"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-29-2013, 10:42 PM   #11
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
When in grad school, one of my best pals was a gal from Greece (we have stayed in touch all these years). She made what I call Kat's Greek Oven Potatoes.

Ingredients

6-8 medium potatoes, peeled and cut in half (although I have taken fresh potatoes from the garden and scrubbed them--no peeling necessary)
1 c water (more or less)
1/2 olive oil (the best was that from her family's olive orchard--I like to use a high quality green olive oil when I can-reminds me of the oil Kat would smuggle back for me)
2-3 T fresh Greek oregano or fresh rosemary
minced garlic, to taste
S&P (I like to use sea salt and freshly ground pepper)

Directions:

1. Place potatoes in a baking dish (I use a 13 x 2 " pyrex dish).
2. Pour water and olive over potatoes (2/3 depth of pan).
3. Sprinkle generously with herb of choice, garlic, S&P.
4. Bake at 350 for 1-1/2 hours (add more liquid if needed).

These are so very good.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-30-2013, 12:08 AM   #12
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
With our roast potatoes, we par boil them for about 3 minutes

We then scrape the outside of the potatoes to give them a roughed up texture and then roast them in oil...they always come out so crispy on the outside and sift and fluffy on the inside
__________________

__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 07-30-2013, 07:53 AM   #13
Assistant Cook
 
Join Date: Jun 2010
Posts: 11
oven roasted potatoes

These almost dry roasted, small pieces of potatoes are a new thing for me and I love them as a snack. I grew up with mom making REAL roasted potatoes.
Peel, halve longways and par boil, pour about a 1/4" of oil (she used lard) into a full size roasting tin, season the the potatoes and place the them flat side down in the pan. Cook at about 350 for god knows how long, with almost continuos basting. The skin became crusty and chewy and the insides like cream - a potatoe cannoli ??? Served With roast beef, cabbage, sprouts, a little mash, Yorkshire Pudding and almost black gravy. Sunday lunch. Have never been able to replicate, so I went the easy route, not bad fo a man though ????.
__________________
stallard is offline   Reply With Quote
Old 07-30-2013, 05:48 PM   #14
Assistant Cook
 
Join Date: Jun 2010
Posts: 11
Problem solved, it was the age of the potatoes. I really meant to save some for my wife, but these things are addictive.
__________________
stallard is offline   Reply With Quote
Old 07-30-2013, 06:10 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,884
Send a message via Skype™ to taxlady
Thumbs up

Quote:
Originally Posted by CWS4322 View Post
When in grad school, one of my best pals was a gal from Greece (we have stayed in touch all these years). She made what I call Kat's Greek Oven Potatoes.

Ingredients

6-8 medium potatoes, peeled and cut in half (although I have taken fresh potatoes from the garden and scrubbed them--no peeling necessary)
1 c water (more or less)
1/2 olive oil (the best was that from her family's olive orchard--I like to use a high quality green olive oil when I can-reminds me of the oil Kat would smuggle back for me)
2-3 T fresh Greek oregano or fresh rosemary
minced garlic, to taste
S&P (I like to use sea salt and freshly ground pepper)

Directions:

1. Place potatoes in a baking dish (I use a 13 x 2 " pyrex dish).
2. Pour water and olive over potatoes (2/3 depth of pan).
3. Sprinkle generously with herb of choice, garlic, S&P.
4. Bake at 350 for 1-1/2 hours (add more liquid if needed).

These are so very good.
So that's how they make those fabulous potatoes in Greek restos.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-31-2013, 11:45 AM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Quote:
Originally Posted by taxlady View Post
So that's how they make those fabulous potatoes in Greek restos.
Yup. I like to put them in the oven at the same time I have meat that cooks in the same amount of time and at the same temp in. Great as a side with something from the grill, too.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-02-2013, 02:36 AM   #17
Senior Cook
 
Join Date: Jun 2013
Location: northeast
Posts: 169
After oiling and spicing I put the cut potatoes in a roasting pan[ or hotel pan] and cover tightly with foil.They will steam cook. The last 20 minutes I take foil off and continue in the oven until done. Juicy on the inside crispy on the outside. For potatoes O'Brian add cut up green pepper and onion in the beginning. A little dry onion soup mix makes a nice change also. Mysterychef
__________________
''Good cooking is when things taste of what they are''
mysterychef is offline   Reply With Quote
Old 08-02-2013, 06:04 AM   #18
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by Brian Burnett View Post
Someone brought up par boiling. That's what he's doing here; it's always been foolproof for me.
Yes, we always par boil, always works for us too
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-05-2013, 10:00 PM   #19
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Quote:
Originally Posted by Andy M. View Post
I buy red potatoes no bigger than a tennis ball and cut them each into eight pieces. After tossing with evoo and spices, I arrange them in a single layer, skin side down, on a foil lined quarter sheet pan. I roast them in a 450F preheated oven until the tip of a knife slides in easily and the tops are crisp.
This sounds about like I do it.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-12-2013, 05:22 AM   #20
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Sounds lovely CWS

Quote:
Originally Posted by CWS4322 View Post
When in grad school, one of my best pals was a gal from Greece (we have stayed in touch all these years). She made what I call Kat's Greek Oven Potatoes.

Ingredients

6-8 medium potatoes, peeled and cut in half (although I have taken fresh potatoes from the garden and scrubbed them--no peeling necessary)
1 c water (more or less)
1/2 olive oil (the best was that from her family's olive orchard--I like to use a high quality green olive oil when I can-reminds me of the oil Kat would smuggle back for me)
2-3 T fresh Greek oregano or fresh rosemary
minced garlic, to taste
S&P (I like to use sea salt and freshly ground pepper)

Directions:

1. Place potatoes in a baking dish (I use a 13 x 2 " pyrex dish).
2. Pour water and olive over potatoes (2/3 depth of pan).
3. Sprinkle generously with herb of choice, garlic, S&P.
4. Bake at 350 for 1-1/2 hours (add more liquid if needed).

These are so very good.
__________________

__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Reply

Tags
oven, potato, potatoes, roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.