Subject: How do you cook canned new potatoes?
Date: Tue, 11 Nov 1997 18:53:32 -0800
I had those little round potatoes a while back at a wedding and they
were very addicting. I must have had 3rd's that night. Anyway, how do
you cook them? The ones I had were in a thin gravy type sauce - as if
they were placed around a roast beef.
From: Nancy Young
Date: Wed, 12 Nov 1997 08:48:17 -0500
I thought it was just me. I was kind of embarrassed when I posted
that I loved those canned potatoes. A number of people have told
me since that they love them too.
Someone told me their mother always cooked them around a roast.
I love this recipe adapted from Biba Caggiano's Northern Italian
Roasted Potato Balls
canned potatoes (cut the large ones in half so you wind up
with reasonably consistant sized potatoes)
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons dried rosemary
2 garlic cloves
Salt and freshly ground pepper to taste
Melt butter with oil in a large skillet. When butter foams, add
drained potatoes, rosemary, garlic and salt and pepper. Cook over
medium heat, turning frequently. When potatoes are golden, remove
garlic. Serve immediately.
I actually prefer her recipe as written, but it's a lot more work.
You use a melon baller on 8 large potatoes to make the potato balls,
then boil them in salted water for 1 minute, then continue with the
The aim is to have the outside of the potatoes be browned and chewy.
You can use 2 sprigs fresh rosemary, which you'd remove with the garlic,
but the dried rosemary left on them make the potatoes that much better.
From: cbrooks[at]super.zippo.com (Cathy Brooks)
Date: Wed, 12 Nov 1997 16:11:02 GMT
I always cook potatoes with a roast. They soak up all the juices and
taste delicious. Probably no very healthy, but oh well.
From: cogman[at]cyberenet.net (Friend)
Date: 13 Nov 1997 00:17:12 GMT
I love those roasted canned new potatoes, but my favorite way to cook them
is to fry them. I open a can of those potatoes, cut them in half, let them
drain on paper towels for a few minutes, and then I throw them in a hot frying
pan and sprinkle fresh ground pepper, papprika, and garlic power on them. I
cover the pan and let the potatoes cook for a few minutes than I flip the
potatoes over and let them cook in the cover pan a few minutes more. The
potatoes come out with a nice crispy crust and soft inside. Yum! I am going
to make them for dinner tonight!
From: Michael L Kankiewic
Date: Wed, 12 Nov 1997 10:40:25 -0500
I like to dip them in hot vegetable oil with salt and lots of rosemary.
From: About College
Date: Wed, 12 Nov 1997 10:57:23 -0500
Yup, just put them around the meat your roasting.
From: penmart10[at]aol.com (Sheldon)
Date: 12 Nov 1997 19:10:50 GMT
Eat cold straight from the can. They are already cooked. Or, heat and
eat, by preparing them further, using whatever method you would any other
pre-cooked potato, ie. roast, fry, add to soups, stews, salads, etc.
From: damsel[at]visa.com (Damsel in dis Dress)
Date: Wed, 12 Nov 1997 20:43:11 GMT
I had them at a friend's house once, and have made them her way ever
since. She just dusted them with flour, paprika, salt, and pepper, and
cooked them in a little butter until crispy. Not bad ..
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Thu, 13 Nov 1997 16:00:34 GMT
Damsel in dis Dress wrote:
>I had them at a friend's house once, and have made them her way ever
>since. She just dusted them with flour, paprika, salt, and pepper, and
>cooked them in a little butter until crispy. Not bad ..
No need for the flour.
I like to use up left-over baked potatoes by frying them in butter.
Sprinkle seasoning on as desired.
From: Jerry Roush
Date: Fri, 14 Nov 1997 14:46:49 +0000
Nancy Dooley wrote:
> I like to use up left-over baked potatoes by frying them in butter.
> Sprinkle seasoning on as desired.
A friend here at work brought me some Chilpotle Potato Pancakes for
breakfast yesterday. MMmmm.. When he gives me the recipe, I'll post it!
From: Lisa Smith
Date: Wed, 12 Nov 1997 20:26:04 -0600
I love those little suckers, My mom used to heat them in a pan with lots of
butter and salt and pepper.