Subject: Sauté Potatoes
Date: Sun, 16 Mar 2003 14:49:05 -0000
Whenever I've tried to make sauté potatoes they end up like thin slices of
roast potato. What's the correct way of cooking them please.
From: Kendall F. Stratton III
Date: Sun, 16 Mar 2003 10:24:53 -0500
Try our oven-roasted potatoes...
Cut up a few russets (Yukon Gold's work great too) into uniform-sized cubes
(with the skins on)
Place the 'taters into a large bowl
Add a splash of vegetable oil
Add a few twists of fresh ground black pepper
Add a splash of Worcestershire sauce
Add a splash of Kikkoman's Low-Sodium Soy Sauce
Add some dry parsley flakes
Add some granulated garlic
Add some onion powder
Add some paprika
Add some cayenne pepper
And a few drops of Liquid Smoke
Toss the 'taters & spices in a large bowl and then drain the excess liquid.
Baked the drained 'taters on a greased sheet pan at high heat 'til crusted
on the outside and tender on the inside.
I like to serve these oven-roasted 'taters when I make Salisbury Steaks
(whether using beef, moosemeat, or venison) with Brown Gravy.
This is my son's favorite meal!
Date: Sun, 16 Mar 2003 19:19:17 GMT
: Try our oven-roasted potatoes...
I think I've already saved your version for potatoes... but I'm
saving it again - just in case! Sounds great. Ohhhhhhhh... a
moosemeat Salisbury steak sounds delish, too! Soooo, if Jill
gets fiddleheads...do I get some moose? LOL
Sorry, couldn't resist!
Give my best to the family,
Date: 16 Mar 2003 20:59:59 GMT
> Whenever I've tried to make sauté potatoes they end up like thin slices of
> roast potato. What's the correct way of cooking them please.
It would help if you explain in more detail how you're cooking your
potatoes and what kind of result you want to achieve.