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Subject: Seasonings for roasted potatoes?
Newsgroups: rec.food.cooking

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From: Nexis 
Date: Mon, 30 Jan 2006 13:53:03 -0800
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I made some very delicious roasted Yukon golds last week, seasoned with 
rosemary, kosher salt, and a good deal of pepper (both black and white). 
They were so good, I plan to make more, and soon...but I was wondering what 
other seasoning combinations people use? I thought of using dill and lemon 
pepper to go with fish...but would the dill burn? I've never used it on 
anything roasted at a high temp.

Thanks!

kimberly 

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From: kevnbro 
Date: 30 Jan 2006 14:02:22 -0800
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I roasted some new potatoes last night- tossed par-boiled (6 minutes)
whole one's into a garlic and parsley infused olive oil then coated
them in, "Tulocay's Napa Valley "Mediterranean Medley" Herb Rub and
Marinade" which has dried- rosemary, garlic, onion, thyme, oregano,
crushed red pepper, black pepper, sea salt and dried tomato (among
other things)... roasted them in an oiled baking dish at 425° until
they turned golden.
 
they were dang-diddly good!   Kev

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From: Dora 
Date: Tue, 31 Jan 2006 14:17:58 -0500
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kevnbro  wrote
> I roasted some new potatoes last night- tossed par-boiled (6 minutes)
> whole one's into a garlic and parsley infused olive oil then coated
> them in, "Tulocay's Napa Valley "Mediterranean Medley" Herb Rub and
> Marinade" which has dried- rosemary, garlic, onion, thyme, oregano,
> crushed red pepper, black pepper, sea salt and dried tomato (among
> other things)... roasted them in an oiled baking dish at 425° until
> they turned golden.
> 
> they were dang-diddly good!   Kev

I just looked at their site, Kev.  Their products and recipes look very 
good.   Have you bought much from these people - any recommendations?

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From: Sheldon 
Date: 30 Jan 2006 14:06:48 -0800
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use? I thought of using dill and lemon
> pepper to go with fish...but would the dill burn? I've never used it on
> anything roasted at a high temp.

Mix dill with melted butter and brush that on.  I don't think I'd use
dill with lemon pepper, use plain black pepper... and some salt.

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From: aem 
Date: 30 Jan 2006 14:14:06 -0800
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use? I thought of using dill and lemon
> pepper to go with fish...but would the dill burn? I've never used it on
> anything roasted at a high temp.

My favorite:  parboil till not quite done, or zapped likewise, then cut
into wedges, toss in olive oil with rosemary and thyme, put in hot
oven.  Salt and pepper immediately after removing from oven.   My
second favorite:  as above, but omit the rosemary.    -aem

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From: AC 
Date: Mon, 30 Jan 2006 17:31:51 -0500
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use? I thought of using dill and lemon
> pepper to go with fish...but would the dill burn? I've never used it on
> anything roasted at a high temp.

the only thing i do differently is coat the potatoes in olive oil then
season liberally with salt, pepper and chopped fresh rosemary. that's
perfect to me!

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From: The Cook 
Date: Mon, 30 Jan 2006 17:46:23 -0500
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Nexis wrote:
>I made some very delicious roasted Yukon golds last week, seasoned with 
>rosemary, kosher salt, and a good deal of pepper (both black and white). 
>They were so good, I plan to make more, and soon...but I was wondering what 
>other seasoning combinations people use? I thought of using dill and lemon 
>pepper to go with fish...but would the dill burn? I've never used it on 
>anything roasted at a high temp.

Garlic and paprika.

Susan N.

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From: azazello[at]koroviev.de (Victor Sack)
Date: Mon, 30 Jan 2006 23:55:27 +0100
--------
Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use?

Goose (or, failing that, duck) fat and garlic, i.e. the basic pommes
sarladaises.  Slice some potatoes, salt and pepper, and sauté them in
goose fat with lots of garlic.  You can also add some parsley and/or
some freshly sautéed ceps/porcini a few minutes before the end of the
cooking.  Nothing's better.

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From: Peter Aitken 
Date: Mon, 30 Jan 2006 23:18:01 GMT
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Nexis wrote:
>I made some very delicious roasted Yukon golds last week, seasoned with 
>rosemary, kosher salt, and a good deal of pepper (both black and white). 
>They were so good, I plan to make more, and soon...but I was wondering what 
>other seasoning combinations people use?

I have some ideas on my recipe page, see URL below. BTW your rosemary idea 
sounds great, I will have to try it.
-- 
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm 

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From: MareCat 
Date: Mon, 30 Jan 2006 23:28:44 GMT
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Nexis wrote:
>I made some very delicious roasted Yukon golds last week, seasoned with 
>rosemary, kosher salt, and a good deal of pepper (both black and white). 
>They were so good, I plan to make more, and soon...but I was wondering what 
>other seasoning combinations people use?

I use rosemary, s/p, olive oil, and a healthy splash (or three) of balsamic 
vinegar. I also toss in a bunch of peeled garlic cloves and a cut-up onion.

I also like Penzeys Northwoods seasoning for roasted potatoes. Lemon pepper 
is nice, too. Also, I sometimes mix potatoes with olive oil, lemon juice, 
garlic, s/p, and oregano.

Mary 

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From: George 
Date: Mon, 30 Jan 2006 18:31:44 -0500
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with 
> rosemary, kosher salt, and a good deal of pepper (both black and white). 
> They were so good, I plan to make more, and soon...but I was wondering what 
> other seasoning combinations people use?

IMHO roasted veggies already have a lot of flavor so I wouldn't do any 
more than what you did.

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From: Arri London 
Date: Mon, 30 Jan 2006 17:07:57 -0700
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use?

Garlic, black pepper and chiles
Curry seasonings
Fresh minced mint added the last few minutes of cooking
Basil and dried tomatoes ditto

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From: Tara 
Date: Tue, 31 Jan 2006 01:16:53 GMT
--------
Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use?

Potatoes seasoned with Old Bay go wonderfully with fish.

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From: Mr Libido Incognito 
Date: Tue, 31 Jan 2006 01:39:31 GMT
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Tara wrote:
> Potatoes seasoned with Old Bay go wonderfully with fish.

lemon and garlic spice combo?

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From: Julia Altshuler 
Date: Mon, 30 Jan 2006 21:14:06 -0500
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with 
> rosemary, kosher salt, and a good deal of pepper (both black and white). 
> They were so good, I plan to make more, and soon...but I was wondering what 
> other seasoning combinations people use?

I can't think of any Penzey's spice mix that WOULDN'T go on roasted 
Yukon golds.  I think of Italian herbs first and use that all the time 
but would try all the others too.

--Lia

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From: Stan Horwitz 
Date: Mon, 30 Jan 2006 22:31:47 -0500
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Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with 
> rosemary, kosher salt, and a good deal of pepper (both black and white). 
> They were so good, I plan to make more, and soon...but I was wondering what 
> other seasoning combinations people use? I thought of using dill and lemon 
> pepper to go with fish...but would the dill burn? I've never used it on 
> anything roasted at a high temp. 

Dill might work, but I prefer garlic, fresh crushed, but garlic powder 
works well on potatoes too. So does paprika.

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From: Shaun aRe 
Date: Tue, 31 Jan 2006 08:59:13 -0000
--------
Nexis wrote:
>I made some very delicious roasted Yukon golds last week, seasoned with 
>rosemary, kosher salt, and a good deal of pepper (both black and white). 
>They were so good, I plan to make more, and soon...but I was wondering what 
>other seasoning combinations people use?

'Curry' spices are delcious with them! I just either mix some fresh ground 
curry spices (you can pre-tast them a little but not too much - cumin, black 
pepper, fenugreek, mustard seed, corriander seed cardamom, clove, cinnamon, 
chile etc.) together with salt, to my own tastes, or at a push, use salt and 
a ready blended mix - the tandoori mixes work well.


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