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Old 05-11-2011, 04:26 PM   #1
MrBurns
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Tastiest, easiest roast potatoes in history.

This is my 3 ingredient recipe.
Potatoes; white or red but no bigger than an egg, no smaller than a golf ball, this is crucial. Six or so per person is a good amount.
A teaspoon of oil. Canola, peanut, olive, whatever. You can also use cooking spray.
Kosher/coarse salt. A pinch or so, teaspoon is fine. Regular salt is ok but coarse is best.

Put a layer of aluminum foil on a roasting pan (easier cleanup). Heat your oven to 415-450F, anywhere in this range depending what else you are making (if anything). Leave the roasting pan in there to heat up as well.

Potatoes in a bowl, toss with whatever oil you've chosen. Sprinkle the salt and toss to coat.

Layer it on the pan. Turn over at the 20 minute mark. Check in 20 minutes if they are tender. Usually it takes an hour but it's hard to overcook.

Eat.


Last edited by MrBurns; 05-12-2011 at 11:34 AM.
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Old 05-11-2011, 07:07 PM   #2
LockShockBarrel
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...where does the equal come in? Or is that for size?

I do my roasted potatoes a bit different. I use red creamer potatoes and boil them til fork tender. I let them cool until they're cool enough to handle and cut them into halves or quaters depending how big the potatoes are. Then I toss them with a seasoned oil (for anyone who lives near a Wegmans, it's the basting oil) and a little salt and pepper, then put them on a baking sheet in a 400°F oven and roast about 30 min, basically until they're golden brown and I flip them around about half way through. This will give you a nice crispy outside.

If you don't have basting oil or seasoned oil, you can easily make your own. You can put pretty much anything in it, garlic, peppercorns, herbs, spices...and you basically just add those things to normal canola or olive oil. Don't use your really expensive oils, just the basics. The basting oil I use is part canola part grapeseed oil, and has parsley and whatnot in it and a nice garlic flavor which is great against the potatoes.
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Old 05-12-2011, 12:57 AM   #3
dreamin_disney
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I need to try using sea salt. Does it really give food a better taste?

I make my potatos ....
-washed and cut into bite size pieces.
-put potatos into a gallon size zip lock bag
-pour a lil oil (i use mazola corn oil)
-pour a package of lipton onion soup package
-close bag and mix everything up
-spray a glass oven dish and pour potatos into it.

The lipton box should have the recipe how to cook it heat and time
soooo yummmy!
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Old 05-12-2011, 11:37 AM   #4
MrBurns
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Yes, the Equal packet was just for size.
I've never tried sea salt but the coarse salt gives it a pretzelesque experience.

The potatoes in my very simple recipe come out slightly crunchy on the outside but like butter on the inside akin to an incapsulated mashed potato, no boiling, no peeling, just wash them if they are dirty.

Last edited by MrBurns; 05-13-2011 at 11:11 AM.
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Old 05-12-2011, 01:26 PM   #5
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Sea Salt has trace amounts of other minerals and biological material in it, and can have different tastes. It also has a different texture which can play a part in how it effects your palette. My understanding is you don't really want to cook with it, as it can be expensive and you'd lose the subtleties of the salt. It's more of a "finishing" salt so to speak.
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Old 05-12-2011, 10:37 PM   #6
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Quote:
Originally Posted by MrBurns View Post
Yes, the Equal packet was just for size.
I've never tried sea salt but the coarse salt gives it a pretzelesque expereince.

The potatoes in my very simple recipe come out slightly crunchy on the outside but like butter on the inside akin to an incapsulated mashed potato, no boiling, no peeling, just wash them if they are dirty.
oops! I thought you used sea salt. your potatos look yummy. Reminds me kinda like outback baked potato but mini.
Next trip to the store i will have to look for those mini potatos
Quote:
Originally Posted by LockShockBarrel View Post
Sea Salt has trace amounts of other minerals and biological material in it, and can have different tastes. It also has a different texture which can play a part in how it effects your palette. My understanding is you don't really want to cook with it, as it can be expensive and you'd lose the subtleties of the salt. It's more of a "finishing" salt so to speak.
Thanks for the tip. Dont think i would know how to use it.
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Old 05-14-2011, 05:23 AM   #7
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I peel and cut my potatoes into roughly same size pieces, then par-boil (bring to boil and turn off after a minute or two). When I drain the potatoes, I then put the lid ion and give them a good couple of shakes - this roughens the outside - then toss in a little semolina. I get the fat nice and hot - a mix of butter and white fat (or goose fat), toss them so they're coated on all sides and put in the oven for 1 hour. I generally turn them twice (every 20 mins). You can also use butter and lemon juice and zest (nice in summer) but you may need a little oil to stop the butter burning.
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Old 05-25-2011, 01:15 PM   #8
SandrA9810
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I cut the potatoes into quarters or smaller, toss it in a bag with a spoonful of pesto sauce. Then dump it into a baking dish and bake for an hour.
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Old 05-31-2011, 04:32 AM   #9
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I wanna to try
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Old 05-31-2011, 08:17 AM   #10
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I make my oven roasted pototaoes exactly as in the first post They turn out every time and my family loves them!!!!
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