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Old 12-23-2010, 09:19 PM   #11
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My love for potatoes has no end and all of these seasoning ideas are great! I usually just coat them with oil and add a generous amount of cajun seasoning.
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Old 12-24-2010, 12:32 PM   #12
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I use Lipton Savory Herb and Garlic mix on mine. My MIL used to make it with onion soup but my guys like the herb and garlic better. I"ll have to try the Italian dressing mix. That sounds good too!
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Old 12-24-2010, 02:47 PM   #13
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I use Lipton Savory Herb and Garlic mix on mine. My MIL used to make it with onion soup but my guys like the herb and garlic better. I"ll have to try the Italian dressing mix. That sounds good too!
Jabbur, Italian salad dressing mix is one of my favorite secret ingredients. Try it as the seasoning for potato salad. Never any leftovers.
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Old 12-24-2010, 02:52 PM   #14
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...I like your idea of adding it to oil so it's easy to spread...

Couldn't you just use bottled Italian dressing??
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Old 12-25-2010, 02:51 AM   #15
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Couldn't you just use bottled Italian dressing??
Bottled has vinegar in it. You can use it, and it actually would be cheaper, but try the mix of spices in something. You'll appreciate the lovely bunch of spices. It makes a good secret ingredient no one can figure out.
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Old 12-25-2010, 09:36 AM   #16
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I didn't think of the vinegar. I'll give the spice mix a try.
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Old 12-25-2010, 01:26 PM   #17
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I give my potato wedges about 4 minutes on high in the microwave first, in a glass bowl wrapped in plastic. Then I use salt, white pepper and rosemary. I add the olive oil to a cookie sheet and place it in the oven without the potatoes for a couple of minutes, then take it out and add the nuked spuds. This helps shock the potatoes and creates a nice crisp skin and also prevents them from sticking to the pan. My daughter says she enjoys them more than any french fry, so coming from a teenager that is a good endorsement.
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Old 12-25-2010, 01:34 PM   #18
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I give my potato wedges about 4 minutes on high in the microwave first, in a glass bowl wrapped in plastic. Then I use salt, white pepper and rosemary. I add the olive oil to a cookie sheet and place it in the oven without the potatoes for a couple of minutes, then take it out and add the nuked spuds. This helps shock the potatoes and creates a nice crisp skin and also prevents them from sticking to the pan. My daughter says she enjoys them more than any french fry, so coming from a teenager that is a good endorsement.

That really is an endorsement! I want my fries XXCrispy too. If it is a regular fry, I should be able to snap it in half.
I'll try your way. If your daughter thinks it is really crispy, that's good enough for me.

Copied, pasted and printed. Thanks for the recipe.

Merry Christmas to you and yours.
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Old 12-25-2010, 01:41 PM   #19
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That really is an endorsement! I want my fries XXCrispy too. If it is a regular fry, I should be able to snap it in half.
I'll try your way. If your daughter thinks it is really crispy, that's good enough for me.

Merry Christmas to you and yours.
Just leave it in until they reach the crispy ness you desire. The microwaving really changes the texture somehow and they turn out much different from putting them in the oven raw.
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Old 12-25-2010, 05:09 PM   #20
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Just leave it in until they reach the crispy ness you desire. The microwaving really changes the texture somehow and they turn out much different from putting them in the oven raw.
Oh, and btw, I have the oven fairly high at 425. Bon Apetit!
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Roasted seasoned potatoes Big party Saturday night(see the pork section for the protein). We cut 30lbs of red potatoes into chunks, placed them into Electric roasters, 15 lbs in each. Into each we dumped 3 packets of Lipton onion soup mix, sprinkled in seasoned salt and Italian seasoning, olive oil and water. Stirred it all up and roasted them at 375 in the roasters for about 3 hours. First time we tried this, it won't be the last. They were fantastic tasting. 3 stars 1 reviews
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