Subject: REQ: Oven Roasted Potatos
Date: Thu, 05 Nov 1998 18:17:39 -0500
I'm sure this is an extreamly easy think to make, I have just never done
it. Can someone please give me a quick run down?
From: idlewild[at]webspan.net (June Oshiro)
Date: 6 Nov 1998 00:50:57 GMT
baking potatoes. peeled. cut into chunks. parboiled - dump into
boiling water, boil for just a few minutes - ~5 or so. drain.
mix with 1 pck of the lipton soup mix of your choice - i don't
like the onion one, i like this garlic something or other. add
enough oil to make the stuff sort of slick (the lipton recipe
recommends 1/4 c oil for 4 potatoes, which i find to be a bit
much). bake at 400 deg F until tender all the way through,
then finish off with a touch in the broiler to get it
From: Leigh in raLeigh
Date: Thu, 05 Nov 1998 21:43:49 -0500
I toss the chunks of potatoes with olive oil, salt, pepper and rosemary
and then just roast at 400-450 for 40 minutes or so until they're
toasty-brown. Works great on a grill, too, if you wrap them in foil.
From: Mary Gorman
Date: Thu, 5 Nov 1998 20:56:22 -0600
Leigh in raLeigh wrote:
>I toss the chunks of potatoes with olive oil, salt, pepper and rosemary
I do something similar, tossing the potatoes with olive oil, rosemary, whole
cloves of garlic, balsamic vinegar, salt, and pepper. YUMMY!!!!
From: Al Moore
Date: 6 Nov 1998 03:49:00 GMT
Mary Gorman wrote:
> Leigh in raLeigh wrote:
> >I toss the chunks of potatoes with olive oil, salt, pepper and
> >rosemary and then just roast at 400-450 for 40 minutes or so
> I do something similar, tossing the potatoes with olive oil,
> rosemary, whole cloves of garlic, balsamic vinegar, salt, and
> pepper. YUMMY!!!!
Both of those sound really good. Originally (if that is ever the
right word when talking about food), you got extra flavor by
tucking the potatoes under the roast while it was cooking. James
Beard's American Cookery suggests parboiling for about five
minutes, slicing them the long way about 1" wide, and tucking
them into the pan juices being created by the roast. --aem
Date: Fri, 06 Nov 1998 10:41:25 -0800
I also do something similar: I use unpeeled red potatoes, either chunks, wedges
or "french fry" style and put them in a ziplock type bag, put in a tablespoon or
two of olive or canola oil. I use a package of Hidden Valley Ranch dressing
mix, onion soup mix, or taco seasoning mix (adjust amount to taste). I bake them
on a foil covered pan sprayed with "pam" spray.
From: C.L. Gifford
Date: 06 Nov 1998 02:36:58 PST
Leigh in raLeigh wrote:
> I toss the chunks of potatoes with olive oil, salt, pepper and rosemary
> and then just roast at 400-450 for 40 minutes or so until they're
> toasty-brown. Works great on a grill, too, if you wrap them in foil.
This is how I do it too - except: I cut the potatoes in wedges
and add a bunch of garlic cloves.
From: rickandlisa[at]erols.com (Rick Marinelli)
Date: Fri, 06 Nov 1998 13:39:31 GMT
June, Leigh, and Mary:
All of your methods sound delicious. I propose a roast-off, with me
as judge... :)
From: stan[at]thunder.temple.edu (Stan Horwitz)
Date: 6 Nov 1998 16:14:05 GMT
All I do is take some of those small red skinned potatoes, wash them and
cut them into halves or quarters, depending on their size. I then place
each one with the cut side up on a metal baking tray. On each potato, I
drizzle a bit of olive oil and then sprinkle each one with some paprika, a
bit of rosemary and fresh ground pepper. Pop them in a 400 degree oven for
45 minutes to an hour until the potatoes start to get golden brown. I
flip the potatoes over half way through the cooking.
Subject: Re: Oven Roasted Potatos
From: kevin clark
Date: Fri, 06 Nov 1998 20:16:39 GMT
vickie - peel potatoes, cut in half lengthwise, parboil - till just about
cooked. Roll in melted butter that has been mixed with a little lemon
juice.make sure all sides of potatoes are covered with butter. Place flat
side down in pan. Sprinkle with salt and lots of pepper.Roast in 350 oven
till golden. About 1.5 hours. Enjoy!
From: Michael Edelman
Date: Mon, 09 Nov 1998 10:48:52 -0500
Had dinner with some friends last night. They cut up a number of potatos,
carrots, onions, parsnips and a chicken or two, sprinkled everything with a
simple home made vinegrette and roasted it all in a large open pan- the sort
restaurants use. Wonderful.