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Old 06-18-2007, 07:08 PM   #11
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Any kind of potatoes is fine with me...new red potatoes and yukon gold are my favorites, but plain ole russets are fine too. I have yet to try sweet potatoes, but plan to one of these days.

I cut the potatoes into wedges about 3/4" thick, toss them in a little EVOO, salt, pepper, and Tone's garlic/herb seasoning. You could substitute dry Italian dressing mix or onion soup mix for the G/H seasoning, or use your your own herbs.

I like my roasted potatoes crispy, so I spread them out on a foil lined baking sheet, put in 375-400F oven, and let them roast until tender, browned and crispy.

If you are using russets, you might, at that point, sprinkle the potatoes with a good sharp cheddar (or cheese of your choice), dust with paprika, and run them back in the oven just long enough to melt the cheese. I like catsup on mine. I know, that's so plebian.

You all have given me a good idea...I'm going to try putting a few onion wedges in with the potatoes next time.
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Old 06-18-2007, 07:39 PM   #12
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I love roasting baby red potatoes en papillote with sprigs of fresh rosemary,
a dab of "real" butter, garlic and a little salt and freshly ground black pepper. Yum, yum, yummy!
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Old 06-18-2007, 09:06 PM   #13
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Quote:
Originally Posted by Katie E
en papillote
what does that mean? sounds fancy
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Old 06-18-2007, 09:14 PM   #14
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"en papillote" means "in paper." I usually use parchment, but aluminum foil can be used.

I usually take a big chunk of parcment, fold it in half and cut a "heart" out of it. You know, like you did in elementary school. Once I've cut the shape out, I place small potatoes (if they are larger, cut up), a sprig of fresh rosemary, a dab of real butter, lightly salt and pepper, then bring the other half of the "heart" down.

To close it, I start folding/pleating (like piecrust) at the rounded part of the heart half and continue until I get to the point. I twist the point and secure with a metal paperclip. Pop those babies into the oven on a cookie sheet and bake.

The aroma of the rosemary is so tantalizing I can hardly wait until the potatoes are done.

When done, you can serve the potato packets on each diner's plate with an "X" cut in it to allow the steam to escape or you can scoop the potatoes out and put them in a bowl or directly on your plate.
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Old 06-19-2007, 01:14 AM   #15
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wow that sounds tasty! i guess they steam a bit don't they since the parchment doesn't breathe very well?
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Old 06-19-2007, 09:22 AM   #16
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They steam beautifully and become infused with the wonderful rosemary flavor.
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Old 06-19-2007, 11:28 AM   #17
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Roasted potatoes are my preferred method of prep and taste (next to mashed) as the potatoes are crispy. Steamed will give you a different taste and texture.

Papillote is a steaming method that was 'in' for a quick prep similar to a camping method for an entire meal in foil/parchment i.e salmon and asparagus or chicken, zuchinni and tomato sauce or white wine or vermouth, etc. to name a few - prepped in the oven with cut out hearts for a Valentine's day easy meal - lazy cooks.

A few different takes on 'roasting' potatoes:

Tattooed Rosemary Potatoes

Global Holiday Recipe: Tattooed Potatoes with Rosemary

Herb-Infused Potatoes

Herb Infused Potatoes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
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Old 06-19-2007, 02:19 PM   #18
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Quote:
Originally Posted by amy123
Roasted potatoes are my preferred method of prep and taste (next to mashed) as the potatoes are crispy. Steamed will give you a different taste and texture.

Papillote is a steaming method that was 'in' for a quick prep similar to a camping method for an entire meal in foil/parchment i.e salmon and asparagus or chicken, zuchinni and tomato sauce or white wine or vermouth, etc. to name a few - prepped in the oven with cut out hearts for a Valentine's day easy meal - lazy cooks.

A few different takes on 'roasting' potatoes:

Tattooed Rosemary Potatoes

Global Holiday Recipe: Tattooed Potatoes with Rosemary

Herb-Infused Potatoes

Herb Infused Potatoes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Amy,
the tattooed rosemary potatoes are beautiful and look really good. Thank you for the link..I'll be sure to try them and soon.

kadesma
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