Types: Freakishly small red potatoes
Subject: Freakishly small red potatoes
Newsgroups: rec.food.cooking
From: Kim (pheffer6 at mchsi.com)
Date: Sat, 22 Mar 2003 15:07:52 GMT
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I picked up a bad of the smallest red potatoes I've ever seen-none are bigger than a golf ball. So I want to roast these babies but for how long? Since they are smaller I assume they will cook quicker-anyone have an idea of what temp and how long to roast these?
thanks in advance!
Kim P
From: Dave Smith (adavid.smith at sympatico.ca)
Date: Sat, 22 Mar 2003 10:36:13 -0500
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They are probably better boiled.
From: patscga at aol.com (Pat in Atlanta)
Date: 22 Mar 2003 16:21:55 GMT
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I wouldn't roast them, either. Besides boiling, you can slice them and saute in butter. Or cut them very thin and deep fry. In both cases, with the skin still on, of course.
From: Isaac Wingfield (isw at witzend.com)
Date: Sun, 23 Mar 2003 04:14:12 GMT
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Dave Smith wrote:
> They are probably better boiled.
Try steaming them instead of boiling; we think the texture is nicer -- less "soggy", and the skins stay on better.
After they're tender, cut in half and put, cut side down, in a large skillet containing a little butter. Sizzle, shaking the pan occasionally, until a nice brown crust forms on the cut sides. Serve immediately, before the crust softens.
From: Nancy Young (qwerty at mail.monmouth.com)
Date: Sat, 22 Mar 2003 12:03:01 -0500
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Kim wrote:
> I picked up a bad of the smallest red potatoes I've ever seen-none are
> bigger than a golf ball. So I want to roast these babies but for how long?
> Since they are smaller I assume they will cook quicker-anyone have an idea
> of what temp and how long to roast these?
They sound perfect for the pan roasted potatoes from Biba. They won't turn golden with the skins on, but you get the drift.
Cut some of the larger canned potatoes in half so the pieces are reasonably even in size. Put some olive oil and butter into a skillet. When the butter foams, add the drained potatoes, some chopped fresh or dried rosemary, a garlic clove and some salt and pepper. Cook over medium heat, turning frequently. When potatoes are golden, remove garlic. Serve immediately.
From: Jill McQuown
Date: Sat, 22 Mar 2003 11:07:45 -0600
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Kim wrote:
> I picked up a bad of the smallest red potatoes I've ever seen-none are
> bigger than a golf ball. So I want to roast these babies but for how
> long? Since they are smaller I assume they will cook quicker-anyone
> have an idea of what temp and how long to roast these?
They aren't freakishly small, they are "new potatoes". Best boiled and then tossed with butter and parsley. Even better, I like Sheldon's suggestion a long time back of tossing them with butter and dill weed.
From: spacytracy (projectilevomitchick at earthlink.net)
Date: Sat, 22 Mar 2003 18:07:30 GMT
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Jill McQuown wrote:
> They aren't freakishly small, they are "new potatoes". Best boiled and then
> tossed with butter and parsley. Even better, I like Sheldon's suggestion a
> long time back of tossing them with butter and dill weed.
Better yet, toss Sheldon's salad and then toss yourself in the garbage.
From: bob in schenectady (avssi at NOSPAMhotmail.com)
Date: Sat, 22 Mar 2003 18:15:19 GMT
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spacytracy wrote:
> Better yet, toss Sheldon's salad and then toss yourself in the garbage.
Welcome back, projectilevomitchick.
From: Jill McQuown
Date: Sat, 22 Mar 2003 12:23:07 -0600
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bob in schenectady wrote:
> Welcome back, projectilevomitchick.
Thanks for validating a TROLL.
From: bob in schenectady (avssi at NOSPAMhotmail.com)
Date: Sat, 22 Mar 2003 18:29:22 GMT
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Jill McQuown wrote:
> Thanks for validating a TROLL.
I saw it as identifying, sorry. :(
From: spacytracy (projectilevomitchick at earthlink.net)
Date: Sat, 22 Mar 2003 18:36:08 GMT
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Jill McQuown wrote:
> Thanks for validating a TROLL.
The only thing that gets validated is the parking outside your bedroom window.
From: spacytracy (projectilevomitchick at earthlink.net)
Date: Sat, 22 Mar 2003 18:34:36 GMT
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bob in schenectady wrote:
> Welcome back, projectilevomitchick.
Thanks!
From: hahabogus (not at applicable.com)
Date: Sat, 22 Mar 2003 18:37:52 GMT
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Jill McQuown wrote:
> They aren't freakishly small, they are "new potatoes". Best boiled
> and then tossed with butter and parsley. Even better, I like
> Sheldon's suggestion a long time back of tossing them with butter and
> dill weed.
Mint in the boiling water is good too.
From: Kim (pheffer6 at mchsi.com)
Date: Sat, 22 Mar 2003 22:56:57 GMT
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Jill McQuown wrote:
> They aren't freakishly small, they are "new potatoes". Best boiled and then
> tossed with butter and parsley. Even better, I like Sheldon's suggestion a
> long time back of tossing them with butter and dill weed.
I know what a new potato looks like-these are *much* smaller-some only the size of a large marble.
Kim P
From: connieg999 at aol.com (ConnieG999)
Date: 22 Mar 2003 23:43:16 GMT
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Kim writes:
>I know what a new potato looks like-these are *much* smaller-some only the
>size of a large marble.
They're still New Potatoes. And in fact, often called "creamers." At that size, many people serve them "creamed", as in, cut in half and served in a cream sauce with whatever spices are desired. I've also heard them called Popcorn Potatoes.
From: Sheryl Rosen (catmandy at optonline.net)
Date: Sun, 23 Mar 2003 03:50:45 GMT
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ConnieG999 wrote:
> They're still New Potatoes. And in fact, often called "creamers." At that size,
> many people serve them "creamed", as in, cut in half and served in a cream
> sauce with whatever spices are desired.
> I've also heard them called Popcorn Potatoes.
Little tiny potatoes like those, I would roast them, whole, in olive oil seasoned with salt and pepper. When soft and a little toasty, I would sprinkle with some parsley and maybe some dill weed.
Boiled would be nice, too. But if I boiled them, I'd peel off a band of the peel, and after boiling, roll them in melted herbed butter, salt and pepper, of course.
From: Jill McQuown
Date: Sun, 23 Mar 2003 00:22:22 -0600
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ConnieG999 wrote:
> They're still New Potatoes. And in fact, often called "creamers." At that size,
> many people serve them "creamed", as in, cut in half and served in a cream
> sauce with whatever spices are desired.
> I've also heard them called Popcorn Potatoes.
That's what they call 'em down in South Carolina where my parents live. And they do serve them in a cream (white) sauce. At the grocery store, they are even labelled "creamers".
From: penmart01 at aol.como (Sheldon)
Date: 22 Mar 2003 23:43:26 GMT
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Kim writes:
>I know what a new potato looks like-these are *much* smaller-some only the
>size of a large marble.
Size has nothing to do with whether it's a new potato... sheesh, all these gals have on their minds is size. <g>
New potatoes are harvested early, before their skins thicken, but they can be of all sizes... many types yield exceptionally large specimens... great for potato salad. Hot German Austrian potato salad is how I'd fix your teensy reds.
From: jen (jjensen at alumni.uvic.ca)
Date: Sat, 22 Mar 2003 18:13:14 -0000
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Kim a écrit:
> I picked up a bad of the smallest red potatoes I've ever seen-none are
> bigger than a golf ball. So I want to roast these babies but for how
> long? Since they are smaller I assume they will cook quicker-anyone
> have an idea of what temp and how long to roast these?
i love roasting baby red potatoes...it's one of my favourite ways to prepare them.
what i do is this:
* toss the washed potatoes with some olive oil and then sprinkle on some kosher salt and freshly ground pepper
* put the potatoes in a baking/roasting pan, being careful not to let too much excess oil get in the pan with them. you really just want the potatoes to be lightly coated and the oil will smoke if there's too much of it.
* roast at 400 degrees for 45 minutes.
they're wonderful!
cheers,
jen
From: stan at temple.edu
Date: 22 Mar 2003 18:20:40 GMT
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Kim wrote:
> I picked up a bad of the smallest red potatoes I've ever seen-none are
> bigger than a golf ball. So I want to roast these babies but for how long?
> Since they are smaller I assume they will cook quicker-anyone have an idea
> of what temp and how long to roast these?
Cooking involves experimentation. Roast for twenty minutes, poke a fork in a couple of the potatoes and if they seem soft, taste one. If the potatoes need more cooking, you can always let them roast more.
From: Kim (pheffer6 at mchsi.com)
Date: Sat, 22 Mar 2003 22:58:49 GMT
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Thanks for all your suggestions!!
Kim P
From: Kajikit (kaji at labyrinth.net.au)
Date: Sun, 23 Mar 2003 15:58:31 +1100
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Kim dazzled us with brilliant prose:
>I picked up a bad of the smallest red potatoes I've ever seen-none are
>bigger than a golf ball. So I want to roast these babies but for how long?
>Since they are smaller I assume they will cook quicker-anyone have an idea
>of what temp and how long to roast these?
They be DELICIOUS roasted with the skin on and with plenty of rosemary and garlic cloves... we had something similar for Christmas lunch :) Because they're so small they'll cook very quickly, so don't overdo the roasting.
From: Kristin Patterson (snrfwezl at socal.rr.com)
Date: Mon, 24 Mar 2003 05:48:56 GMT
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Kim wrote:
> I picked up a bad of the smallest red potatoes I've ever seen-none are
> bigger than a golf ball.
I use red potatoes that size for my dilled potato salad, they are fantastic! A local "produce" market here called Tom's Farm has baby reds and whites and boiled whole and sliced in half when cold, they make the best potato salads.