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Old 10-01-2007, 11:32 AM   #11
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Absolutely! It's one of my favorites.
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Old 10-01-2007, 12:00 PM   #12
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Quote:
Originally Posted by Ransom View Post
would rosemary be a good option to sprinkle over the roasties when cooking them ?

trying to repay the g/f some by making her a nice meal or at least try :)
That's how I make mine!

I try to buy smaller reds and peel around them exposing some of the white flesh. If they are larger I either cut in half or something so they'll all be roughly the same size.

I heat a pan and toss them in with just a TAD of oil. I want them to roast, not fry. Once the white parts have gotten browned I toss in a handful of shallots, a couple pats of butter, some salt, and the fresh rosemary and place in 375 degree oven for about 20 minutes or so. The time just depends. You will need to turn them a couple times to promote even browning.
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Old 10-01-2007, 02:21 PM   #13
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belive it or not i have never actually done / made roasted potatoes, but i was watching a tv cooking program the other week and someone put some sliced or chunked potaotes into a oven dish then sprinked some oil over and some herb

whats everyones best way ? also whats the rough cooking times?
Ransom, welcome to DC. For roasting, I preheat my oven about 375, & slice the potatoes (skin on). Prepare a baking sheet w foil sprayed w non-stick cooking spray. I pour about 1/4 cup of evoo in a mixing cup, then add the herbs of choice - (if using dried rosemary - crush first), add in finely chopped garlic, & sometimes lemon juice. The herbs vary depending on your taste. You can mix up a blend of parsley, oregano, basil or rosemary - fresh or dried. Herbs de provence is another suggestion. Arrange the sliced potatoes in an even layer on the prepared cooking sheet/roasting pan/baking dish and drizzle with oil/herb mixture. I like to add a little salt & freshly ground black pepper, to taste. Sometimes I will add in sliced onion rings. Halfway through cooking time (about 30-45 mins total - time varies depending on amount), turn the taters over. You want them golden/brown and not too crispy.

Certain types of potatoes roast better than others. I pretty much roast 'em all... reds, whites, sweet potatoes fries/wedges with some chili powder (& sometimes lime juice). French fries are great roasted as well. Have fun & experiment w seasoings and different types of potatoes.
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Old 10-01-2007, 03:13 PM   #14
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The absolute best way to roast potatoes is the same way you do marshmallows: Jam a potato onto the end of a stick and hold it over an open fire.
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Old 10-01-2007, 04:10 PM   #15
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The way I love to do it is to preheat the oven to 400 degrees, and have a large cast iron skillet in the oven so it gets hot. Once skillet and oven are up to temp, I cut the potatoes into 1” pieces, skin on. Then put them in a large Tupperware bowl that has a lid.

To the bowl of potatoes, I had about 2 Tbsp of oil. Then I add Seasoned Salt, Onion Powder, Garlic Powder, and Italian Seasoning. I put the lid on, then shake it vigorously to coat all the potatoes pieces. I then dump them into the hot skillet which goes back into the oven to bake for 30-35 minutes undisturbed.

These “shake-and-bake” potatoes are a favorite of ours.....and I haven’t had them in a while! Looks like these are on tonight's menu!
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Old 10-01-2007, 04:20 PM   #16
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Originally Posted by keltin View Post
The way I love to do it is to preheat the oven to 400 degrees, and have a large cast iron skillet in the oven so it gets hot. Once skillet and oven are up to temp, I cut the potatoes into 1” pieces, skin on. Then put them in a large Tupperware bowl that has a lid.

To the bowl of potatoes, I had about 2 Tbsp of oil. Then I add Seasoned Salt, Onion Powder, Garlic Powder, and Italian Seasoning. I put the lid on, then shake it vigorously to coat all the potatoes pieces. I then dump them into the hot skillet which goes back into the oven to bake for 30-35 minutes undisturbed.

These “shake-and-bake” potatoes are a favorite of ours.....and I haven’t had them in a while! Looks like these are on tonight's menu!
They're on tonight's menu for me too. I haven't thought about making roasted potatoes in a long time and this thread got me thinking about how much I love them. I'll be making chicken breasts on the bbq grill, honey/ginger carrots and roast potatoes.
I know the duckfat/goose fat method is superior, but who has goose fat on hand that often?
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Old 10-01-2007, 04:23 PM   #17
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Ransom I do like rosemary on mine. I coat them with oil, s&p, sometimes add garlic or onion and whatever herb I may have. It is best not to crowd them on the sheet. Good luck.

I enjoy roasting sweet potatoes with olive oil, a little cumin and rosemary. Toss then bake.
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Old 10-01-2007, 09:13 PM   #18
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I love them cooked in pork fat, from a pork roast not cured pork(bacon). They take on a wonderful brown look and terrific rich flavor. Of course olive oil is better for you...

I use a pre-mixed seasoning called "herbs de provenance" (something like that). Very tasty....
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Old 10-02-2007, 08:02 AM   #19
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I made these just last night. I cut small red potatoes in half and precooked them for a few minutes in the microwave; this retains water-soluble vitamins that could be lost when boiling. Then I tossed them with olive oil and a new seasoning blend I got from from Penzey's called Mural of Flavor and put them in the toaster oven at 400 degrees to brown. Very tasty
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Old 10-02-2007, 11:44 AM   #20
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This is my favorite recipe for roasted vegetables, & although it's for more than just potatoes, the method is essentially the same.

ROASTED MIXED ROOT VEGETABLES

2 medium thin-skinned/waxy white or red potatoes
2 small/medium turnips
2 small/medium onions
2 large carrots, peeled if desired
Handful of peeled garlic cloves, or peeled cloves from 2 heads
Extra-virgin olive oil
Salt
Freshly ground black pepper
Dried or fresh-chopped rosemary
Paprika

Preheat oven to 475 degrees.

Cut potatoes in half lengthwise & each half in thirds crosswise. Peel turnips, cut in half lengthwise & each half in thirds crosswise. Peel onions, cut in half lengthwise & each half in half.again lengthwise. Cut carrots into 2” long chunks.

Place all vegetables on a rimmed baking sheet & drizzle well with olive oil. Sprinkle with salt, pepper, rosemary, & paprika, & using your hands, lightly toss vegetables on baking sheet until thoroughly covered with oil & spices. Spread vegetables out on the baking sheet in a single layer, or as close thereto as possible.

Roast vegetables for 15 minutes at 450, stirring occasionally, then turn heat down to 400 & continue roasting for another 15 minutes, stirring occasionally. Test for doneness by piercing with a sharp knife, which should slide in fairly easily, but perhaps with a “little” resistance in the center.

Makes an excellent accompaniment to a plain roast chicken.
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