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Old 07-29-2013, 03:49 PM   #1
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Oven Roasted Potatoes

I enjoy oven roasted red potatoes, I coat the pieces with olive oil and then shake every spice and pepper in the cabinet onto the individual cubes. I cook on a cookie sheet at 400 for 20 mins then turn each one and cook for another 20 mins.
Problem, the outside is nicely baked but the inside is a little dry. Is the temp too high, or is the time too long? Still very tasty though.

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Old 07-29-2013, 04:01 PM   #2
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Interesting. This exactly how I cook these as well and they are crisp on the outside and soft on the inside. Sometimes I push the temp to 425 and that also seems to work.

Maybe there is a variation in the potatoes; new, old, or the variety?
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Old 07-29-2013, 04:18 PM   #3
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How big are the cubes? Cutting them a bit larger might help.
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Old 07-29-2013, 05:03 PM   #4
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My memory may be tainted by my last effort. In that case the potatoes were old, in fact I had to rub off a bunch of 'sprouts'. My next effort will be with brand new potatoes, bought this morning, so I guess I'll just keep doing the same thing one more time. I usually quarter the smaller ones and say double quarter the baseball sized ones.
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Old 07-29-2013, 05:05 PM   #5
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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.
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Old 07-29-2013, 06:45 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
How big are the cubes? Cutting them a bit larger might help.

This is what I thought also.

Experiment with size and find what works for you.

Experimentation is half the fun of cooking.

The other half of the fun is eating your experiment.
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Old 07-29-2013, 06:50 PM   #7
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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.
Thats exactly what I do too. I assume Andy also uses salt, which I think is key.

Timing depends but at 450 I start to check at 15 min.

No need for turning.
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Old 07-29-2013, 08:02 PM   #8
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Thanks everybody. I basically do what everyone else seems to do - it must have been those old,old potatoes. Kosher salt is one of the many things that I sprinkle, including garlic powder, rosemary, thyme, chopped basil, cayenne etc. i like to start with skin down, them flip halfway through to crinkle the skin side. About 40 mins total, which I thought might be the reason they dried out.
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Old 07-29-2013, 08:06 PM   #9
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Thats exactly what I do too. I assume Andy also uses salt, which I think is key.

Timing depends but at 450 I start to check at 15 min.

No need for turning.
Yeah, salt and pepper too. Time depends on temperature AND the size of the potato pieces.
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Old 07-29-2013, 10:24 PM   #10
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I have started microwaving my potatoes first. I cut them like I want them, then I put them in a glass bowl covered in plastic wrap. Then, I nuke them on high for about 4 minutes. Using oven mitts I unwrap the bowl and drain the accumulated condensation. I add salt and then toss the potatoes to distribute it evenly. I add a generous amount of olive oil to a pan and place it in the 425 degree pre-heated oven. After about 2 minutes, I take it out and carefully slide the hot potatoes in the hot oil. Lay them out flat and return it to the oven. After about 15 minutes I take them out, and stir them over as required. They are done in no time. Drain on paper towel in the same glass bowl and add more salt if necessary. Serve...
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