[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Re: Request: Roasted Potatoes
Newsgroups: rec.food.cooking

============================

Subject: Re: Request: Roasted Potatoes
From: Bob Brandt
--------
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 
Date: Mon, 18 Dec 1995 20:10:00 -0800
--------
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
--------
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
--------
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
--------
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
--------
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
--------
>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 
Date: 20 Dec 1995 10:00:03 -0700
--------
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


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]