don't forget to rinse your potatoes afterward. New: Meal Planner Plan your weekly meals instantly from anywhere on the web Try the Meal Planner!