LOOKING for: Ann's Perfect Roasted Potates

cookingrvc

15 years ago

Can someone post Ann's recipe Please!!!

Thanks,

Sue

Sort by:Oldest

Comments (4)

ginger_st_thomas
15 years ago
Why not ask at the cooking forum?
ginger_st_thomas
15 years ago
Found this post doing a search of the whole site. Hope this helps.

RE: What's For Dinner? #286 Brought to you by
clip this post email this post what is this?
see most clipped and recent clippings

Posted by ann_t (My Page) on Sun, Nov 30, 08 at 10:48

Terri, roasted potatoes are really easy to make. I use russett potatoes, and in this case they were small russetts so I left them whole. Large baking/russets can be cut in half or quartered. Par boil for about 5 to 7 minutes depending on size. While the potatoes are boiling turn the oven on to 400Â°F , add a little oil to a heavy pan (I use a cast iron frying pan) and place the pan in the oven to heat. Drain and put the potatoes back in the pot over low heat and give the pan a shake. This will rough up the potatoes surface. Now toss the potatoes with the hot oil and roast in the oven turning occasionally so they brown evenly. This method produces perfect roasted potatoes. Crispy on the outside and dry and fluffy on the inside. Great just salted or tossed with fresh grated parmesan.
Ann
Related Discussions
Roasted Vegetables (For natesgramma)
Q
Comments (10)
MMMMMmmmmm, gelchom, roasted Brussels sprouts?! I roast veggies all the time and never thought to roast those, I can't imagine why! Guess I'll be picking some up at the store tomorrow. :D Here in the CA Central Valley, the Summers are so hot that I just about use my bbq grill for everything. I just can't bear to turn the oven/stove on when it's 105 outside. A favorite Summer evening meal is char-grilled meat of some kind, served with char-grilled veggies and char-grilled potato wedges (or halves, depending on their size). We don't seem to get tired of it, and it's so easy. Favorite veggies to grill would be zucchini & yellow crook neck squash, bell pepper, onion, mushrooms, eggplant, yam, asparagus, fennel, green beans, Belgian endive, carrots, scallions...oh gosh, I could go on and on. Generally, I coat the veggies with a bit of olive oil, and then use different spice mixes and "brushes" to add different flavors. Balsamic vinegar "brush" with a fennel seasoning mix, a light teriyaki glaze with a toasted sesame sprinkle, coconut milk with curry powder, citrus juice with chili pepper, a light brushing of tomato sauce with Italian herbs, the possibilities are endless and I'm always trying something new. Potato wedges or halves can either be flavored with the same things, or, as my husband and I tend to prefer, just served with ketchup or my home made yogurt & horseradish sauce for dipping. We feel like we're having French fries, but with more flavor and less oil! It's always with great regret that I put up the bbq for the winter. Oven roasted veggies are good, but not AS good.
...See More
LOOKING for: Pot Roast with rich brown gravy
Q
Comments (10)
Yikes! I just realized I left out the last 2 paragraphs of Giada's pot roast somehow - here it is again, in total. Give it a try - the gravy is absolutely to die for. Stracoto with Porcini Mushrooms Recipe courtesy Giada De Laurentiis Cook Time 3 hr 25 min 6 to 8 servings Ingredients 1 (4-pound) boneless beef chuck roast Salt and freshly ground black pepper 3 tablespoons olive oil 2 onions, sliced 6 garlic cloves, coarsely chopped 1 cup dry red wine 1 3/4 cups canned beef broth 1/2-ounce dried porcini mushrooms 1 large sprig fresh rosemary, plus extra for garnish Directions Preheat the oven to 350 degrees F. Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.
...See More
LOOKING for: Dumplings (for Chicken & Dumplings)
Q
Comments (13)
I made these, they're great. Cracker Barrel Old Country Store Dumplings Ingredients: 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 1 C whole Milk 4 Tbsp Vegetable Oil Preparation: Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce 3 Tbsp Butter 4 Tbsp Flour 1/4 tsp Salt 1 C Whole Milk 2 Chicken Bouillon Cubes (crumbled) 1/2 tsp sugar 1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked) Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.
...See More
LOOKING for: Figs & Cheese
Q
Comments (3)
Ann T - thank you, this will be perfect! I did find some recipes on line, but none were as close as this to what I was looking for. Thank you and once again this forum comes through! :^)
...See More
annova914
15 years ago
This sounds so good (and here I just returned to phase 1 of the south beach diet)...~sigh~...but I'm tucking this recipe away in my Recipe Keeper 'cause I'm going to make these potatoes in a few months :) I've made roasted potatoes before but did them the long way (didn't parboil them)...this sounds really good.
bobo101
14 years ago
As per Ginger's instructions above, after I put the oil on the baking sheet, before I toss the potatoes in oil, I put garlic salt or garlic powder, McCormick's Parmesean seasoning mix, black pepper, or whatever your favorite dry seasoning it, mix with the oil and toss potatoes in oil/seasoning mixture. According to Ginger's instructions, they are perfect. Got the idea for the seasonings from Rachael Rae. This is how she cooks roasted potatoes. Just make sure you boil potatoes until they are about half or so done.

Related Stories

LIFE How Do You Make Your Tea and Coffee in the Morning?

By Victoria Harrison

A morning cup is a must for many, and preparation comes in many guises. We look at coffee and tea habits across the Houzz community

Full Story

240

HOUSEKEEPING How to Clean Marble Countertops and Tile

By Bonnie McCarthy

Acidic solutions can damage your marble surfaces. Here’s how to keep marble looking clean and amazing

Full Story

190

KITCHEN DESIGN The Future of Backsplashes

By Fred Albert

Grout is out. Continuous sheets of glass, stone, metal and porcelain are saving cleaning time and offering more looks than ever

Full Story

190

MATERIALS Materials Workshop: Polycarbonate — a Low-Cost Alternative to Glass

By Eric Reinholdt, Architect

Looking for something lighter, stronger and less expensive than glass? Multiwall polycarbonate may be a good option

Full Story

127

DECORATING GUIDES What Goes With Dark Wood Floors?

By Laura Gaskill

Avoid a too-heavy look or losing your furniture in a sea of darkness with these ideas for decor pairings

Full Story

141

ARCHITECTURE Roots of Style: Does Your House Have a Medieval Heritage?

By Steven Corley Randel, Architect

Look to the Middle Ages to find where your home's steeply pitched roof, gables and more began

Full Story

DREAM SPACES Houzz Tour: Hugging the Rocky Cliffs in Big Sur

By Mitchell Parker

Cascading down a rugged site and generously encased in glass, this California home takes full advantage of its ocean views

Full Story

195

MY HOUZZ My Houzz: A Hat Collection in Los Angeles That’s Hard to Top

By Carolyn Reyes

A makeup artist’s lifelong passion for designer hats lends eccentric charm to her apartment in the NoHo arts district

Full Story

Guest Picks: 20 Ideas for Your Thanksgiving Table

By Morgan Spenla

Decorate the holiday table with the colors of cranberries, pumpkins and sage

Full Story

KITCHEN DESIGN Standouts From the 2014 Kitchen & Bath Industry Show

By Ventana Construction LLC

Check out the latest and greatest in sinks, ovens, countertop materials and more

Full Story

221

LOOKING for: Ann's Perfect Roasted Potates

Comments (4)

ginger_st_thomas

ginger_st_thomas

Related Discussions

annova914

bobo101

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US