Roasted: Re: Request: Roasted Potatoes
Subject: Re: Request: Roasted Potatoes
Newsgroups: rec.food.cooking
Subject: Re: Request: Roasted Potatoes
From: Bob Brandt
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I am looking for a good roasted potato recipe for this weekend. Anyone have any good ideas? I will be serving them with a Rib-Eye Roast. I don't want to do the traditional add potatoes to the roast pan because I think they come out too fatty. Thanks for any info!
Subject: Re: Request: Roasted Potatoes
From: M. Wong (mwong at deltanet.com)
Date: Mon, 18 Dec 1995 20:10:00 -0800
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This won't help, but the best roasted potatoes I have ever eaten were precisely the ones tossed in the bottom of the pan with the rib roast.
Subject: Re: Request: Roasted Potatoes
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Tue, 19 Dec 1995 09:19:32
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I like them like this: Peel the whole potato; make 1/4" or less slices from one end of the potato to the other, NOT cutting clear through to the bottom. Brush or pour on the potato, melted butter. Make a seasoning mixture of parsley flakes, dried onion, garlic powder, salt, pepper, ground rosemary, ground thyme (or whatever you like); sprinkle this mixture over the tops of the potatoes. Sprinkle some paprika on top. Bake in hot oven (375 deg.) for about 30-40 minutes, or until done.
This get crusty, golden brown and butter, look pretty and taste delicious. And they're easy.
Subject: Re: Request: Roasted Potatoes
From: putrino at ibmoto.com (Michael Putrino)
Date: 20 Dec 1995 09:50:53 -0600
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Mary f.(Pud in pavlova's kitchen) writes:
> I'm sorry mike, but the purist in me (although I can't really say that,
> as I use canned or frozed stuff too) say's why used canned? They are
> more expensive and for the little bit of time needed to wash and
> cut the potatoes into wedges and crush a few cloves of garlic, why
> use potatoes that are watery and filled with salt?
Trust me on this one. I generally only use fresh potatoes, garlic and onions in most of my cooking. But, you really need to try these to appreciate them. These were derived from a recipe my father used when cooking for large amounts of people (that's why the canned). Both he and I have received many compliments on this dish. It will not come out the same with fresh ingredients.
I just use the grocery store brand. They're peeled and cooked new potatoes. Quite inexpensive.
Subject: roast potatoes reheated??
From: lselby at lbs.lon.ac.uk (LINDEN SELBY)
Date: Tue, 19 Dec 1995 17:11:24
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To all the cooks who have given so much good advice,
Our guest list for Christmas is getting longer, and the turkey will be bigger; I have a dream of doing as much as possible in advance (stuffing, bread sauce, vegetables bought to the boil and plunged in cold water) and now find that the roast potatoes will not fit in the oven with the bird.
So, the dilemma, put them in under the bird and let them take their chance ..
OR
do them properly (like that wonderful recipe earlier on) at high temperatures and reheat. Question is, will they reheat. Has anyone done this. We are baked potato people, so "roasties" are a treat.... but how to do this is the question. I have a microwave but no second oven. Maybe I can convince my husband that we need a double oven before the holiday season starts, and a new kitchen to match!
Subject: Re: roast potatoes reheated??
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Tue, 19 Dec 1995 13:28:41
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I have very successfully roasted and baked potatoes; cooled them immediately, and refrigerated until needed. They can be popped in the nuker to heat them up for serving later.
My son continually warns me about botulism growing in cooked potatoes that sit out; I've never experienced any problems, but on the safe side, I refrigerate them immediately if they don't get eaten.
I just put the roasted potatoes in a micro-save dish, cover with waxed paper, and heat on high for 2-4 minutes, turning them around once.
Subject: Re: roast potatoes reheated??
From: turner at reed.edu (Johanna Colgrove)
Date: 20 Dec 1995 18:54:20 GMT
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>So, the dilemma, put them in under the bird and let them take
>their chance ..
Yes! They'll get cooked in the bird juices and be wonderful. Can you put them around the bird part way through cooking? I don't think you really want to bake the potatoes for the whole time the bird is cooking. Just pile them up around the bird when the bird has about 1 1/2 hours to go and they'll be great.
>I have very successfully roasted and baked potatoes; cooled them immediately,
>and refrigerated until needed. They can be popped in the nuker to heat them
>up for serving later.
I think prebaked potatoes reheated are dubious and I've never had them taste the same. And too long in a nuker does strange and nasty things to potatoes.
One thing you could do is take advantage of the resting period the turkey needs. Cook the potatoes in the nuker for 1/2 the normal time so they're not done but are starting to get there. Then bake them for 20-30 minutes while the turkey sits.
The other option (I haven't tried this, but I'd think the results would be pretty good) would be to use a crock pot and roast them in there. Some people say it works well. But descriptions I've seen have been to wrap the potatoes in foil and I think they're bad that way, so I'm not absolutely positive of this.
Subject: Re: Request: Roasted Potatoes (beef and Beefalo style)
From: M. Counides (beefalo at primenet.com)
Date: 20 Dec 1995 10:00:03 -0700
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This has fat but it is crisp and wonderful. If you are dry roasting the beef...peel and give your potatoes 5 minutes of parboil. Drain and slide into roaster pan. I use a big pan and maybe even a second 12 inch fry pan so I will have enough potatoes. Turn the potatoes as you cook the roast. After you take the roast out to rest run the temp up to 400 or 450 and really let the potatoes frizzle.
That was how it worked when I bought beef in the store. Now I raise beefalo and there is virtually no fat on or in it. I still make rib roast and the potatoes but I have to use olive oil with a hit of garlic. Beefalo rib roast is ....as fine as it can be, but not fat at all. Naomi