Baked: bake new new potatoes
Subject: bake new new potatoes
Newsgroups: rec.food.cooking
From: eric at egypt.net (eric)
Date: 23 Jul 2003 08:16:30 -0700
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I have a question about baking potatoes. Does anyone know how long out of the ground a potato has to be in order to bake correctly?
thanks, eric
From: John Gaughan (john at johngaughan.net)
Date: Wed, 23 Jul 2003 10:26:58 -0500
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I don't think it matters. My uncle grows his own potatoes and he eats them the same day he digs them up. You should probably wait long enough to wash all the dirt off though ;-)
From: Kendall F. Stratton III (k3 at (86_THE_SPAM)maine.rr.com)
Date: Wed, 23 Jul 2003 11:38:14 -0400
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?
New Potatoes...
In our/my case... 'bout 3 minutes... as much time as it takes to run to the garden... dig/wash/rinse the spuds.. pat 'em dry... and toss it into the preheated oven...
The iddy-biddy 'taters are also awesome when diced/seasoned and tossed/roasted on a greased sheetpan... served with Salisbury Steaks and 'yer favorite BEET greens (with a splash of apple cider vinegar)!!!
Mmmmmmmm!!!
From: eric at egypt.net (eric)
Date: 23 Jul 2003 14:09:23 -0700
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The reason i posed this question is that my experience has been that when I take potatoes out of the ground and put them into the oven to bake, they just don't cook, they remain hard. Just took some out of the ground now and thought i'd ask,
From: vinceporoke at hotmail.com (Vince Poroke)
Date: 23 Jul 2003 16:08:39 -0700
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K3 wrote:
> The iddy-biddy 'taters are also awesome when diced/seasoned and
> tossed/roasted on a greased sheetpan... served with Salisbury Steaks and
> 'yer favorite BEET greens (with a splash of apple cider vinegar)!!!
SALSBURY STEAKS!!!! I have been trying to think of that. I know it is mundane and ubiquitous but I couldn't think of it. Do you have a recipe for it? The reason I am asking you rather than searching google is because you mentioned it and I figure you have a tested recipe. I just don't want to get flamed.
From: Kendall F. Stratton III (k3 at (86_THE_SPAM)maine.rr.com)
Date: Thu, 24 Jul 2003 06:20:57 -0400
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Vince Poroke wrote:
> SALSBURY STEAKS!!!! I have been trying to think of that. I know it
> is mundane and ubiquitous but I couldn't think of it. Do you have a
> recipe for it?
I use Mom's 'ol meatloaf recipe... actually, no recipe at all... just some ground beef, ground pork, stale bread cut into cubes (or breadcrumbs), whole eggs, sautéed/sweated onions & green peppers, S&P... the only difference is that they're molded into small/thin patties instead of a large loaf...
Brown 'em in your favorite cast-iron skillet... move them to a semi-deep baking dish... add some flour to the drippings, some water, a splash of Worcestershire sauce... garlic/onion powder... a small can of sliced mushrooms... more S&P... I like adding diced pimentos... add whatever 'ya like!!! Simmer the mushroom gravy 'tll it's nice & thick... pour over the Salisbury Steaks and keep it all warm in the oven 'til ready to serve.
Mmmmmmm!!!
From: penmart01 at aol.como (Sheldon)
Date: 23 Jul 2003 20:18:22 GMT
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eric writes:
>Does anyone know how long out of the ground a potato
>has to be in order to bake correctly?
Define "correctly".
From: Dave Smith (adavid.smith at sympatico.ca)
Date: Wed, 23 Jul 2003 16:32:53 -0400
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?
It's kind of early in the season to be harvesting baking potatoes. The little guys you'd be digging up now would probably be better boiled.
From: Dora (limey at giveitup.com)
Date: Wed, 23 Jul 2003 20:05:56 -0400
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?
I don't think it matters how long it has been out of the ground. What does matter is the maturity of the potato.
A good baked potato has a mealy texture, which a new potato won't have.
Mature russets give the best results. Personally, I enjoy those small new ones just boiled and buttered.
From: alzelt (alzelFINNFAN at tworldnet.att.net)
Date: Thu, 24 Jul 2003 02:01:40 GMT
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?
Perhaps you should clarify that question. For many, the "new" potato is boiled, after a scrubbing that removes the skin. Some potatoes, russet, are made to be baked. Others are best boiled.
From: eric at egypt.net (eric)
Date: 24 Jul 2003 00:31:09 -0700
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alzelt wrote:
> Perhaps you should clarify that question. For many, the "new" potato is
> boiled, after a scrubbing that removes the skin. Some potatoes, russet,
> are made to be baked. Others are best boiled.
Right. I live in Spain and just harvested some self-planted potatoes that started themselves from some I left in the ground, overlooked so to speak. This happens every year. They are quite large and mature, I guess they are not "new" potatoes. I have heard it has something to do with a conversion to starch that makes freshly dug potatoes un-bakeable for a couple of weeks after harvest. Trying to confirm this here with folks on this list.