Oven Fries/Chips: Roasted potatoes
Subject: Roasted potatoes
Newsgroups: rec.food.cooking
From: rfdjr1 at optonline.net
Date: Fri, 19 Jan 2007 18:00:02 -0500
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Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on the outside and tender inside. However, I usually cook the roast itself in my rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
From: Dave Smith (adavid.smith at sympatico.ca)
Date: Fri, 19 Jan 2007 18:14:30 -0500
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
Par boil potatoes, toss them in some oil and finish them in a hot oven. If don't want to use the oven you are SOL.
From: elaine (elaineg at ca.inter.net)
Date: Sat, 20 Jan 2007 12:09:45 -0500
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
When I want my potatoes crunchy, I peel 'em, don't worry about drying them off. Then I coat them with flour. Roast in hot oil for 1-1/2 hours. Works for me.
From: Little.Malice at gmail.communge (Little Malice)
Date: Sat, 20 Jan 2007 21:18:20 GMT
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One time on Usenet, elaine said:
> When I want my potatoes crunchy, I peel 'em, don't worry about drying them
> off. Then I coat them with flour. Roast in hot oil for 1-1/2 hours. Works
> for me.
What tempurature? And I assume you put the spuds in the already oiled pan, rather than drizzling with oil afterward, as in some of the other recipes? Seems like that would just wash the flour off. I want to try this with seasoned flour -- in the past we've deep fried red potatoes but that's kind of a bother, I'd rather do it in the oven:
Spudniks (Inspired by "The Swiss" in Tacoma)
Red Potatos, washed and cut into wedges
Flour
Dried Parsley
Salt
Cayenne Pepper
Dip potatos in seasoned flour, deep fry until brown.
From: elaine (elaineg at ca.inter.net)
Date: Sun, 21 Jan 2007 08:59:38 -0500
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Little Malice wrote:
> What tempurature? And I assume you put the spuds in the already oiled
> pan, rather than drizzling with oil afterward, as in some of the other
> recipes? Seems like that would just wash the flour off. I want to try
> this with seasoned flour -- in the past we've deep fried red potatoes
> but that's kind of a bother, I'd rather do it in the oven:
350 - pre-heat the oil then put in potatoes. Sometimes I add rosemary, garlic. For the most part, I'm usually roasting something else anyway.
From: Little.Malice at gmail.communge (Little Malice)
Date: Sun, 21 Jan 2007 19:34:42 GMT
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One time on Usenet, elaine said:
> 350 - pre-heat the oil then put in potatoes. Sometimes I add rosemary,
> garlic. For the most part, I'm usually roasting something else anyway.
Great, thanks for the info -- I'll have to try this soon... :-)
From: sf
Date: Sun, 21 Jan 2007 12:31:03 -0800
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Little Malice wrote:
>Great, thanks for the info -- I'll have to try this soon... :-)
I don't flour my potatoes and I don't use the method you see on TV. A little oil goes a long way, so I put the potatoes in a bowl and make sure they are well coated with oil before I place them in the roasting pan. What is a little drizzle over a few potatoes going to do? Absolutely nothing.
Cut waxy type potatoes into 1" chunks, toss with EVOO, sprinkle on chopped garlic, fresh rosemary, salt and pepper. Roast at 375° 30-45 min. or until brown and crunchy.
Enjoy
From: Nexis (nexis1 at cox.net)
Date: Fri, 19 Jan 2007 15:17:59 -0800
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
I've been experimenting with these for the last year or so, on and off, since I can't have potatoes very often. What I've come up with is more method than recipe, I think. First, I get smaller potatoes. This last time I used these delicious little red skinned beauties, that are deep gold inside. Yukon babies work well too. I cut them into wedges, but you can slice them thickly if you prefer. Toss with good olive oil, salt, pepper, and whatever other seasonings you like. I love rosemary with them. (I often add paprika, but not until they're done as it tends to darken too much and get slightly bitter). Sometimes I use a flavored oil, such as a meyer lemon or blood orange olive oil or garlic or even avocado oil. Usually, I go with the plain. Now at this point, you can spread them out on a cookie sheet and put them in the oven at 425*f and it will take a good 40-50 minutes. If you're in a hurry, nuke them for about 8 minutes, then do the cookie sheet in the very hot oven part. It takes only about 10 minutes to crisp and brown the outside and the inside is nicely tender.
Taste for seasoning when done.
kimberly
From: yetanotherBob (yetanotherbob at gmail.com)
Date: Fri, 19 Jan 2007 18:18:37 -0500
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rfdjr1 says...
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
It's not a recipe per se, but more of a procedure:
We'll often just cut potatoes up into fairly uniform wedges, toss them in a plastic bag with enough olive oil to coat, then add some granulated garlic and toss some more.
When you're ready to roast them, spread them out on a baking sheet and roast in the oven at around 350F until they've reached the desired level of brown-ness, probably a half-hour or so. Turn/flip as needed. If you use smaller potatoes, you can usually set the wedges skin side down and get uniform browning without too much additional fiddling around.
We've done them like this in our little toaster oven, which has a 320 deg setting; they take a bit longer, but still come out crunchy/tender, as you described.
From: aem (aem_again at yahoo.com)
Date: 19 Jan 2007 16:26:02 -0800
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
Scrub, dry, and cut baking potatoes (russets) into wedges [4 or 6 lengthwise slices, depending on size], season with salt, pepper, thyme, maybe a tiny bit of rosemary, and drizzle some olive oil over them. Roast in a 375°F oven (or toaster oven) until done, about 50 minutes. Or, microwave them to about half done first, then cut and season and roast, to save about 30 minutes. -aem
From: Stan Horwitz (stan at temple.edu)
Date: Fri, 19 Jan 2007 19:51:05 -0500
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
This is easy. Just use any variety of potatoes with a waxy skin. Wash the potatoes. Cut them into halves or quarters. Spray a baking sheet with non-stick spray, then layer the potatoes on the baking sheet. Don't crowd the potatoes closely together. Spray the top of the potatoes with more non-stick spray or drizzle them with a bit of olive oil. Odd some fresh chopped rosemary leaves over the potatoes or used dried rosemary, then add a little ground pepper to taste, and salt if you want (I don't), and a bit of garlic powder, then bake in a 400 degree oven for 20 minutes. Turn the pieces of potato over, spray them with more non-stick spray and add more of the herbs and spices, then bake for another 20 to 30 minutes or until the potatoes are easily ierced with a fork. Do not cover the baking sheet.
This method is guaranteed to give you nice golden roasted potatoes every time.
From: Gil Faver (rowdy'sboss at xxyz.com)
Date: Sat, 20 Jan 2007 01:05:49 GMT
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
fry wedges in duck fat until you get the crust you like; finish off in the oven if you need to cook the insides a bit more.
From: parrotheada1a (parrotheada1a at comcast.net)
Date: 19 Jan 2007 17:51:41 -0800
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
What I do is very simple. I cut the potatoes into large pieces skin and all, then coat with some olive oil. Sprinkle half a packet of ranch dressing mix over them and toss. Put 'em into a 350 oven, and bake till done. When they come out of the oven, sprinkle on the remaining ranch dressing mix, then serve.
From: LadyJane (ladyjane570305 at yahoo.com.au)
Date: 19 Jan 2007 20:30:19 -0800
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Peel and halve the potatoes. Rinse well.
Par boil for 10 minutes or until spuds are almost cooked through.
Drain in a colander.
Shake colander to 'rough up' outside edges of the spuds.
Heat oven to 220DegC with roasting pan drizzled with olive oil.
Add spuds, cut side down and drizzle extra oil over potato tops.
Sprinkle with sea salt & freshly ground black pepper. Addition: halved cloves garlic (usually around 6-8) skin on. Can also add rosemary, thyme or herbs of choice.
Place on shelf which yields hottest section of YOUR oven.
Bake for around 30-40 minutes, turning occasionally.
From: Janet Puistonen (boxhill at verizon.net)
Date: Sat, 20 Jan 2007 18:33:04 GMT
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
Give some Yukon Gold potatoes a brief scrub, and cut them into nice 1 to 1 1/2 inch chunks (usually 6ths or 8ths, depending on size). Don't peel them!
Spread them out in a jelly roll pan or shallow roasting pan. Drizzle generously with good olive oil, and sprinkle with kosher or sea salt. Grind a generous amount of fresh pepper over them. I also sprinkle them with garlic granules (NOT garlic salt)--one of the few occasions on which I use it, but of course you can also chop up some fresh or press a clove or two--toss a bit, and put in the oven at 400F. They should probably take about 45 minutes, depending on size. They'll get nicely brown and crunchy, but not dried out if you use the right kind of potato, like Yukon Gold or red. These are very flexible. You can turn the oven up to 450 or even 500 if you are in a hurry. You can put them in while it is still preheating. You can toss them with a spatula part way through, or not. (Watch for sticking.) Flour and precooking and so on are not necessary.
From: T (nospam.kd1s at cox.nospam.net)
Date: Sat, 20 Jan 2007 16:31:42 -0500
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Janet Puistonen says...
> Give some Yukon Gold potatoes a brief scrub, and cut them into nice 1 to 1
> 1/2 inch chunks (usually 6ths or 8ths, depending on size). Don't peel them!
>
> Spread them out in a jelly roll pan or shallow roasting pan. Drizzle
Actually add a little sweet Italian sausage to this as well as several well oiled cloves of garlic and you'll have a very nice dish.
From: Mr Libido Incognito (Not at vaild.null)
Date: Sat, 20 Jan 2007 23:58:42 GMT
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Janet Puistonen wrote:
> Give some Yukon Gold potatoes a brief scrub, and cut them into nice 1
> to 1 1/2 inch chunks (usually 6ths or 8ths, depending on size). Don't
> peel them!
>
> Spread them out in a jelly roll pan or shallow roasting pan. Drizzle
Additional thoughts...
I like to par boil my spuds before I bake them...then I drizzle with oil and sprinkle a herb mix like say lemmon pepper or a tarragon type mix over them before puting them in the oven.
From: LadyJane (ladyjane570305 at yahoo.com.au)
Date: 20 Jan 2007 20:29:40 -0800
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Janet Puistonen wrote:
> Flour and precooking and so on are not necessary.
True, precooking is not essential to crispy roast spuds, but it cuts the oven cooking time considerably.
As I used baked veg regularly, without the ubiquitous roast meat/poultry, it is nice to be able to achieve crispy roast potatoes in under half an hour.
From: Kswck (kswck at optonline.net)
Date: Sat, 20 Jan 2007 17:26:42 -0500
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rfdjr1 wrote:
> Anyone have a good recipe for roasted potatoes? I like them nice and crunchy on
> the outside and tender inside. However, I usually cook the roast itself in my
> rotisserie, so I need a stand-alone recipe for the spuds. Thanks much.
Roasted Red Potatoes
Serving Size: 4
Categories: Vegetables
2 pounds red potatoes
2 tblsp butter, melted
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Preheat oven to 425 deg. Using vegetable peeler, remove a 1/2 inch strip of peel from around center of each potato. Place potatoes in a small roasting pan.
Combine butter, garlic, salt, marjoram, thyme & pepper, pour over potatoes, turning to coat.
Roast until potatoes are golden and tender, about 45-50 minutes.
From: Jen (anyofusNo at SPAMbigpond.net.au)
Date: Sat, 20 Jan 2007 23:05:39 GMT
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Kswck wrote:
> Using vegetable peeler, remove a 1/2 inch strip of
> peel from around center of each potato.
Why would you need to do that?
From: sf
Date: Sat, 20 Jan 2007 18:42:11 -0800
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Jen wrote:
>Why would you need to do that?
It's form, not function.
;)
From: KevinS (sheehyke at aol.com)
Date: 20 Jan 2007 20:43:10 -0800
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Jen wrote:
> Why would you need to do that?
[removing a strip from around the potator]
You don't *need* to do that. Some people do it because they think it looks nice.
From: Kswck (kswck at optonline.net)
Date: Wed, 24 Jan 2007 17:09:24 -0500
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Jen wrote:
> Why would you need to do that?
For show
From: Gil Faver (rowdy'sboss at xxyz.com)
Date: Thu, 25 Jan 2007 01:53:08 GMT
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Kswck wrote:
> For show
if you want show, tourner them.
From: Kswck (kswck at optonline.net)
Date: Thu, 25 Jan 2007 14:20:41 -0500
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Gil Faver wrote:
> if you want show, tourner them.
if you have time.
From: Gil Faver (rowdy'sboss at xxyz.com)
Date: Thu, 25 Jan 2007 23:26:50 GMT
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Kswck wrote:
> if you have time.
for us, its if the chef says we have time . . .