"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-15-2013, 09:01 PM   #21
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Some people advocate par-boiling the potatoes for a few minutes before roasting.
__________________

__________________
Mad Cook is offline   Reply With Quote
Old 08-15-2013, 09:35 PM   #22
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Rocklobster View Post
I have started microwaving my potatoes first.
Upon reading this topic that was my first thought: just pre-nuke your potatoes. I do it all the time and it works all the time.

You can skip the pre-nuke if you are cooking for a long time like 325F for an hour+, to cohabitate with your main course. But it's just better to pre-nuke it. I haven't had any problems with over-cooked potatoes.

One of my favorite recipes, I throw the smallest potatoes I can find into a 1 pint measuring cup, add water and cover, ,nuke! then I drain the water, toss the potatoes with EVOO and fresh, finely chopped rosemary, or you can use ground, salt and pepper, then I co-cook the potatoes with my main course. (Fresh garlic optional.)

It's hard to mess up this recipe because for some reason the potatoes are very tolerant of over-cooking.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-16-2013, 08:50 AM   #23
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
A restaurant I used to frequent had broasted potatoes. They would bake the potatoes, until the outside was thick and crispy, then quarter them and put them under the broiler. They would get brown all over and be crispy on the outside and soft on the inside. They used some type of seasoning, but I don't know what it was.

One time we went to a restaurant and DH wanted steak fries. They said they didn't have them, but they offered to cut a baked potato in strips and drop it in the fryer, and that worked wonderfully! DH loved them.
__________________
CarolPa is offline   Reply With Quote
Old 08-16-2013, 05:52 PM   #24
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by CarolPa View Post
One time we went to a restaurant and DH wanted steak fries. They said they didn't have them, but they offered to cut a baked potato in strips and drop it in the fryer, and that worked wonderfully! DH loved them.
I wonder how it would come out if you cut a baked potato in strips and then batter and deep fry it.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-16-2013, 06:11 PM   #25
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,159
We're having a variation on the "roasted" potato thing tonight. It's one of Glenn's favorites.

I usually allocate 1 potato per person. I use russets. Scrub thoroughly, dry and slice into about 1/4-inch slices. Pour a "film" of melted butter on the bottom of a shallow baking dish. Gently fan out the whole potatoes in the baking dish. Season with salt and freshly ground black pepper. Lightly drizzle the rows of potatoes with more melted butter.

Now...mix equal portions of shredded Parmesan cheese and Swiss cheese. Sprinkle the shredded cheeses evenly over the potatoes and drizzle just a little more melted butter over.

Bake, uncovered, in a preheated 400F oven for about, um, 40 minutes. I just do it by eye. Test with a fork to determine when the potatoes are tender and serve. It may not take the full 40 minutes. I'm writing this from memory.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 08-16-2013, 06:56 PM   #26
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by Mad Cook View Post
Some people advocate par-boiling the potatoes for a few minutes before roasting.
That is what we do
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-16-2013, 07:22 PM   #27
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
I've never parboiled for oven roasted potatoes and we're happy. Clearly there's more than one way to make good oven roasted potatoes.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-17-2013, 05:00 AM   #28
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
We par boil them for about 3 minutes, we then drain them and scratch them up with a fork, get them all rough and ready and them roast them...the come out sooo crunchy and crispy, lovely texture and nice and soft and fluffy on the inside...perfect!
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-17-2013, 07:56 AM   #29
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by Greg Who Cooks View Post
I wonder how it would come out if you cut a baked potato in strips and then batter and deep fry it.
Are you, by any chance, Scottish by descent?

(Apologies to any Scots here present but in England there is a running joke that Scot's "cuisine" involves deep frying everything in batter - pizza, meat pies, Mars bars - it may be apocryphal, but it's said that fish and chip shops offer these as standard ...... There's even a suggestion that ice cream is fried in batter but I don't really believe that!)
__________________
Mad Cook is offline   Reply With Quote
Old 08-17-2013, 08:00 AM   #30
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by Andy M. View Post
I've never parboiled for oven roasted potatoes and we're happy. Clearly there's more than one way to make good oven roasted potatoes.
I don't generally go in for convenience foods as a rule but my guilty secret is frozen "roasties".
__________________

__________________
Mad Cook 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 05:20 AM.


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