Demetrius Posted June 20, 2006 Share Posted June 20, 2006 Is cooking oven roasted red potatoes only as easy as coating with olive oil and Rosemary and then baking in a 350 oven for fifteen to twenty minutes? Link to comment Share on other sites More sharing options...
bilrus Posted June 20, 2006 Share Posted June 20, 2006 Needs some salt. Link to comment Share on other sites More sharing options...
Barbara Posted June 20, 2006 Share Posted June 20, 2006 Demetrius said: Is cooking oven roasted red potatoes only as easy as coating with olive oil and Rosemary and then baking in a 350 oven for fifteen to twenty minutes? If they are whole, you need to pierce them in a couple of places. Otherwise, they will explode in the oven. And I say this from experience. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted June 20, 2006 Share Posted June 20, 2006 Demetrius said: Is cooking oven roasted red potatoes only as easy as coating with olive oil and Rosemary and then baking in a 350 oven for fifteen to twenty minutes? See my recipe for roasted red potato salad in the fall picnic cookbook. Cut the small red potatoes in half lenghtwise. Coat with olive oil, salt, pepper and whatever herbs you like (I prefer herbs d' provence). and place cut side down in a metal pan. Roast at 450 for a half hour. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 20, 2006 Share Posted June 20, 2006 Jacques Gastreaux said: Cut the small red potatoes in half lenghtwise. Coat with olive oil, salt, pepper and whatever herbs you like (I prefer herbs d' provence). and place cut side down in a metal pan. Roast at 450 for a half hour. I like to cut the taters into quarters lengthwise. That way you get more of a crisped, browned edge. Of course, it's twice as much cutting, and some people don't like their edges that way. You can certainly go nuts. If there's any spice or herb mixture you've wanted to experiment with, roasted red potatoes are probably the most versatile (and easy to prepare!!!) dishes you could find. I.e., if you screw up or decide that your idea for crab juice, lima bean and natto potatoes is disgusting, you're only out a few potatoes. Try some truffle salt, some old bay or cajun seasoning, roasted garlic, or whatever you can think of. EDIT: Depending on what you use, you may want to adjust the cooking temp/time. Also, if quartering, pay attention to what the potatoes are doing - you may need to turn them. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted June 20, 2006 Share Posted June 20, 2006 DanCole42 said: I like to cut the taters into quarters lengthwise. That way you get more of a crisped, browned edge. Of course, it's twice as much cutting, and some people don't like their edges that way. You can certainly go nuts. If there's any spice or herb mixture you've wanted to experiment with, roasted red potatoes are probably the most versatile (and easy to prepare!!!) dishes you could find. I.e., if you screw up or decide that your idea for crab juice, lima bean and natto potatoes is disgusting, you're only out a few potatoes. Try some truffle salt, some old bay or cajun seasoning, roasted garlic, or whatever you can think of. Be mindful that at 450 for half hour the other things you add might burn. Think of how your kitcken would smell if the natto burned. Also, under my method, the browning mainly takes place on the cut side down. If you quarter the potatoes, you might want to give them a couple of flips during cooking toi get them crunchy on the other sides (hard to do with such a hot oven). Also, I emphasize the use of "small" red potatoes. Costco sells bags of them that are perfect. If you are buying them loose from the grocery store, pick out the smallest ones you can find. If you are stuck with bigger potatoes, I would cook them a little longer and definitely quarter them lengthwise. Link to comment Share on other sites More sharing options...
Banco Posted June 21, 2006 Share Posted June 21, 2006 My method is similar to Jacques', but I brown them first in olive oil on the stove top, adding kosher salt and flipping, much like you would do traditional sautéed potato balls. Once they're browned lightly in the oil, I shove them in the oven at 375 or so. I add the herbs (usually herbes de Provence or the like) during the last 5 or 10 minutes of cooking to prevent them from burning. DanCole's seasoning suggestions sound like fun! Link to comment Share on other sites More sharing options...
Heather Posted June 21, 2006 Share Posted June 21, 2006 Banco said: My method is similar to Jacques', but I brown them first in olive oil on the stove top, adding kosher salt and flipping, much like you would do traditional sautéed potato balls. Once they're browned lightly in the oil, I shove them in the oven at 375 or so. I add the herbs (usually herbes de Provence or the like) during the last 5 or 10 minutes of cooking to prevent them from burning. I was going to suggest some lavender along with rosemary - but only a little - and salt to taste. Coarser salt is best. I go with a lower temperature and 45 minutes. Link to comment Share on other sites More sharing options...
cjsadler Posted June 21, 2006 Share Posted June 21, 2006 While waiting for someone, I was flipping through that new Cook's Illustrated mag (Cook's Country). They had an interesting 'truc' for roasted potatoes: they toss them in a bit of cornstarch (and salt). Absorbing some of the moisture of the potatoes, they said it made the exterior super crisp (in a good french fry kinda way). Someone give this a go and report back (it's too hot for me to be making roasted potatoes in my condo). Edit: Found the recipe. Link to comment Share on other sites More sharing options...
RaisaB Posted June 21, 2006 Share Posted June 21, 2006 That recipe sounds good Chris. I use rendered duck fat instead of olive oil, and then I add the garlic and course salt the last 15 minutes of cooking. Recipe is adapted from The French Farmhouse Cookbook by Susan Loomis. Link to comment Share on other sites More sharing options...
cjsadler Posted June 21, 2006 Share Posted June 21, 2006 That recipe sounds good Chris.I use rendered duck fat That's even better (in fact, the best!). Link to comment Share on other sites More sharing options...
mdt Posted June 21, 2006 Share Posted June 21, 2006 I was going to suggest some lavender along with rosemary - but only a little - and salt to taste. Coarser salt is best. I go with a lower temperature and 45 minutes. I agree with the lower oven temp. Even better if you have a convection oven. cj -- I think I might try that recipe and I will report back... Link to comment Share on other sites More sharing options...
PollyG Posted June 21, 2006 Share Posted June 21, 2006 I generally quarter mine, zap 'em in the microwave for 2 minutes, toss with EVOO and then add my spices. For whatever reason, I was having problems with seriously undercooked potatoes before I started microwaving to pre-cook. I usually coat with a mix of lemon peel, granulated garlic, citric acid, and pepper. Harris Teeter often has several varieties of fingerling potatoes available in bulk; these make a great mixed roast potato. Link to comment Share on other sites More sharing options...
ScotteeM Posted June 21, 2006 Share Posted June 21, 2006 All of the above (but not the microwaving)! I prefer a metal baking pan to glass, for browning. I also like to toss some smashed garlic cloves in and sometimes some shallots or onions. I tend to season after roasting. Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 22, 2006 Share Posted June 22, 2006 I just did some this evening -- quartered lengthwise, tossed with EVOO, chopped garlic and rosemary, and a generous amount of sea salt. 450 in a convection oven for 20 minutes. Lovely light brown, if not tremendously crisp. Nevertheless, Azami and I declared them awesome. Link to comment Share on other sites More sharing options...
Heather Posted June 22, 2006 Share Posted June 22, 2006 PollyG said: Harris Teeter often has several varieties of fingerling potatoes available in bulk; these make a great mixed roast potato. I find fingerlings have a higher ratio of skin to flesh than is ideal - I like a fluffier center to go with the crisp outside. Link to comment Share on other sites More sharing options...
bilrus Posted June 22, 2006 Share Posted June 22, 2006 Heather said: I find fingerlings have a higher ratio of skin to flesh than is ideal - I like a fluffier center to go with the crisp outside. Plus, they could end up looking shriveled on the plate: Link to comment Share on other sites More sharing options...
Al Dente Posted June 22, 2006 Share Posted June 22, 2006 bilrus said: Plus, they could end up looking shriveled on the plate: Are those the purple fingerlings? When I used those, they looked alarming. I considered scattering a few of them on my neighbor's sidewalk. Link to comment Share on other sites More sharing options...
bilrus Posted June 22, 2006 Share Posted June 22, 2006 Al Dente said: Are those the purple fingerlings? When I used those, they looked alarming. I considered scattering a few of them on my neighbor's sidewalk. They are. They tasted fine but looked like shit. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 25, 2006 Share Posted June 25, 2006 cjsadler said: While waiting for someone, I was flipping through that new Cook's Illustrated mag (Cook's Country). They had an interesting 'truc' for roasted potatoes: they toss them in a bit of cornstarch (and salt). Absorbing some of the moisture of the potatoes, they said it made the exterior super crisp (in a good french fry kinda way). Someone give this a go and report back (it's too hot for me to be making roasted potatoes in my condo). Edit: Found the recipe. Tried this out last night (minus the garlic powder and parsley butter). The cornstarch worked miracles. This is the sort of snazzy trick I want to know more of. I've never home-cooked potatoes with such a perfect level of cripsness before. After taking them out I tossed them with some truffle oil, truffle salt, pepper and parmagiano (I didn't have any truffle parmagiano, truffle pepper, truffled water, or waterated truffles). A delicious home-grown, non-deep-fried version of Firefly's frites. Served it along with some perfectly-grilled NY strip with some St. Pete's blue from Cheesetique and a bottle of Monsanto for the perfect steak-and-potatoes dinner. 1 Link to comment Share on other sites More sharing options...
Sundae in the Park Posted July 17, 2006 Share Posted July 17, 2006 Curry-type spices are also great for roasted potatoes! Link to comment Share on other sites More sharing options...
TSE Posted July 17, 2006 Share Posted July 17, 2006 Sundae in the Park said: Curry-type spices are also great for roasted potatoes! I agree- here's how I use them: Gently crush a couple of cloves of garlic and a couple rounds of ginger and throw them into a saute pan with a bit of neutral oil. Once the garlic and ginger are infused in the oil, put your spices in the oil to bloom them. Add the quartered (or however you want to cut them) potatoes, and coat them in the mixture off the heat and put the pan a preheated oven as normal. A squeeze of lemon or lime on the finished potatoes is good, too. Not incredibly sophisticated, but I like it. Link to comment Share on other sites More sharing options...
Pool Boy Posted April 7, 2018 Share Posted April 7, 2018 There's a bit more work involved method that involves either par-cooking the potatoes or essentially steaming them in a sheet pan in the oven. The intent is to them genty smash the potatoes with another sheet pan used to smash the potatoes on the steaming sheet pan (or turned out par-cooked potatoes on to another sheet pan). Then, after gently smashing them a bit flat, finishing them in the oven. it give you lots of edges and great texture and can be doctored up with salt and any spices you might like. 1 Link to comment Share on other sites More sharing options...
Simul Parikh Posted April 14, 2018 Share Posted April 14, 2018 On 4/7/2018 at 10:14 PM, Pool Boy said: There's a bit more work involved method that involves either par-cooking the potatoes or essentially steaming them in a sheet pan in the oven. The intent is to them genty smash the potatoes with another sheet pan used to smash the potatoes on the steaming sheet pan (or turned out par-cooked potatoes on to another sheet pan). Then, after gently smashing them a bit flat, finishing them in the oven. it give you lots of edges and great texture and can be doctored up with salt and any spices you might like. That’s Food Lab’s approach - par boiling + creating rough edges. I love KLA/Food Lab, but sometime it seems that doubling (maybe more!) the time of preparation for a marginal benefit seems like a real time suck (see his what appears to be days long meatloaf recipe ... no freaking way!). Think microwaving + roughing them up a bit in a mixing bowl might get you there in way less time. Link to comment Share on other sites More sharing options...
Pool Boy Posted April 14, 2018 Share Posted April 14, 2018 28 minutes ago, Simul Parikh said: That’s Food Lab’s approach - par boiling + creating rough edges. I love KLA/Food Lab, but sometime it seems that doubling (maybe more!) the time of preparation for a marginal benefit seems like a real time suck (see his what appears to be days long meatloaf recipe ... no freaking way!). Think microwaving + roughing them up a bit in a mixing bowl might get you there in way less time. Weeknights I take shortcuts simply by dicing the potatoes smaller and roasting them. Weekends are when I indulge in cooking-nerdiness and am willing to take my time. I don't have a microwave at home - Have not had one since the fall of 2005 when we gutted and redid our kitchen. I do not miss it one bit. Granted, I do use a microwave at work to heat up leftovers (which, if I do leftovers at home (an extreme rarity, save soups generally), I do it in the oven or cooktop depending on the dish). 1 Link to comment Share on other sites More sharing options...
Pool Boy Posted April 14, 2018 Share Posted April 14, 2018 31 minutes ago, Simul Parikh said: That’s Food Lab’s approach - par boiling + creating rough edges. I love KLA/Food Lab, but sometime it seems that doubling (maybe more!) the time of preparation for a marginal benefit seems like a real time suck (see his what appears to be days long meatloaf recipe ... no freaking way!). Think microwaving + roughing them up a bit in a mixing bowl might get you there in way less time. I might try it as an experiment - there is a pizza dough recipe I am aware of that takes 4 to 5 days to be ready - most of the time is in the refrigerator. Rye breads, my favorite of all breads, generally take a week or more to prepare the starter (unless you have the patience to keep one around in perpetuity, like many chefs and home bread bakers do) - but very little day to day work - just feeding it. 1 Link to comment Share on other sites More sharing options...
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