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03/10/2011 03:58:19 PM · #1 |
| Got a birthday dinner in a few hours, anyone got a good roasted potatoes recipe? |
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03/10/2011 03:59:59 PM · #2 |
| yeppppers....what kind of potato's do you have??? I have a couple of recipes... |
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03/10/2011 04:06:38 PM · #3 |
Potato's (your choice)
olive oil
S&P (preferably fresh ground)
shallots thinly sliced
garlic minced
Heat oven to 400 degrees
clean and slice your potato's put them on a rimmed baking sheet
sprinkle w/S&P (you can add some season salt if you like)
drizzle with olive oil toss them to make sure they are well coated
bake for about a total of 45 minutes...stirring/flipping every 15 min
on the last 15 minutes add the shallots and garlic (this is so they won't turn to brown)
I always make extra as these are really good re-heated in the am with eggs...
these should be nice and brown on the cut edges
I do this with both petite red potato's cut into bite size pieces or with russet baking potato's those are cut into wedges (not to big although) |
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03/10/2011 04:09:18 PM · #4 |
Grog is great maker-of meals. Grog know good way cook potato, is easyness for good meal. Grog will share secret:
Give potato to female. Tell female to cook.
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03/10/2011 04:17:29 PM · #5 |
Originally posted by Ja-9:
Potato's (your choice)
olive oil
S&P (preferably fresh ground)
shallots thinly sliced
garlic minced
Heat oven to 400 degrees
clean and slice your potato's put them on a rimmed baking sheet
sprinkle w/S&P (you can add some season salt if you like)
drizzle with olive oil toss them to make sure they are well coated
bake for about a total of 45 minutes...stirring/flipping every 15 min
on the last 15 minutes add the shallots and garlic (this is so they won't turn to brown)
I always make extra as these are really good re-heated in the am with eggs...
these should be nice and brown on the cut edges
I do this with both petite red potato's cut into bite size pieces or with russet baking potato's those are cut into wedges (not to big although) |
You forgot fresh Rosemary sprinkled over potatoes before cooking.
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03/10/2011 04:31:35 PM · #6 |
Originally posted by Dr.Confuser:
Originally posted by Ja-9:
Potato's (your choice)
olive oil
S&P (preferably fresh ground)
shallots thinly sliced
garlic minced
Heat oven to 400 degrees
clean and slice your potato's put them on a rimmed baking sheet
sprinkle w/S&P (you can add some season salt if you like)
drizzle with olive oil toss them to make sure they are well coated
bake for about a total of 45 minutes...stirring/flipping every 15 min
on the last 15 minutes add the shallots and garlic (this is so they won't turn to brown)
I always make extra as these are really good re-heated in the am with eggs...
these should be nice and brown on the cut edges
I do this with both petite red potato's cut into bite size pieces or with russet baking potato's those are cut into wedges (not to big although) |
You forgot fresh Rosemary sprinkled over potatoes before cooking. |
sometimes I add it...my family complains that it's to much like twigs...I like it also a little thyme is really good (both of these need to be added in the last 15 minutes for the same reasons) |
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03/10/2011 04:32:32 PM · #7 |
Originally posted by Yo_Spiff:
Grog is great maker-of meals. Grog know good way cook potato, is easyness for good meal. Grog will share secret:
Give potato to female. Tell female to cook. |
ROFL!!! you made my day!
For potatoes its pretty easy. The recipe already given is simple enough not to screw up and Dr.Confuser's suggestion is a good one. just dont add too much to over power the dish and make it to where you can't eat it. :)
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03/10/2011 04:48:54 PM · #8 |
Originally posted by Ja-9:
my family complains that it's to much like twigs |
Use fresh. |
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03/10/2011 04:54:40 PM · #9 |
Originally posted by Louis:
Originally posted by Ja-9:
my family complains that it's to much like twigs |
Use fresh. |
oh, I do use fresh...I used to put them in at the beginning and of late I put them in on the last 15 minutes...that way their not to "well done" |
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03/10/2011 05:04:43 PM · #10 |
Its pretty tough to recommend a side dish if you don't know what the main course is, but my current favorite potato dish is Patatas Bravas the way they are served at Casar, a tapas restaurant in Berkeley. Crunchy chewy spicy goodness.
3 pounds white, thin skinned potatoes, unpeeled, cut into 3/4-inch dice
3 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper
salt
Wash the potatoes and cut them into 3/4-inch dice.
Whisk the spices, tomato paste, and olive oil together in a large bowl. Add the diced potatoes and stir until they are fully coated with oil and spice.
Spread the potatoes in a single layer on a rimmed baking sheet that has been coated with non-stick spray. Sprinkle with salt.
Bake at 375F for 35-40 minutes, stirring halfway through.
Brava Sauce*
makes about 2 cups
1 15-ounce can diced tomatoes, drained
1 teaspoon olive oil
1 cup coarsely diced onion
2 garlic cloves, diced
1 1/2-teaspoons sugar
1 teaspoon paprika
1/2 teaspoon ground chipotle chile powder
1/4 teaspoon red pepper flakes
bay leaf
salt to taste
Sauté the onions in olive oil over medium heat until softened, about 4 minutes.
Stir in the garlic and spices, and cook for one minute more.
Stir in the drained tomatoes and bay leaf; bring to a simmer.
Simmer, covered, over low heat, for at least 20 minutes. The tomatoes will release more of their juices as they cook; stir the sauce to combine the juices.
Briefly pulse the cooked sauce in a blender or food processor; a less-chunky, smoother sauce is easier (and more graceful) to serve with the relatively small, bite-sized pieces of potato.
P.S. fresh rosemary tips ought to be tender enough to crush between your thumb and finger to make a paste. If its twiggy its best use is as a flavoring in a smoker or closed dish and not served with the food. |
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03/10/2011 05:08:53 PM · #11 |
Wow, what strange people we have here! These aren't roast tatties!!
Part boil your halved pots
Place in a tray of preheated oil(make sure it is really hot)
Cook in oven until golden brown, and crispy!
That's real roast potatoes.
Not all this fancy herbs and seasoning. You add salt & pepper to your own tatties to taste.
Simple and taste great.
Use Roosters for best results. |
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03/10/2011 05:52:04 PM · #12 |
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03/10/2011 06:18:12 PM · #13 |
Originally posted by Art Roflmao:
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what? No godzilla toasting them?! I feel gypped. |
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03/10/2011 06:27:56 PM · #14 |
| Cook in goose fat = Best Roast Tatties. |
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03/10/2011 06:35:56 PM · #15 |
| I always use the good ol' Lipton onion soup recipe. One envelope of onion soup mix, olive oil and diced potatoes. Yum. |
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03/10/2011 06:37:56 PM · #16 |
Originally posted by Yo_Spiff:
Grog is great maker-of meals. Grog know good way cook potato, is easyness for good meal. Grog will share secret:
Give potato to female. Tell female to cook. |
Excellent idea. Too bad its her birthday though. I thought of buying her a 60mm lens, but that I would be pushing my luck |
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03/10/2011 06:40:13 PM · #17 |
| I kind of went with Ja9's recipe but threw in the onion soup mix. They smell good already. The McDs potatoes were my next choice. Thanks for the help. You guys are awesome. |
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03/10/2011 07:03:16 PM · #18 |
| I figured out a trick for Rosemary so it's not twiggy! Put it in a coffee grinder and get it to a powder and sprinkle THAT all over your poatotes. A little olive oil, salt and pepper - heaven! |
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03/11/2011 12:27:03 AM · #19 |
You can also get fresh rosemary (it grows all over around here) and chop it fine, and maybe soak it for a while first in a little wine or brandy.
I think a lot of people now have a second coffee grinder to use just for spices. |
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