Need roasted potatoe recipe

Executive Member Joined: Jun 11 2005 Posts: 336

what spices do you put onyour roasted potatoes?

and I need a recipe for roasted potatoes that kids will like

Silver Member Joined: Mar 06 2006 Posts: 909

I use the little potatoes , like red or small yukon gold, my kids like the blue ones too. I wash and boil them. let them cool down cut in quarters and put in roasting pan. I sprinkle with olive oil, salt, pepper, garlic powder, and sometimes, thyme or rosemary (dried). bake at 400 or even more for about 20 minutes and then lower the heat to 375-350 till they are ready. I usually cook longer because my kids like them crunchier.

Posted: Tue, Jan 09 2007, 9:08 am Post subject: re: need roasted potatoe recipe

use the small potatoes........cut them in half, slice up some shallots or some red onions.......put in a roasting pan, throw in some whole cloves of garlic........drizzle with olive oil, season with salt, pepper, and dried or fresh rosemary, toss everything around so everything is coated with the oil and spices and rosemary, roast uncovered for around an hour or 14 min on 400 until the potatoes look really crispy.........keep checking them and turning them with a big spoon. this recipe is absolutely amazing.

Posted: Tue, Jan 09 2007, 9:18 am Post subject:

Little baby red potatoes
cut in quarters leave skin on
put in pan toss w/olive oil, garlic, pepper (& Rosemary)
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Silver Member Joined: Oct 26 2006 Posts: 540

Shake the cut up potatoes (leave the skin on) in a bag with olive oil and onion soup mix ... and roast on a baking pan at 400 for 30 minutes - maybe a bit longer. Yum!

Diamond Member Joined: Apr 03 2006 Posts: 4473

Salt, garlic, pepper and rosemary sprinkled on potatoes with olive oil. I either use small red and white potatoes cut in half, or large potatoes and sweet potatoes cut in cubes.
Roast at 400.

Posted: Tue, Jan 09 2007, 10:59 am Post subject:

Leave the skin on, wash them, cut them into small pieces. Add oil, salt, pepper, onion soup mix, paprika. bake uncovered. They seem to take a while even at 400.

Posted: Tue, Jan 09 2007, 11:00 am Post subject:

I cut them up and toss with salt, garlic, paprika, olive oil, a dash of pepper, and a bit of lemon juice.

I also add other root vege's sometimes to the mix like parsnips, carrots, sweet potato, turnup etc. really yummy
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Posted: Tue, Jan 09 2007, 11:03 am Post subject: re: need roasted potatoe recipe

Red potatoes diced with sweet potatoes and onions.
Toss with olive oil, salt, pepper, garlic, parsley, paprika (a bit of hot(cayenne) and sweet(regular).

Roast in oven till toasty.

My crew, except for the oldest boy, love it.
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Platinum Member Joined: Jan 01 2006 Posts: 48224

When I was a kid, my mom used to make such potatoes for Shabbosim, but we only had white potatoes in the olden days, and she would just slice them, and sprinkle some spice on them, and bake them that way.

Gold Member Joined: Nov 14 2004 Posts: 1745

For every shabbos I cut them up into small pieces, my kids like them crunchy. Olive oil, salt pepper, oregano, parsely, paprika, cayenne pepper.They stay in the oven as other things come in & out.

Platinum Member Joined: Jan 01 2006 Posts: 48224

I think I'm going to calendar them to make for next Shabbos!

Posted: Thu, Aug 16 2007, 10:38 am Post subject: re: need roasted potatoe recipe

Do all these (very similar) recipes reheat well? If I make them Thursday night can I reheat on Friday afternoon? How to avoid them getting all dried out?

Posted: Thu, Aug 16 2007, 10:51 am Post subject: re: need roasted potatoe recipe

what's the baking time for the different temperatures?

Posted: Thu, Aug 16 2007, 10:56 am Post subject:

potatoes like that taste best when just made ...

Executive Member Joined: Feb 10 2005 Posts: 296

6-10 potatoes..peeled and cubed
garlic powder
salt
paprika
oil
mix till coated..cover with aluminum foil and back at 375 degrees for about 45 mins to an hr.remove cover,mix and bake for about another 1/2 hr or until desired degree of crispiness.delicious!

Diamond Member Joined: Dec 07 2006 Posts: 3623

nah - I make them thurs and put them on the hotplate before Shabbos and they're delish. might be best fresh, but doesn't mean you can't do it in advance if you have to.

Diamond Member Joined: Dec 07 2006 Posts: 3623

hmmm...trying to remember...try covering them with foil lightly - without closing the edges, maybe leave the corners a bit uncovered - that's what I do when I want something to stay moist, yet not get soggy.