Subject: Oven Browned Potatoes - To Parboil or Not
Newsgroups: rec.food.cooking
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 31 Aug 2005 06:18:24 +0200
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I've made them both ways and they're both good, but I think I have a slight
preference for parboiling the potatoes before roasting. Seems the interior
is fluffier. I only parboil long enough for a sharp knife to penetrate with
some pressure.
I read somewhere that parboiling allows the outer surface of the potato to
soften enough to have a "roughed up" surface, which is supposed to help
promote the browning.
For either method, before roasting I coat the potatoes with various
seasonings and herbs, and a mixture of butter and olive oil.
What do you do?
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From: Chris <cneidecker[at]verizon.net>
Date: Wed, 31 Aug 2005 04:19:38 GMT
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I've never parboiled them, mostly because I make them when I want
something quick and easy. But I might have to try it sometime. :-)
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From: Bronwyn <bf[at]australiamail.com>
Date: 31 Aug 2005 04:59:15 -0700
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I sometimes parboil the root vegetables Wayne. Particularly if time is
short and the said vegetables are just out of the refrigerator. I
agree, the potato is fluffier,and with a crisp oven baked skin is damn
good!
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From: MoM <mpeagramNOSPAM[at]gmail.com>
Date: Wed, 31 Aug 2005 10:00:21 -0400
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I don't really have a recipe for this, I just do it. I peel and cut the
potatoes and try and keep them all roughly the same size.
I par-boil them about 10 minutes. Drain and then shake them in the pot to
rough up the surface.
While doing this I preheat bacon fat in a shallow pan to almost smoking.
Put the potatoes in the hot fat using tongs because you don't want to splash
that hot fat.
Turn all the potatoes to coat in fat.
Return to oven that is at about 425 degrees.
Roast until nice and brown and a knife pierces easily.
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 31 Aug 2005 17:20:51 +0200
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MoM wrote:
> I don't really have a recipe for this, I just do it. I peel and cut the
> potatoes and try and keep them all roughly the same size.
> I par-boil them about 10 minutes. Drain and then shake them in the pot
> to rough up the surface.
That's pretty much the method I use, Helen, but I hadn't thought of bacon
fat. I've got to try that! Thanks...
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From: MoM <mpeagramNOSPAM[at]gmail.com>
Date: Wed, 31 Aug 2005 14:53:05 -0400
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Wayne Boatwright wrote:
> That's pretty much the method I use, Helen, but I hadn't thought of bacon
> fat. I've got to try that! Thanks...
Great old English trick.
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From: Lisa Smith <pagemstr[at]mchsi.com>
Date: Wed, 31 Aug 2005 18:42:40 GMT
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MoM wrote:
> I don't really have a recipe for this, I just do it. I peel and cut the
> potatoes and try and keep them all roughly the same size.
> I par-boil them about 10 minutes. Drain and then shake them in the pot to
> rough up the surface.
This is the method I use. I also always leave the skins on, I love the
texture of the roasted skin with the texture of the roasted potato. I like
them seasoned with salt and pepper and chopped fresh rosemary
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From: MoM <mpeagramNOSPAM[at]gmail.com>
Date: Wed, 31 Aug 2005 14:54:54 -0400
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Lisa Smith wrote:
> This is the method I use. I also always leave the skins on, I love the
> texture of the roasted skin with the texture of the roasted potato. I like
> them seasoned with salt and pepper and chopped fresh rosemary
It's an English way. I skip the rosemary. I've tried it on a few things
and I really don't like the flavour.
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From: Dimitri <Dimitri_C[at]prodigy.net>
Date: Wed, 31 Aug 2005 14:15:04 GMT
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Wayne Boatwright wrote:
> What do you do?
Nuke them for a short period.
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From: Dee Randall <deedovey[at]shentel.net>
Date: Wed, 31 Aug 2005 10:35:41 -0400
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Dimitri wrote:
> Nuke them for a short period.
I just scrub off small red potatoes, cut them in two pieces, put some oil
in a small container (with or without herbs), swish them around, put them on
a baking sheet lined with parchment paper, bake at 425F until done.
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 31 Aug 2005 17:23:49 +0200
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Dee Randall wrote:
> I just scrub off small red potatoes, cut them in two pieces, put some
> oil in a small container (with or without herbs), swish them around, put
> them on a baking sheet lined with parchment paper, bake at 425F until
> done. Dee Dee
I've never used the small red's before for this type of cooking. I'll have
to give it a try. Thanks, Dee.
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From: Bronwyn <bf[at]australiamail.com>
Date: 31 Aug 2005 20:44:45 -0700
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The small reds are good too -- particularly with roast pork, half cut
through and fresh bay leaf wedged in the cut. Delish!
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 1 Sep 2005 06:01:20 +0200
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Bronwyn wrote:
> The small reds are good too -- particularly with roast pork, half cut
> through and fresh bay leaf wedged in the cut. Delish!
Umm... I'll have to try that! My local farmer's market always has fresh
herbs, including bay leaves. Sounds so good!
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From: Dimitri <Dimitri_C[at]prodigy.net>
Date: Thu, 01 Sep 2005 14:39:04 GMT
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Bronwyn wrote:
> The small reds are good too -- particularly with roast pork, half cut
> through and fresh bay leaf wedged in the cut. Delish!
Tossed with melted butter and roasted garlic paste.
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From: Brick <hrbricker[at]NOSPAM.ij.net>
Date: Fri, 2 Sep 2005 01:20:29 GMT
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Dee Randall wrote:
> I just scrub off small red potatoes, cut them in two pieces, put some oil
> in a small container (with or without herbs), swish them around, put them on
> a baking sheet lined with parchment paper, bake at 425F until done.
What Dee Dee said, but size of pieces varies with my mood at the timel
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From: Ken Knecht <kenkknot[at]deruknot.com>
Date: Fri, 02 Sep 2005 16:33:08 GMT
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Dee Randall wrote:
> I just scrub off small red potatoes, cut them in two pieces, put some oil
> in a small container (with or without herbs), swish them around, put them on
> a baking sheet lined with parchment paper, bake at 425F until done.
About how long does that take? Maybe a half hour?
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 31 Aug 2005 17:22:23 +0200
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Dimitri wrote:
> Nuke them for a short period.
If I'm in a hurry, I sometimes do that with bakers before putting them in
the oven. Hadn't thought of doing it with oven-browned. Thanks!
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From: Sarah <sarahsnotin[at]nospam.blueyonder.co.uk>
Date: Wed, 31 Aug 2005 17:55:06 GMT
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I've taken to nuking them in a micro steamer first. My hubby prefers
potatoes cut into slices (about 1/8th to 1/4 inch thick) nuked then when
they're just short of being cooked rubbing with olive oil and salt and
pepper, and blasting in the convection oven until they're almost cremated!
The potatoes don't break up as much as when boiled, but still fluff up and
give the crispy outside.
They really are adictive, we usually have them with pork fillet and sage and
onion stuffing, roast onions, some steamed carrots and broccoli, and lots of
gravy made from the pan juices from the pork and onions. But I always eat
way too much and have to sit with my waist band undone for the rest of the
evening!
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 31 Aug 2005 22:00:47 +0200
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Sarah wrote:
> I've taken to nuking them in a micro steamer first.
I'll have to steaming them instead of boiling. I never thought of it.
Thanks, Sarah.
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From: Brick <hrbricker[at]NOSPAM.ij.net>
Date: Wed, 31 Aug 2005 19:15:39 GMT
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Wayne Boatwright wrote:
> What do you do?
I swear that I did not copy anyone else's method, but I do mine exactly
like you do. For oven roast, I like new potatoes, little red potatoes, or
Yukon gold. I like a large enough dice ~3/4" to get a decent sized bite
with one piece. I use my 'house' spice, which is nothing more then a
reduced salt 'Essence' much of the time with some Mrs Dash or
McCormick's blend from time to time. Butter and EVOO is a must. I
roast at 400° to 450°. If I'm way late getting started, I skip the parboil.
Oh yeh, I mix a little flour in with the spice mix to promote browning.
YMMV.
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From: Wayne Boatwright <waynesgang[at]waynes.gang>
Date: 31 Aug 2005 22:02:27 +0200
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Brick wrote:
> Oh yeh, I mix a little flour in with the spice mix to promote
> browning. YMMV.
Hmm... I hadn't thought of the flour. Must give that a try.
Thanks, Brick.