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Subject: REC - Roasted Red Potatoes
Newsgroups: rec.food.cooking

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From: Little.Malice[at]gmail.communge (Little Malice)
Date: Wed, 15 Nov 2006 05:36:22 GMT
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This is yet another recipe from my "must try" file (I'll have to 
start calling it my MTF). The original was posted by Kswck in 2004;
I've put a link to that below. I love this Salad Seasoning! We got
it as part of a gift package last holiday season. It smells heavenly
and I've been wanting to do something with it for a while now. Had 
these potatoes with Wayne's short rib dish tonight -- not the best
pairing (too many conflicting flavors), but as I always say, "live 
and learn":

Roasted Red Potatoes

Adapted from "Kswck" (RFC)

2 lb. small red potatoes
4 T.  butter, melted
2 cloves garlic, crushed
1 tsp. salt
1/4 tsp. black pepper
Johnny's "Jamaica Me Crazy" Salad Seasoning
(Can also use Penzey's "Salad Elegant" Seasoning)

Preheat oven to 425 F. Scrub potatoes and cut into eighths. Place 
in small roasting pan. Combine butter, garlic, salt, & pepper; pour 
over potatoes. Sprinkle well with Salad Seasoning, stir to coat. 
Roast until potatoes are golden and tender, about 45-50 minutes. 
Makes 4 servings.

Kswck's original recipe:

http://groups.google.com/group/rec.food.cooking/msg/53dcad86816ccee5?dmode=source

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From: Serene 
Date: Tue, 14 Nov 2006 22:22:06 -0800
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Little Malice wrote:
>This is yet another recipe from my "must try" file (I'll have to 
>start calling it my MTF). 

Heh. MTF means something entirely different in the circles I run in.

Here's one from my own "must try" file:

  Thai Coconut Pumpkin Soup
  Serves 4-6

   You need:
Vegetable oil
2 onions
1 chilli (optional)
2 teaspoons Thai red curry paste.
1 kg pumpkin
4 potatoes
2 carrots
750 ml chicken stock
50 ml fish sauce
1 teaspoon brown sugar
1 lime
  Fresh Coriander - chopped
Cocounut Milk (to swirl when serve)

   Method:
Heat a little vegetable oil in a frying pan with the diced onion and
chilli, 
add the Thai red curry paste, and cook until onions are softened.
Place the peeled, diced pumpkin, potatoes and carrots in a saucepan or
pressure cooker, add the cooked onions and the chicken stock.
Bring to the boil and simmer for about 20 min until very soft, faster
in a 
pressure cooker. (in the PC is takes 10 minutes)
Allow to cool a little then add chopped coraiander and blend until
smooth. Season to taste with fish sauce, brown sugar and limejuice.
  
At this point you can continue or it can be left to develop the
flavour 
overnight in the refrigerator.
  
To serve:  warm in the microwave or in a saucepan and drizzle with
coconut milk 

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From: sf
Date: Tue, 14 Nov 2006 23:38:43 -0800
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Little Malice wrote:
>This is yet another recipe from my "must try" file (I'll have to 
>start calling it my MTF). The original was posted by Kswck in 2004;

>http://groups.google.com/group/rec.food.cooking/msg/53dcad86816ccee5?dmode=source

The original recipe sounds better to me.  I'd only use thyme, s & p
and I wouldn't use butter (I'd use EVOO instead).  

FYI: I can buy decent EVOO inexpensively here, so cost isn't a factor.

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From: Little.Malice[at]gmail.communge (Little Malice)
Date: Wed, 15 Nov 2006 22:55:23 GMT
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One time on Usenet, sf said:

> The original recipe sounds better to me.  I'd only use thyme, s & p

I didn't have any thyme, nor marjoram. I'm also something of an 
herb virgin -- I know little about them or what taste to expect, 
so I tend to chicken out on using them. I need to start experimenting,
but right now I'm just happy I want to cook again -- when I get
depressed, all I do is eat junk. :-(

> and I wouldn't use butter (I'd use EVOO instead).
> FYI: I can buy decent EVOO inexpensively here, so cost isn't a factor.

It's kind of spendy here, so I tend to just forget I have it... 

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From: sf
Date: Thu, 16 Nov 2006 07:06:50 -0800
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Little Malice wrote:
>I didn't have any thyme, nor marjoram. I'm also something of an 
>herb virgin -- I know little about them or what taste to expect, 
>so I tend to chicken out on using them.

Thyme and marjoram are herbs that are perfectly fine in the dried
form.  Thyme is my favorite herb for meat.

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From: "Michael \"Dog3\" Lonergan" 
Date: Thu, 16 Nov 2006 15:33:05 GMT
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sf wrote:
> Thyme and marjoram are herbs that are perfectly fine in the dried
> form.  Thyme is my favorite herb for meat.

Dried rosemary is also good with roasted potatoes.  Coat the potatoes in 
olive oil, sprinkle on some s&p and some dried rosemary.  Good stuff.  I 
think my favorite herb lately has been tarragon. I made a lemon/caper 
tarragon butter earlier in the week for some halibut I broiled and it was 
delicious.  

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From: sf
Date: Thu, 16 Nov 2006 19:12:06 -0800
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Michael \"Dog3\" Lonergan wrote:
>Dried rosemary is also good with roasted potatoes. 

I agree that rosemary is great with potatoes, especially new
potatoes... however, I have a rosemary bush next to the house so dried
is never part of the equation for me.  I've read here that dried
rosemary is like  pins and needles - not true?

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From: KevinS 
Date: 16 Nov 2006 19:31:02 -0800
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On Nov 16, 2006, sf wrote:
> I've read here that dried
> rosemary is like 0ins and needles - not true?

I crumble dried rosemary in my fingers, Between crumbling, heat
and cooking moisture, that seems
to deal with any issues. I don't
notice any unpleasant texture,

I had dinner last week at a Portland
(OR) restaurant. The side dish was a rosemary (I assume fresh) flavored
potato dish. Very heavy hand with the rosemary - enough to be
unpleasant. Otherwise a nice meal.

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

From: "Michael \"Dog3\" Lonergan" 
Date: Fri, 17 Nov 2006 13:43:49 GMT
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sf wrote:
> I agree that rosemary is great with potatoes, especially new
> potatoes... however, I have a rosemary bush next to the house so dried
> is never part of the equation for me.  I've read here that dried
> rosemary is like  pins and needles - not true?

I've never experienced it but I generally crush it.  My rosemary bushes are 
twine tied upside down, and drying in my kitchen right now. I'll have a ton 
of dried shortly.  Fresh rosemary is a fave of mine, a close second to 
tarragon.

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From: Sheldon 
Date: 16 Nov 2006 08:36:29 -0800
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sf wrote:
> FYI: I can buy decent EVOO inexpensively here, so cost isn't a factor.

Why the cost comment... butter ain't cheap ya know, butter can easily
cost as much if not more than decent extra virgin olive oil.  A pound
of butter equals 12 oz (1 1/2 cups) of olive oil.

http://www.goodcooking.com/conversions/butt_oil.htm

And I wouldn't use EVOO to roast potatoes anyway, why pay a premium for
olive oil because it was not exposed to heat and then roast it, at
425?F yet! duh   When I want the flavor of EVOO on my roast potatoes I
drizzle some on *after* roasting.  It's very, very stupid to heat
quality olive oil... just as dumb as putting on perfume and then
bathing... oh.

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

From: sf
Date: Thu, 16 Nov 2006 19:15:01 -0800
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Sheldon wrote:
>And I wouldn't use EVOO to roast potatoes anyway, why pay a premium for
>olive oil because it was not exposed to heat and then roast it, at
>425?F yet! duh   When I want the flavor of EVOO on my roast potatoes I
>drizzle some on *after* roasting. 

Well, I DO use EVOO to roast my potatoes in and I don't like greasy
potatoes, so I don't "drizzle" in on afterward.

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

From: Jude 
Date: 15 Nov 2006 04:25:17 -0800
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Little Malice wrote:
> This is yet another recipe from my "must try" file (I'll have to
> start calling it my MTF). The original was posted by Kswck in 2004;

We've been really into Mustard Butter Roasted Potatoes lately.

Take about 6 T of butter, softened. Blend in about 4 T of whole grain
mustard, 1 T chopped parsley, 1 T honey, 1/2 t black pepper. Toss with
potaotes to coat evenly before roasting.

These are reallllllllly good!

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

From: Little.Malice[at]gmail.communge (Little Malice)
Date: Wed, 15 Nov 2006 22:51:40 GMT
--------
One time on Usenet, Jude said:
> We've been really into Mustard Butter Roasted Potatoes lately.

They sound good! I put your recipe and the one Serene posted into 
that MTF... :-)

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From: Sheldon 
Date: 16 Nov 2006 09:02:39 -0800
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Jude wrote:
> We've been really into Mustard Butter Roasted Potatoes lately.
>
> Take about 6 T of butter, softened. Blend in about 4 T of whole grain
> mustard, 1 T chopped parsley, 1 T honey, 1/2 t black pepper. Toss with
> potaotes to coat evenly before roasting.

It's silly to cook with a quality prepared mustard, the heat removes
the bite and transforms the flavor, and not to the better, plus if
mixed with all those other ingredients the original mustard is beyond
diluted... it's like choosing top shelf whisky for a sour.  If you cook
with mustard that's fine, but then blend in some powdered or crushed
mustard seeds with all your other ingredients.  Of course if you're
talking that $1.39/qt store brand deli mustard then go for it.

In the recipe above that is NOT cooking, that's like rug rat finger
painting... the clue is any recipe that begins "Take".

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

From: -bwg 
Date: 16 Nov 2006 10:51:54 -0800
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Little Malice wrote:
> This is yet another recipe from my "must try" file (I'll have to
> start calling it my MTF). The original was posted by Kswck in 2004;

> Roasted Red Potatoes

> 2 lb. small red potatoes

I dont have red potatoes, only white potatoes. Is it ok to substitute?

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

From: Sheldon 
Date: 16 Nov 2006 11:10:40 -0800
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-bwg wrote:
> I dont have red potatoes, only white potatoes. Is it ok to substitute?

Of course not, that would be a felonious act.

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

From: Little.Malice[at]gmail.communge (Little Malice)
Date: Fri, 17 Nov 2006 17:03:22 GMT
--------
One time on Usenet, -bwg said:
> I dont have red potatoes, only white potatoes. Is it ok to substitute?

Sorry Barry, I've been away -- in any case, I think whites would work
okay. IIRC, they have that same firm texture, unlike russets...


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