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Subject: spices for roast potatoes?
Newsgroups: rec.food.cooking

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From: John Bachman 
Date: Thu, 29 Mar 2001 07:06:18 -0500
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We love the roast potato spice mixes that one can buy.  Does anyone
have their own favorite mix?

TIA

John

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From: Mrs.Beeton 
Date: Thu, 29 Mar 2001 13:41:34 +0100
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Just coat them in plain flour, S & P and Colmans Mustard Powder. mmmmmm.

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From: Peter G. Aitken 
Date: Thu, 29 Mar 2001 13:45:04 GMT
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Peel potatoes, cut into 1-2" chunks, and toss with enough olive oil to coat
lightly. Then add salt, pepper, and one of the following and toss again:

- ground cumin
- cumin/coriander mix
- hot or sweet paprika
- curry powder
- garam masala
- chili powder

Place in a single layer in a non-stick baking pan. Cook at 450f for about 30
minutes, until nicely browned, turning every 10 minutes.

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From: Stan Horwitz 
Date: 29 Mar 2001 16:33:26 GMT
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John Bachman wrote:
> We love the roast potato spice mixes that one can buy.  Does anyone
> have their own favorite mix?

Its not really a mix. Just springs of rosemary and fresh ground
pepper with a bit of olive oil drizzeled over chunks of potatoes
is my favorite way to roast them.

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From: Vox Humana 
Date: Thu, 29 Mar 2001 17:05:46 GMT
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Stan Horwitz wrote:
> Just springs of rosemary and fresh ground
>pepper with a bit of olive oil drizzeled over

That sounds really good.  I like to use some tarragon, garlic, and lemon
pepper.  In a pinch, I will just use some Mrs. Dash.

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From: catmandy99[at]aol.comcrap (Sheryl)
Date: 29 Mar 2001 22:35:54 GMT
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For me, this is the tastiest way to make roasted potatoes:

Cut up your potatoes, as usual.

Put them in a bowl and drizzle some olive oil over them. Now sprinkle a good
healthy shake or two of Penzey's Old World Seasoning, and a half a teaspoon of
Penzey's Sunny Paris.  Toss the whole mess well, so the potatoes are well
coated with oil and spices.

Spread out on a jelly roll pan, in an even single layer, and sprinkle with a
bit more Old World.

Bake in a hot oven (whatever temp your meat is roasting at). About 45 minutes
at 375 works for me, usually.

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From: TL 
Date: Fri, 30 Mar 2001 20:19:03 +1200
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John Bachman wrote:
> We love the roast potato spice mixes that one can buy.  Does anyone
> have their own favorite mix?

Pepper and salt and lots of paprika, and enough oil to make it a bit sloppy.
Shake potato wedges around in it. I used to use a big Tupperware container,
but it melted a while back, (:-(  , so now I just shake it all up (rather
more gently) in the roasting dish. Takes a bit longer (a minute as against
twenty seconds) but it seems to work just as well. And it's one less dish to
wash.

Tony.

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From: Rob Novak 
Date: Thu, 29 Mar 2001 13:31:07 -0500
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John Bachman wrote:
> We love the roast potato spice mixes that one can buy.  Does anyone
> have their own favorite mix?

Coarsely chopped garlic, fresh rosemary leaves, salt and pepper, cooked
in olive oil.
or - salt, dash of cayenne pepper, and paprika, cooked in skillet with
veg. oil

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From: Alan Zelt 
Date: Fri, 30 Mar 2001 07:01:50 GMT
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John Bachman wrote:
> We love the roast potato spice mixes that one can buy.  Does anyone
> have their own favorite mix?

Just before you pop the spuds into the oven, spray with some
oil, and sprinkle on some Old Bay Seasonings. Works every time.

While you are at it, serve it with some fried chicken with Old Bay in 
the flour. And you thought it was just for steamed crab and
shrimp.

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From: Yeff 
Date: Fri, 30 Mar 2001 02:43:18 -0500
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Alan Zelt wrote: 
> While you are at it, serve it with some fried chicken with Old Bay in 
> the flour. And you thought it was just for steamed crab and
> shrimp.

Are you, per chance, a Maryland boy?

-Jeff B. (an Army brat not born here)

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From: Rob Novak 
Date: Fri, 30 Mar 2001 11:56:37 -0500
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re: Old Bay Seasoning

What's interesting is that the combination of spices used in Old Bay
seasoning are identical to those used in much Middle-East and Indian
cooking - bay leaves, cardamom, cayenne, etc.  I use Old Bay in the
flour I dredge oysters in for frying.  I can imagine that chicken would
taste pretty good, too.

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From: Alan Zelt 
Date: Sat, 31 Mar 2001 05:27:33 GMT
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Yeff wrote:
> Are you, per chance, a Maryland boy?

No, but I have lived there. If not for my love of Seattle, I would
be living in Merlan.


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