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Started By
Message
re: Oven roasted new potatoes
Posted on 10/3/12 at 5:00 pm to TigerB8
Posted on 10/3/12 at 5:00 pm to TigerB8
quote:
put in large tupperware
I'm lazy. I just put them in a ziploc bag, shake it and "massage" it a bit.
I'm with you on the creamier center when the potatoes are boiled first. Mentioned that earlier. I don't do it enough.
0
Posted on 10/3/12 at 5:47 pm to DEANintheYAY
quote:
I normally infuse some olive oil with rosemary, garlic, and of course serranos by heating up the oil and then throwing the ingredients in their and turn off the fire and let it absorb the flavors.
Thanks for the tip.
Posted on 10/4/12 at 10:52 am to Stadium Rat
quote:
Google "Crash Hot Potatoes". Thank me later.
thank you.
i did this last night for four people- got rave results.
Posted on 10/4/12 at 11:14 am to TheGrouperFingers
Reading this thread reminded me about making a potato salad to go with gumbo for LSU game this weekend. Has anyone tried using roasted potatoes in a potato salad? Wasn't sure if flavors would mix and how much of crunch and flavor of the roasting would be covered up by the mayo? Any thoughts or ideas?
This post was edited on 10/4/12 at 11:15 am
Posted on 10/4/12 at 11:16 am to ksayetiger
quote:
Google "Crash Hot Potatoes". Thank me later.
quote:
thank you. i did this last night for four people- got rave results.
I'm gonna do those thing tonight.
Posted on 10/4/12 at 11:29 am to ksayetiger
quote:
i did this last night
I did as well. Pretty tasty.
Posted on 10/4/12 at 11:53 am to TorNation
I have a wicked assed tater salad that might be the fix. It is noot the traditional mayo/mustard/egg based salad. Do you have a fryer or a dutch oven to fry pre-cooked diced taters in? If so lets go with baking and letting cool enough taters to fit the expected number of mouths. I will now say the second step is making the sauce. Sauce is made of Mayo , your choice of hot sauce(Bruces Gold with a pinch of Cajun Power Garlic sauce), chopped celery, onion, green onion tops, and cooked crumbled bacon, S&P(Slap Yo Mama). Now fry the taters and let them drain then add to the sauce and stir to coat.
ETA fine dice on the celery and onion, sorry bout that.
ETA fine dice on the celery and onion, sorry bout that.
This post was edited on 10/4/12 at 1:28 pm
Posted on 10/4/12 at 11:59 am to CITWTT
quote:
pre-cooked diced taters
Are these the potatoes in frozen foods with the french fries and hash browns? If so I know what you are talking about. I'm gonna try it this weekend, always willing to try something a little different. Will probably make it Saturday morning for game that afternoon to let it sit and mix for a little while but not too long. Do you make just enough sauce to lightly coat? I may still add the eggs in as I like eggs and you can't have bacon without eggs.
This post was edited on 10/4/12 at 12:00 pm
Posted on 10/4/12 at 1:03 pm to TorNation
They ahould do, but I am a purist on cooking shite and it is done best with baked taters. I would cut my cooking time if I sought to do so by nuking the taters and dicing, the skin is one of the things desired. When the sauce is done then fry the spuds and dredge in the sauce while still very warm. If you notice I give no measurements as I do the volume by eyeball for the desired quantity. The sauce when done will give the finished product a slightly pinkish tone.
This post was edited on 10/4/12 at 1:08 pm
Posted on 10/4/12 at 1:06 pm to CITWTT
someone should do this with sweet potatoes, take pics are post the results.
Posted on 10/4/12 at 1:37 pm to cbtullis
quote:
I quarter them, then Blanche in salted water.
Melt some butter and garlic together. Toss potatoes with butter mixture and roast in oven for 15 mins at 450.
Crunchy on the outside and soft on the inside.
Season to taste after you take them out of oven
That will go great with my steak tonight.
Posted on 10/4/12 at 7:08 pm to CITWTT
quote:
I am a purist on cooking shite and it is done best with baked taters
That sounds good to me, I will bake them first then dice and fry for texture and taste. Sounds good, thanks.
Posted on 10/4/12 at 8:08 pm to TorNation
I did those crash potaters like the pioneer woman says tonight. Damn fine way to cook a tater.
Posted on 10/4/12 at 8:14 pm to LSUballs
I knew you'd like them.
Posted on 10/4/12 at 9:00 pm to Gris Gris
I attempted to make some tonight too but they didn't seem to hold together well and kept getting stick to the masher
Tasted good though
Tasted good though
Posted on 10/4/12 at 9:06 pm to Croacka
I've never had that issue. What kind of masher did you use?
Posted on 10/4/12 at 9:11 pm to Gris Gris
Same one in the pictures in the link
I don't think I boiled them long enough
I don't think I boiled them long enough
Posted on 10/4/12 at 9:27 pm to Croacka
quote:
I don't think I boiled them long enough
Something had to be amiss. I hope it works out in the future.
Posted on 10/4/12 at 9:35 pm to Gris Gris
i found what you were seeking, voo doo queen..
Posted on 10/4/12 at 9:38 pm to Ole Geauxt
Good thing because I was conjuring up some special spells.
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