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Old 10-18-2004, 11:51 AM   #1
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Red Potatoes?

What can I do to these guys that's not the same-old same-old for dinner tonight?

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Old 10-18-2004, 12:40 PM   #2
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Hmmm... not knowing what you usually do...

Potatoes Au Gratin
Vichyssoise
Parboiled and served with a lemon-dill-butter sauce

Roast them coated with olive oil and oregano and s&p, garlic, the drizzle with fresh squeezed lemon juice to serve

Smash 'em with blue cheese
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Old 10-18-2004, 01:19 PM   #3
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thanks, Auds. I'm thinkin' maybe I'll do gratin, in individual dishes (got some nifty ones). Got plenty o' cheese, some half and half. Should go well with steak.
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Old 10-18-2004, 01:22 PM   #4
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You could cube them (1/2") and toss them with olive oil and any combo of herbs or seasonings you like including:
kosher salt
pepper
chili powder
cayenne pepper
garlic
rosemary
dill
parsley
old bay
blah, blah, blah...you get the idea--you're a good cook!
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Old 10-18-2004, 01:26 PM   #5
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thanks for the ideas and compliment, PA B. My usual dish is one similar to what you suggest - cubed, oiled, S+P'd, garlic'd (garlicked?), rosemary'd, and roasted.
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Old 10-18-2004, 02:43 PM   #6
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Here's another recipe for a different potato dish--I'm trying it this weekend. Parsley Leaf Potatoes: http://www.epicurious.com/recipes/re...s/views/108748

It's too bad they don't have a picture of it on line, as the presentation is what makes it such a nice change. Imagine a halved potatoe, roasted golden with a flat parsley leaf in the center of the cut side. It sort of reminds me of those leaf pressings we'd do in elementary school. OK, I don't do it justice trying to describe it, but it's a nice variety!
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Old 10-18-2004, 05:57 PM   #7
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Sigh.....daughter begged piteously for the usual. (Hey, at least she's eating fresh rosemary.)

PA Baker, I remember a very old Frugal Gourmet episode where he recommend splitting a baker, inserting a bay leaf, tying the halves together, and then baking to impart a nice flavor to the taters. Sounds similar to your suggestion. Thanks!
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