"Those who forget the pasta are condemned to reheat it."--Unknown

Ruth's Red Potatoes Recipe

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This recipe for Ruth's Red Potatoes, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Bahl
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. red potatoes
1/4 cup extra-virgin olive oil
4 tsp. salt (divided)
2 cups plain tomato sauce(divided)
1 tsp. black pepper(divided)
6 -10 drops Texas Pete (or similar) hot sauce(divided)
3 beef bouillon cubes
1 chicken bouillon cube (optional)
6 drops lemon juice
1 tsp. paprika
1/2 tsp. sugar
1/8 stick butter

Directions:
Directions:
Peel and cut potatoes into bite-size chunks. Into a 2 qt pot, pour olive oil, coating the bottom and sides. Add 2 tsp salt, 1 cup tomato sauce, 1 cup water, 1/2 tsp black pepper, 3-5 drops hot sauce, and 1/2 potatoes. On top , add the other 2 tsp. salt, 1 c. tomato sauce, beef bouillon cubes, (and chicken bouillon. cube if desired) Add the rest of the potatoes, enough water to just cover potatoes, the lemon juice, and the paprika. Cover, and heat on high, stirring occasionally. Once water reaches a rolling boil, turn heat to simmer, add sugar, stir well, and let cook for 20 minutes, or until potatoes have softened. Serve in bowls w/thin pats of butter on top.

Personal Notes:
Personal Notes:
Ruth makes this with Pat when he makes his Southern Pork BBQ. Ruth calls it Red Potato Soup, but it's not quite a soup consistency.

 

 

 

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