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BMD

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Reply with quote  #1 
I am sick of boiling and baking potatoes. How would you make roasted red potatoes? One of my Gourmet Girls meals said to compliment it with these but other than with a roast in the oven I don't know how to do it.

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Karen1956

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Reply with quote  #2 

I put olive oil and seasoning on the potatoes, then bake/roast them in the oven

MargaretB

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Reply with quote  #3 

That's what I do too - 400 degrees for about 40 min til tender.  I also use the Reynolds Release or parchment paper so nothing sticks.

BMD

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Reply with quote  #4 

Are we wrapping them in aluminum foil or just putting them on a cookie sheet with foil on it?


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Karen1956

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Reply with quote  #5 

I generally put them in 8 x 8 aluminan pan (so no pan to wash) and cover with foil.

MargaretB

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Reply with quote  #6 
That's what I do too.  Here's another recipe that you can use as a side dish or a main dish, depending on whether or not you add meat - I've added chicken or ham.  I make this all the time, but caution, it makes a lot:

Baked Orzo and Peas

Ingredients

  • 4 cups chicken broth (note, I use 5 cups of broth otherwise it seems too dry)
  • 1 pound orzo pasta
  • 3 tablespoons butter, plus more to grease the baking dish
  • 1 onion, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup Marsala wine
  • 1/2 cup heavy cream
  • 4 ounces shredded fontina cheese (about 1 cup - I use three cheese, Italian cheeses, or whatever I have on hand)
  • 4 ounces diced fresh mozzarella cheese (about 1 cup)
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoons freshly ground black pepper
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

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Reply with quote  #7 
I make roasted red potatoes like this:
In a bowl put the following:
I cut them in half if they are small, in quarters if they are larger.
I take fresh rosemary and pull it off the stem
I then smash some garlic cloves

Put all this in the bowl and then put olive oil in with them and mix together so everything is coated.

In a baking pan, cookie sheet or whatever you have, I lay them out flat and then sprinkle them with sea salt and fresh pepper.

I bake them @ 400 to 425 watching them carefully. After about ten minutes pull them out and move them around so they roast on all sides.

When the potatoes are soft when poked with a fork they are done. The smaller you cut them the faster they will cook.

You can either serve them immediately or leave them at room temp and serve them later- they are also great cold!


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StacyL

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Reply with quote  #8 
I got the Personal Trainer: Cooking for the Nintendo DS for my D-Day (yesterday). Our son got the DS for Christmas. This is awesome, it has something like 250 recipes and you can put keywords in to find one or browse all or by category.You can put your own recipes in it, too. It tells you all the ingredients and utensils you'll need (marked essential or recommended), it also walks you through step by step with voice commands so you can have your hands for cooking. It also had a grocery list option and you can mark all ingredients you'll need and take the DS with you to the grocery store. I have been through a lot of recipes (just looking) so far, but I plan on making a whole meal Sun. from it. I'm excited. I love to cook, that's what I did before I took a leave of absence, but I'm not very creative, I can follow a recipe. I'd like to be able to do what they do on Top Chef, my favorite show. Maybe I'll go to culinary school some day. Sure, I will!! Anyway, if anyone has the DS this is absolutely an awesome "game" to have. Oh, and The Price is Right is fun, too. Ha Ha.
Stacy
DoreenF

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Reply with quote  #9 
Stacy: It's great that your son will share the DS with you and let you play games ...  I've seen many situations where kids just won't share their gaming systems unless you're playing a game with them ...   hope your meal turns out great on sunday - you'll have to tell us what you decided to cook and how it turns out!

I'm like you ... not real creative like those Top Chef cooks .. but I love to cook and can absolutely follow a recipe - or combine recipes ... I've got lots of cookbooks - they inspire me!

Doreen


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BMD

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Reply with quote  #10 
The red potatoes were awesome but I think the addition of galic would have really been a great touch. I made a 9 x 13 pan of them and they were almost gone. I have just enough for lunch today.

Gina-do you cover yours? I did do the olive oil and seasoning in a bowl before putting in the pan but I cover it when cooking.

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MargaretB

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Reply with quote  #11 
BMD, anything with garlic is awesome - unless you watched the most recent Top Chef show and saw one of the recipes.

Stacy, both my grandkids have the DS but I would never get it often enough to be able to use the cooking game. 

I too love Top Chef but would never be creative enough to be able to compete on the show.  One of the chefs in our cafeteria was slated to go on the show and then changed his mind.
SoCalLisa

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Reply with quote  #12 
The one I use is a snap...

It is  sort of on the Lipton's onion soup package...am I being lazy or what

Preheat oven to 425.
 
In a large baggie put one onion soup mix, 6 medium red potatoes cut up into large chunks, 1/3 cup olive oil... grab the end and shake it up...

empty on to a 13x9 inch backing pan

bake 35 minutes stirring occasionally..

Of course you can add more spices like garlic,rosemary,  etc...



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StacyL

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Reply with quote  #13 

I found this in Parents mag. yesterday:

3  Tbsp. Light Olive Oil
1  Tbsp. chopped fresh rosemary
1/2 tsp. garlic powder
1/2 cup chopped onion
Salt and pepper, to taste
2 lb. potatoes, cut in half or fourths

1.  Heat oven to 425.
2.  Coat baking sheet with no-stick spray.
3.  Stir together oil, rosemary, garlic powder, onion, and salt and pepper
     in a large bowl. Add potatoes. Toss well until coated.
4.  Spread evenly in prepared pan.
5.  Bake 30-35 minutes, stirring occasionally until potatoes are fork-tender
     and golden brown.

I don't have nutritional info on this, but it isn't much, just the oil and potatoes. It's 4 servings.


Doreen,
My son just turned 7 and he has a time limit on the DS. He's good about sharing because we share our computer and XBox 360 with him on the weekends.
We have to remind him of that from time to time. It works.
MargaretB

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Reply with quote  #14 
Here's one from Cuisineathome.com for roasted potatoes with garlic & rosemary:

1.4 cup olive oil
4-5 cloves garlic, smashed
1 tbsp. chopped fresh rosemary
2 lbs. Yukon gold and/or red potatoes (unpeeled, cut in large chunks)
Coarse sea salt and freshly ground black pepper to taste

Preheat oven to 450 degrees with rack in lower third.  Bring 6 quarts salted water to a boil in a large saucepan.

Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat.  Do not allow garlic to brown.

Boil potatoes in water for 1 minute.  Using a slotted spoon, transfer potatoes to baking sheet on the stove, stir to coat with oil.

Roast potatoes in oven on lower rack for 20 minutes.  Carefully toss them with a spatula, then roast until cooked through, browned and crisp, another 10 minutes.  Season with salt and freshly ground pepper.

Per 3/4 cup serving:  278 calories, 14 g total fat (2 g sat), 0 mg chol; 41 g arbs, 1 mg sodium, 5 g fiber, 6 g protein.
BMD

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Reply with quote  #15 

Well I never knew you could do that much with roasted red potatoes. Thanks you guys. I think I will try them all.


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mommaj

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Reply with quote  #16 
wait for me!!!!
just wanted to put my late 2 cents in...
if you like crunchy outsides but soft insides then def parboil them quickly first (whole) and proceed with seasonings  and roast. Not only is it quicker, but they are not dry on the inside...or
if you are really strapped for time and want the same effect, parboil them, season them and crisp them up in a little olive oil in a frying pan. it doesn't take much oil to achieve the same crispiness.
enjoy!
ps I just started roasting brussels sprouts and they are positively deliciously carmelized-nothing like the slimy, strong things we ate as kids...try it!

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MargaretB

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Reply with quote  #17 

mommaj, I'm going to give roasted brussel sprouts a try.  I understand they are very good.  I can't handle what we used to HAVE to eat as a kid.

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Reply with quote  #18 
I roasted some fingerling potatoes the other night.
I cut them in half, brushed them with olive oil, sprinkled some herbs de provence on top and some sea salt.
Then I roasted them at 375 for about 45 minutes. YUM!


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DoreenF

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Reply with quote  #19 
Yum - those roasted fingerlings sound delicious...    also the roasted brussel sprouts - I've done those once - but would like to know how others are roasting them ...  mine could have been better - though they were a huge improvement over my childhood memories of brussel sprouts! 
Doreen


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MargaretB

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Reply with quote  #20 
Doreen, I just pulled a recipe for cumin roasted brussel sprouts from a magazine.  Here's the recipe:

2 tubs (10 oz. each) brussel sprouts, halved
2 tsp olive oil
1 tsp minced garlic
1/2 tsp ground cumin
1/4 tsp each salt and pepper
12 tsp grated lemon zest

Line a rimmed baking pan with nonstick foil.  Heat oven to 450F. 

Toss brussel sprouts with oil, garlic, cumin, salt and pepper.  Spread on lined pan in single layer.  Roast 20 in or until tender, tossing once.  Sprinkle with lemon zest.
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