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Subject: What To Do With My Potatoes
Newsgroups: rec.food.cooking

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From: Carrie-Lou Salter <carriesalterNOSPAM[at]eastlink.ca>
Date: Thu, 23 Dec 2004 20:25:58 -0500
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Hi all,

Just looking for some suggestions. I'm making a small prime rib roast for 
christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
prepare with it. I can't decide if I want to boil them or roast them or do 
something else. I will have a 2nd oven availble if I decide I want to use 
it, so, can somebody help me please? :)

Cheers,
Carrie

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From: Dennis Ruddell <ruddell'Elle-Kabong'[at]canada.com>
Date: Fri, 24 Dec 2004 01:31:24 -0000
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We like them cut up with yams, then covered in veg oil and sprinkled 
with dry onion soup mix then roasted in our spare oven.  Keeps the main 
oven for the turkey ;-)

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From: penmart01[at]aol.como (Sheldon)
Date: 24 Dec 2004 01:47:44 GMT
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Ruddell writes:
>We like them cut up with yams, then covered in veg oil and sprinkled 
>with dry onion soup mix then roasted in our spare oven.  Keeps the main 
>oven for the turkey ;-)

Gotta say, that sounds mighty disgusting... onion soup mix, blech!

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From: Dennis Ruddell <ruddell'Elle-Kabong'[at]canada.com>
Date: Fri, 24 Dec 2004 03:30:04 -0000
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Sheldon wrote:
> Gotta say, that sounds mighty disgusting... onion soup mix, blech!

Not only is it good, it's easy...

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From: penmart01[at]aol.como (Sheldon)
Date: 24 Dec 2004 01:44:46 GMT
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Carrie-Lou Salter writes:
>Just looking for some suggestions. I'm making a small prime rib roast for 
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
>prepare with it. I can't decide if I want to boil them or roast them or do 
>something else. I will have a 2nd oven availble if I decide I want to use 
>it, so, can somebody help me please? :)

New potatoes beg for roasting, too good for boiling.  Scrub well and pare one
strip of skin off around the circumference.  Rub each with a small amount of
oil, season with s n' p, place in pan one layer high and roast until gold
brown, turn potatoes part way through to brown evenly.  I wouldn't use any
strong herbs or you won't taste the potatoes.  Serve drizzled with melted
butter and very lightly dusted with finely minced curly leaf parsley.

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From: dutchm[at]dcn.org
Date: 23 Dec 2004 17:54:10 -0800
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I suggest roast potatoes with rib roast.  Since you may want to make
gravy or yorkshire pudding from the drippings, you can try this.  After
the roast has cooked long enough to melt some of the fat, decant it off
and use it to coat the potatoes lightly and roast them in another oven.
Quarter them and add salt and pepper and rosemary leaves.   You should
still have drippings enough for other purposes.
D.M.

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From: Rodney Myrvaagnes <rodneym[at]attglobal.net>
Date: Thu, 23 Dec 2004 22:53:36 -0500
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Carrie-Lou Salter wrote:
>Just looking for some suggestions. I'm making a small prime rib roast for 
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
>prepare with it. I can't decide if I want to boil them or roast them or do 
>something else. I will have a 2nd oven availble if I decide I want to use 
>it, so, can somebody help me please? :)

I would put them in the roasting pan around the roast. I take no
position on what you might call that process, but the drippings will
do nice things to the potatoes as they cook. :-)

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From: zuuum <newsgroups[at]only.ok>
Date: Fri, 24 Dec 2004 04:05:46 GMT
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Carrie-Lou Salter wrote:
> Just looking for some suggestions. I'm making a small prime rib roast for 
> christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
> prepare with it. I can't decide if I want to boil them or roast them or do 
> something else. I will have a 2nd oven availble if I decide I want to use 
> it, so, can somebody help me please? :)

Mashed whites may sound like a boring route, but you could add a twist and 
flavor with sourcream and horseradish.  Horseradish is so often served with 
roast beef anyway.  Could be a bit daring to spike the taters, but I would. 
Just enough horseradish to notice, not so much as to clear your sinuses and 
draw tears. 

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From: Terry Pulliam Burd <ntpulliam[at]spaminator.net>
Date: Thu, 23 Dec 2004 20:28:08 -0800
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Carrie-Lou Salter wrote:
>Just looking for some suggestions. I'm making a small prime rib roast for 
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
>prepare with it. I can't decide if I want to boil them or roast them or do 
>something else. I will have a 2nd oven availble if I decide I want to use 
>it, so, can somebody help me please? :)

You could try a favorite that I'm doing with a rib roast on Saturday:

@@@@@ Now You're Cooking! Export Format

Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs and
stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can be
prepared 2 days ahead. Cover and let stand at room temperature.)

Position rack in center of oven and preheat oven to 400F. Butter 15x10x2"
(4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
Combine grated cheddar cheese and flour in large bowl; toss to coat cheese.
Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle 1/3 of
thyme mixture, then 1/3 of cheese mixture over. Repeat layering of
potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken
broth, whipping cream and mustard in medium bowl to blend. Pour broth
mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until potatoes
are tender and top is golden brown, about 1 hour longer. Let stand 15 mins.
before serving.

- - - - - - - - - - - - - - - - - -

Contributor:  Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

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From: Wayne Boatwright <wbw[at]att.net>
Date: Fri, 24 Dec 2004 04:47:09 GMT
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Terry Pulliam Burd wrote:
> You could try a favorite that I'm doing with a rib roast on Saturday:
> Potato Gratin With Mustard And Cheddar Cheese

That sounds delicious, Terry!  Will the waxy potatoes the OP bought work
well in this?  

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From: sf <nobody[at]comcast.net>
Date: Fri, 24 Dec 2004 07:24:27 GMT
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Carrie-Lou Salter wrote:
>  Just looking for some suggestions. I'm making a small prime rib roast for 
>  christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
>  prepare with it. I can't decide if I want to boil them or roast them or do 
>  something else. I will have a 2nd oven availble if I decide I want to use 
>  it, so, can somebody help me please? :)
  
Sounds like roasting will be good for you.  Toss in EVOO and
garlic - roast.

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From: Stark <sraven[at]att.net>
Date: Fri, 24 Dec 2004 14:17:18 GMT
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Carrie-Lou Salter wrote:
> Just looking for some suggestions. I'm making a small prime rib roast for 
> christmas eve dinner. I have bought some new white potatoes (semi-waxy) to 
> prepare with it. I can't decide if I want to boil them or roast them or do 
> something else. I will have a 2nd oven availble if I decide I want to use 
> it, so, can somebody help me please? :)

If they are golf ball size or smaller, peel 'em and boil for 10
minutes; low saute in butter, covered, for 10 minutes; then higher
saute, uncovered, until nicely browned. Should be relatively crisp on
the outside and semi-soft on the inside.


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