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Started By
Message
Oven roasted new potatoes
Posted on 10/3/12 at 11:31 am
Posted on 10/3/12 at 11:31 am
Anyone have a solid recipe? I know it's pretty simple but I was curious if anyone blanched them first or just straight to the oven. Thanks.
10
Posted on 10/3/12 at 11:34 am to TheGrouperFingers
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
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
Posted on 10/3/12 at 11:39 am to cbtullis
Google "Crash Hot Potatoes". Thank me later.
This post was edited on 10/3/12 at 11:41 am
Posted on 10/3/12 at 11:43 am to Stadium Rat
Posted on 10/3/12 at 11:45 am to Stadium Rat
Thanking you now. Those look awesome.
Posted on 10/3/12 at 11:51 am to TheGrouperFingers
I think the crash hots were one of the first things I posted here. 
They're great and you can season them any way you like.
I don't do anything to roasted red potatoes before they go in the oven other than to cut them into chunks, toss in olive oil and S&P. They come out fine.
However, I've roasted red potatoes leftover from a crawfish boil and when they are pre-cooked (all the way), they are creamier on the inside and still crispy on the outside. I've sometimes cooked them in a bowl of water seasoned with crab boil in the microwave before roasting when I want that flavor. Either way, they work for roasting, though.
They're great and you can season them any way you like. I don't do anything to roasted red potatoes before they go in the oven other than to cut them into chunks, toss in olive oil and S&P. They come out fine.
However, I've roasted red potatoes leftover from a crawfish boil and when they are pre-cooked (all the way), they are creamier on the inside and still crispy on the outside. I've sometimes cooked them in a bowl of water seasoned with crab boil in the microwave before roasting when I want that flavor. Either way, they work for roasting, though.
Posted on 10/3/12 at 11:55 am to TheGrouperFingers
Absolutely no need to blanche them. Just quarter, add diced garlic and chopped onion, seasonings, and rolled around in a bit of olive oil. Oven at 375 til fork tender.
This post was edited on 10/3/12 at 11:57 am
Posted on 10/3/12 at 12:19 pm to Gris Gris
I think Crash Hot Potatoes is the best thing ever posted on the F&D Board.
Posted on 10/3/12 at 12:25 pm to TheGrouperFingers
Quarter them, toss in a bowl with veg oil, salt, pepper and rosemary. spread on a baking sheet in 400 degree oven. No blanching required.
Posted on 10/3/12 at 1:04 pm to Motorboat
quote:
and rosemary
That's what I was going to say. I make a pretty mean potato hash and almost always add some chopped rosemary from the backyard.
Posted on 10/3/12 at 1:07 pm to kage
with roasted potatoes I leave the rosemary alone and just toss a couple of sprigs in the roasting pan then discard when done
Posted on 10/3/12 at 1:11 pm to TheGrouperFingers
the wife just quarters them, coast them with olive oil and then mixes in a packet or two of lipton onion soup mix.
Posted on 10/3/12 at 1:19 pm to Stadium Rat
quote:
I think Crash Hot Potatoes is the best thing ever posted on the F&D Board.
You'll have to thank Pioneer Woman for the recipe. I only found it and made them. They are indeed a great potato side.
Posted on 10/3/12 at 1:22 pm to Gris Gris
Cut them into quarters or more if they are big, toss with olive oil, salt & pepper, and some bread crumbs, roast until tender. Easy and delicious.
Rosemary is good as well.
Rosemary is good as well.
Posted on 10/3/12 at 1:26 pm to LSUBoo
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. I then use that oil on my quartered potatoes and just add salt and pepper. I do this about 5 times a month at least because the wifey really loves them.
Posted on 10/3/12 at 1:28 pm to TheGrouperFingers
Just dont crowd your pan
Posted on 10/3/12 at 1:35 pm to DEANintheYAY
Oh yeah, garlic is a given as well, but the gf and I both love garlic so it makes its way into almost everything.
Posted on 10/3/12 at 2:56 pm to Gris Gris
quote:
I don't do anything to roasted red potatoes before they go in the oven other than to cut them into chunks, toss in olive oil and S&P.
I like to add some diced onion and some fresh herbs on occasion (especially rosemary). Get it all caramelized and yummy...
Posted on 10/3/12 at 3:01 pm to Stadium Rat
quote:
Google "Crash Hot Potatoes". Thank me later.
i forgot about those! they are amazing.
also, i agree with everyone that said rosemary.
Posted on 10/3/12 at 4:55 pm to TheGrouperFingers
quarter then boil for a few minutes (too long will make them fall apart) with some zatarains (couple drops)...put in large tupperware with olive oil, rosemary, garlic salt, pepper, cumin and cayenne. Put top on bowl and shake it up. Place on pan and roast in oven. I like to look at them in the window for a gold crust and brown edges. boiling before hand gives a distinctive soft center with a crispy exterior. Going by an exact time is hit and miss due to size differences in the potato or amount of potatos. There is a persian seasoning called sumac that is burgundy in color and has a citrus flavor that i like to add as well to the tupperware bowl.
This post was edited on 10/3/12 at 5:00 pm
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