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Subject: Roasted potatoes
Newsgroups: rec.food.cooking

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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.

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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.

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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. 

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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.

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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... :-)

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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

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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 

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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.

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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 375F 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

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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 pierced with a 
fork. Do not cover the baking sheet.

This method is guaranteed to give you nice golden roasted potatoes every 
time.

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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. 

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From: parrotheada1a <parrotheada1a[at]comcast.net>
Date: 19 Jan 2007 17:51:41 -0800
--------
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.

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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 &amp; 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.

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From: Janet Puistonen <boxhill[at]verizon.net>
Date: Sat, 20 Jan 2007 18:33:04 GMT
--------
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. 

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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. 

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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.

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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
--------
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.

* Exported from MasterCook *

                     Vegetables: Roasted Red Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 &amp; pepper, pour over potatoes, 
turning to coat.

Roast until potatoes are golden and tender, about 45-50 minutes.

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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?

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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.

;)

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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.

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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 

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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. 

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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. 

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From: Gil Faver <rowdy'sboss[at]xxyz.com>
Date: Thu, 25 Jan 2007 23:26:50 GMT
--------
Kswck wrote:
> if you have time.

for us, its if the chef says we have time . . . 


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