Roasted: Best potatoes for roasting and a recipe?
Subject: Best potatoes for roasting and a recipe?
Newsgroups: rec.food.cooking
From: rfdjr1 at optonline.net
Date: Mon, 20 Dec 2004 20:49:14 -0500
--------
Can anyone tell me the right potato for roasting, and your favorite recipe if you'd wish to share it? I'll be serving them with a rib roast, but the roast will be cooked on a rotisserie, so I'll be without drippings. In the past, I've cut up the potatoes, tossed them in oil, seasoned them and put them in a hot oven. Works, but I'm open to suggestions. Also never sure which is the right spud. Thanks.
From: Lynn from Fargo (lynngiff at i29.net)
Date: 20 Dec 2004 18:11:24 -0800
--------
Yukon Gold are really good; not as "waxy" as round reds or as flaky as russets or Idaho bakers. The best for roasting, IMHO however, are new small thin skinned red ones. Don't peel all the way - just a strip from around the middle or halve them. Toss in melted butter or olive oil and roast in a hot oven.
From: Brick (hrbricker at NOSPAM.ij.net)
Date: Wed, 22 Dec 2004 01:17:08 GMT
--------
Lynn from Fargo wrote:
> Yukon Gold are really good; not as "waxy" as round reds or as flaky as
> russets or Idaho bakers. The best for roasting, IMHO however, are new
> small thin skinned red ones. Don't peel all the way - just a strip from
> around the middle or halve them. Toss in melted butter or olive oil and
> roast in a hot oven.
Lynn's recipe makes a great potato dish, but I wouldn't serve it with rib roast. I picture a small steak along with a vegetable medley for the oven fried potatoes. BTW, I do that quite a lot. Oven fried is good, easy, and it doesn't cut into my drinking or TV much. Like Lynn said, Yukon Gold, small red, and 'new potatoes' are excellent candidates for oven fried. Cut them into medium sized chucks, not too small and toss them with melted butter mixed with some oil. I use real butter and EVOO. Don't forget the S&P.
From: Scotty (nomorespam at blah.blah)
Date: Tue, 21 Dec 2004 02:56:36 GMT
--------
rfdjr1 at optonline wrote:
> Can anyone tell me the right potato for roasting, and your favorite
> recipe if you'd wish to share it? I'll be serving them with a rib
> roast, but the roast will be cooked on a rotisserie, so I'll be
> without drippings. In the past, I've cut up the potatoes, tossed them
> in oil, seasoned them and put them in a hot oven. Works, but I'm open
> to suggestions. Also never sure which is the right spud. Thanks.
I prefer russets for roasting, though Yukon Golds are good, too, (a little sweeter). I usually just coat them in a light film of extra virgin olive oil, and season with salt, pepper, garlic powder, flat-leaf parsley, and sometimes thyme. Roast at 450 for about 20 - 30 minutes.
From: Dave Smith (adavid.smith at sympatico.ca)
Date: Mon, 20 Dec 2004 22:20:47 -0500
--------
Scotty wrote:
> I prefer russets for roasting, though Yukon Golds are good, too, (a little
> sweeter). I usually just coat them in a light film of extra virgin olive
> oil, and season with salt, pepper, garlic powder, flat-leaf parsley, and
> sometimes thyme. Roast at 450 for about 20 - 30 minutes.
I do a similar thing, but usually chop the potatoes into half or quarter, smear with olive oil, salt pepper, and crush a little dried rosemary over them.
From: George (george at nospam.invalid)
Date: Tue, 21 Dec 2004 08:25:21 -0500
--------
rfdjr1 at optonline wrote:
> Can anyone tell me the right potato for roasting, and your favorite
> recipe if you'd wish to share it? I'll be serving them with a rib
> roast, but the roast will be cooked on a rotisserie, so I'll be
> without drippings. In the past, I've cut up the potatoes, tossed them
> in oil, seasoned them and put them in a hot oven. Works, but I'm open
> to suggestions. Also never sure which is the right spud. Thanks.
Yukon gold. We just wash them and put them on the oven rack.
From: penmart01 at aol.como (Sheldon)
Date: 21 Dec 2004 15:20:17 GMT
--------
rfdjr1 at optonline wrote:
> Can anyone tell me the right potato for roasting, and your favorite
> recipe if you'd wish to share it? I'll be serving them with a rib
> roast, but the roast will be cooked on a rotisserie, so I'll be
> without drippings. In the past, I've cut up the potatoes, tossed them
> in oil, seasoned them and put them in a hot oven. Works, but I'm open
> to suggestions. Also never sure which is the right spud.
Any potato is good for roasting. I tend to prefer small new potatoes, fingerlings are good... tossed with oil and s n' p... pared or not. I also like large russets chunked with a ripple knife... again tossed with oil and s n' p... pared or not. The real secret to potatoes, regardless how prepared, is that they are *fresh*, storage potatoes as are typical at stupidmarkest, well, suck. Unless you've eaten freshly dug spuds you've never tasted a potato.
From: Dennis Ruddell (ruddell'Elle-Kabong' at canada.com)
Date: Wed, 22 Dec 2004 01:18:05 -0000
--------
Sheldon wrote:
> Any potato is good for roasting. I tend to prefer small new potatoes,
> fingerlings are good... tossed with oil and s n' p... pared or not. I
> also like large russets chunked with a ripple knife... again tossed
> with oil and s n' p... pared or not. The real secret to potatoes,
> regardless how prepared, is that they are *fresh*, storage potatoes as
> are typical at stupidmarkest, well, suck. Unless you've eaten freshly
> dug spuds you've never tasted a potato.
We have a vegetable garden and potatoes are a big part of it so I know what you're saying. But it's supposed to be -27 tonight and the garden is a bit off this time of year ;-)
From: penmart01 at aol.como (Sheldon)
Date: 22 Dec 2004 03:40:51 GMT
--------
Ruddell wrote:
>We have a vegetable garden and potatoes are a big part of it so I know
>what you're saying. But it's supposed to be -27 tonight and the garden
>is a bit off this time of year ;-)
Well, then hopefully you've put up enough potatoes for vodka. Wow, -27°, and I thought it got cold here... but wait, it hit -20° F here in upstate NY last winter and it's only the beginning. We're having a heat wave right now, it's only a balmy 8° F. My veggie garden is deep asleep now too, won't be waking up until around May.
From: Chuck (Chuck at Highlands.com)
Date: Wed, 29 Dec 2004 00:14:43 +0000 (UTC)
--------
Sheldon wrote:
> Any potato is good for roasting. snip [.....
You might try Pentland Dell, Golden Wonder, King Edward, Desiree, Romano or Maris Piper.
From: "Bob (this one)" (Bob at nospam.com)
Date: Tue, 21 Dec 2004 11:53:01 -0500
--------
George wrote:
> Yukon gold. We just wash them and put them on the oven rack.
Classic baked potato recipe.
To get an interesting roasted potato dish, I usually use a few kinds of spuds (Yukon, redskins, russets, etc.), cut into similar-sized pieces. Toss with a seasoned oil (olive infused with garlic, rosemary, basil, oregano, sage) and fresh herbs chiffonade. The herbs will vary from time to time, depending on what's growing outside or sitting in the fridge. In a pinch, dried herbs with a Mediterranean spirit. In a bowl large enough to hold everything, oil and seasonings stirred together. Cut (I don't peel) the spuds, drop them into the bowl and toss. Dump out onto a baking sheet, spread to as close to a single layer as possible and cook. These things are very forgiving and will be fine across a large variability of time and temperature. An hour at 375°? Sure. Two hours at 250°? Sure.
I like to put the baking sheet under a roast on a rack. The meat juices permeate the spuds in more delightful fashion. In the case of a rotisserie roast, it will still provide some drippings if you start it low (250° or so) to a center temp of about 120° and then crank it hot for 20 - 30 minutes to crust the outside. The cheat way is to tie some suet to the outside of the roast. It helps protect it from the heat and, well, drips. I've also tossed a splash of stock in there so it'll flavor the potatoes and evaporate by the time the cook is over.
Good with onion, peppers, hunks of different squashes, green beans, carrots, etc. in there, too.
Pastorio
From: Brick (hrbricker at NOSPAM.ij.net)
Date: Wed, 22 Dec 2004 01:04:35 GMT
--------
rfdjr1 at optonline wrote:
> Can anyone tell me the right potato for roasting, and your favorite
> recipe if you'd wish to share it? I'll be serving them with a rib
> roast, but the roast will be cooked on a rotisserie, so I'll be
> without drippings. In the past, I've cut up the potatoes, tossed them
> in oil, seasoned them and put them in a hot oven. Works, but I'm open
> to suggestions. Also never sure which is the right spud. Thanks.
Rib roast screams for baked potatoe with an obscene amount of butter, sour cream and chives. The common Idaho is the way to go and size them at about three to a pound. Most people aren't going to eat that much, but it looks killer on the plate and costs practically nothing compared to rib roast. Make sure you have a nice crisp salad to round it out. Everything else you serve will be icing on the cake so to speak.
The best baked potatoes are cooked directly buried in hot coals, but that takes some fairly critical timing and some will be put off by the black crust. Wrapping them in tin foil will steam them and wrapping and nuking does about the same thing. A real gourmet is going to take the hour to do them in a proper oven and hang the wait time. No I don't do that. I wrap them in dish towells and nuke them. Close to the real thing, maybe, but no cigar. They're right up there with almost, but not quite crisp lettuce.
From: Fudge (fudge at nrtco.net)
Date: Wed, 22 Dec 2004 17:11:29 -0500
--------
This year, I grew a Russet type potato called Gold Rush. The nearest supermarket equivalent would probably be an Idaho type. I grew these potatoes organically in soil that had fall rye green manure turned in and partially rotted. Some of these potatoes were huge. They were harvested in September and placed in a root cellar where the moisture content was reduced slightly. I wrap a few of the larger potatoes in tin foil with about 1 oz of salty pork and baked them for about 1 hour. If you do not have salt pork, butter would do. Served with a minced shallot, butter and sour cream they were fantastic. I would highly recommend the Russet type potato.
Farmer John