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Subject: what herb goes with potato
Newsgroups: rec.food.cooking

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From: TJ <stingh[at]nwlink.com>
Date: Mon, 11 Aug 1997 19:25:41 +0100
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I'm blanking here, folks.
Tonight I decided to use up some boiled potatoes. The Hub hung around
the kitchen and finally produced a very phallic and very frozen Trader
Joe's chicken sausage. It was his way of asking if I'd 'cook meat'
tonight. No problem, I can never understand why he's sooooooo shy about
this. Maybe he's just being cute.
Anyway. So for his I diced up the meat and a pototo and mashed in some
chopped onion, some hot chili flakes, a bit of Penzey's Greek Seasoning
(a freebie sample) and topped with the extra sharp cheddar he likes.
Fine.
But when I started making mine, with only potato, onion, red bell pepper
with a cheese top, I knew to put in alot of good ground black pepper and
a bit of salt, but WHAT HERB???
Basil didn't seem right. Chive, traditional, seemed superfluous with the
onion, and the sage I usually put in the rice 'felt' overbearing. What
herb would you have used?
TIA

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From: Sharon <madameming[at]ibm.net>
Date: Tue, 12 Aug 1997 04:27:49 GMT
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I would think one of the "grassy" herbs such as tarragon, thyme or
rosemary would be good. I'm having a little trouble imagining the 
combo of these herbs with the red bell pepper but with proper 
balance it would work.

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From: praha622[at]aol.com (Praha622)
Date: 12 Aug 1997 06:27:11 GMT
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ROSEMARY!!!

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From: Don McGranahan <mcgranahan[at]dmci.net>
Date: Tue, 12 Aug 1997 12:53:22 -0400
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Praha622 wrote:
> ROSEMARY!!!

I second that emotion!

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From: Liam <saiga[at]concentric.net>
Date: Tue, 12 Aug 1997 16:46:57 -0700
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Don McGranahan wrote:
> I second that emotion!

And I third it! 

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From: Michelle in N.O. <mmb[at]bellsouth.net>
Date: Tue, 12 Aug 1997 20:01:57 -0700
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I'd use thyme, but then we tend to use a lot of thyme in Louisiana.
Rosemary, if you like it, would also seem to me to work.  When
using dried herbs, you can get a lot more flavor out of them by
CRUSHING THEM with your fingers prior to adding them to your
dish.  This releases a lot more flavor than just dumping them
in.

I competed in a cooking contest about four years ago and was
asked by lots of the contestants (samplers) if I was using 
fresh oregano.  I wasn't -- but WAS crushing the dried 
oregano between my fingers prior to adding it.  It makes
a big difference, trust me (if you're not already doing this,
of course).

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From: Mary <smile[at]ridgecrest.ca.us>
Date: Tue, 12 Aug 1997 19:03:01 -0700
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Rosemary is good with potatoes and I love dill with them too. Especially
dill with a cream sauce or even sour cream. Yum! One of my favorite
recipes is sauteed potato balls, garlic and rosemary. 

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From: kgrigg[at]acxiom.com (Kelly)
Date: Thu, 14 Aug 1997 14:58:38 GMT
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I like to cut my potatoes into nice size chunks (peels on) and coat them with 
Olive Oil.  Then I mix in rosemary, a little thyme, cayenne pepper, garlic 
(powder or finely chopped oil packed) and some parmesean cheese.  Roast in the 
oven till browned.  This is great, cheap, and a fast and easy side dish.

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From: edrich[at]nwlink.com (moosemeat)
Date: Thu, 14 Aug 1997 14:01:23 LOCAL
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>       Then I mix in rosemary, a little thyme, cayenne pepper, garlic 
>(powder or finely chopped oil packed) and some parmesean cheese.  

You can achieve the same results by simply sprinkling them with Lawrys 
seasoned salt and it is much less work.

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From: Carrie <carrie[at]kestrel.umd.edu>
Date: 12 Aug 1997 11:04:57 -0400
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Chopped rosemary.  We had grilled potatos with olive oil and chopped
rosemary the other night - awesome!

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From: evergene[at]sirius.com (Gene)
Date: Tue, 12 Aug 1997 16:47:52 GMT
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Use the good old classic: parsley.  Curly leaf (I know, not very hip)
or Italian flat leaf.  With that onion, sweet red pepper and cheese
combo, I think some chopped parsley would go well.

Second choice: fresh dill.

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From: TJ <stingh[at]nwlink.com>
Date: Tue, 12 Aug 1997 16:01:53 +0100
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> Use the good old classic: parsley. 

SLAP! I told you I was blanking. Thanks for all the help un-blanking!

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From: Rob A.
Date: Tue, 12 Aug 1997 17:13:58 -0500
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The simple beauty of the potato is that it can go with just about
anything.  Rosemary, as has been mentioned, is nice.  So is butter and
tarragon.  Personally, I go garlic whenever possible--but that's because
the fiancee and I simply adore garlic ("How many cloves should I use in
this?"  "Oh, 5 or 6?  Maybe more.").  I don't like thyme myself, but it
works well for some folks.  And don't eliminate the idea of loads of
fresh parsley with potatoes!

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From: Michael Kankiewicz <michaelk[at]acsu.buffalo.edu>
Date: Thu, 14 Aug 1997 17:48:14 -0400
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This reminds me of a simple and *wonderful* treat my mom use to make.

Boil potatoes (the little white ones are nice).
Put hot oil in a small serving bowl with lots of salt and rosemary.
Serve the potatoes for everyone to dip in the oil.

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From: Mary F <maryf[at]earthlink.net>
Date: Tue, 12 Aug 1997 22:54:53 -0400
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GARLIC, TJ, GARLIC!!!!!  Potatoes are easy, they will take any herb
you give them.  Parsley, rosemary, thyme, chives, tarragon, savory (if
you are serving fish), chervil.  They are so bland by themselves, add
whatever works with you main dish :-).  And yes I add parmesan to mine
too, so I added it to the recipe.  Cheddar and sausage (ROTFL) would
be great.  Chili and cheddar (a classic on the tater) is great too.


4 large baking potatoes
1 stick of butter
1 small onion chopped
2 -3 cloves garlic crushed
2 tablespoons of paprika
1/2 cup or more of sour cream
1/4 cup grated parmesan (I like that)

Bake the potatoes at 450o or 500o until done.  Let cool.  Sauté onions
in 2 tablespoons of the butter until translucent, add garlic and sauté 1
to 2 minutes.  Remove from heat.  When potatoes are cool, cut off,
lengthwise, the top 1/4 of each potato and reserve.  Keeping potato
skins in one piece, scoop out the potato with a spoon.  Reserve the
potato shells. 

Mix scooped out potato, onion and garlic mixture, paprika, sour cream
and remaining butter together.  You can either mash the mixture by hand
or whip it.  Add more sour cream as needed (the amount depends on the
texture you want).  Spoon filling back into potatoes and replace top. 
Bake at 350o for 1/2 hour.

NOTES:  This is a great recipe to play with.  I  add grated Parmesan
cheese and parsley, but no paprika.  You can be very creative with the
ingredients.  Chives are also good.

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From: zedapoo[at]hotmail.com (L.C.)
Date: Sat, 30 Aug 1997 19:22:05 GMT
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I dont think you need much with great potatoes but try

dill

or rosemary

and of course somebody has already suggested garlic and onions no
doubt.

 If cooking chicken parts you can try this and see JUST how good it
is:

mince clove of garlic, 
cut small potatoes in half or quarters,
place in roastiung raw, skins on, and toss potatoes in aboutr a tbs.
of olive oil.  Sprinkle with salt pepper, garlic and fresh minced
rosemary. Mix in to coat potatoes,
suirt all over with lemon juice.

 Add chicken breats or other parts, skin on, laying on top of
potatoes. brush lightly with olive oil, salt and pepper and queeze a
little lemon juice over top.

Bake the whole thing, uncovered at about 35--375 till potatoes are
soft and chicken is brown. You can thicken the drippings left in the
bottom with a tbs. of flour mixed with a table spoon of butter, Stir
in over low heat, add a bit of chicken stock or bullion, and reduce.
MMMMMM

Its real simple and real GOOD!

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From: Claudia McCreary <claudia[at]netreach.net>
Date: Wed, 13 Aug 1997 11:42:32 -0400
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I use rosemary, thyme, basil is good actually, chilli powder, lemmon
peel, not all together of course

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From: A.D. White <adwhite[at]ix.netcom.com>
Date: Thu, 14 Aug 1997 00:32:34 GMT
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Well, rosemary would have been my first choice, but since everybody jumped on
that one already...how 'bout:

1.  crushed toasted cumin seed

2.  curry powder

As has been noted also, garlic is excellent.  Roasted garlic spread on top of
the finished product would be yummy too.

Scoop

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From: Doug &amp; Erin <Erin_nClaxton[at]bc.sympatico.ca>
Date: Sat, 16 Aug 1997 18:10:45 -0700
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I have always enjoyed my potatoes with simply butter and fresh dill, and 
s&p to taste.


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