larry_stewart
Master Chef
I actually roast mine with a make-shift barbecue sauce.
I do cube them and microwave them first just to get the process started.
I place them single layered on an aluminum foil lined glass pan/ dish ( whatever its called)
For whatever reason, maybe just the properties of the heating of glass, I seem to get the best crisp-factor this way ( and the aluminum foil makes it an easier clean up and also easier transfer of potatoes to serving dish)
I actually start off at about 425 for 1/2 hour, baste with the barbecue sauce, then another 1/2 hour or so at about 375, baste again, then down to 325 basting a final time sprinkling with garlic and onion powder.
to me, best served after it has cooled a bit ( when its too hot, its hard to appreciate the flavor)
***Above is more about my technique than a recipe itself. Its one of those things that I just throw together, so Id really have to pay attention to myself, next time i make them, to give any accuracy to time, ingredients and measurements***
I do cube them and microwave them first just to get the process started.
I place them single layered on an aluminum foil lined glass pan/ dish ( whatever its called)
For whatever reason, maybe just the properties of the heating of glass, I seem to get the best crisp-factor this way ( and the aluminum foil makes it an easier clean up and also easier transfer of potatoes to serving dish)
I actually start off at about 425 for 1/2 hour, baste with the barbecue sauce, then another 1/2 hour or so at about 375, baste again, then down to 325 basting a final time sprinkling with garlic and onion powder.
to me, best served after it has cooled a bit ( when its too hot, its hard to appreciate the flavor)
***Above is more about my technique than a recipe itself. Its one of those things that I just throw together, so Id really have to pay attention to myself, next time i make them, to give any accuracy to time, ingredients and measurements***