On Sunday, August 28, 2016 at 12:19:14 PM UTC-10, Brooklyn1 wrote:
> On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
> wrote:
>
> >On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> >> > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> >> > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> >> > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> >> > > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
> >> > > > > into
> >> > > > > chunks. Simmered them a bit longer, used a little more olive oil and
> >> > > > > then seasoned them.
> >> > > > >
> >> > > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
> >> > > > > spuds
> >> > > > > on the other side. Fresh picked tomato and lettuce for the salad,
> >> > > > > bottle of Pinot Grigio.
> >> > > >
> >> > > > My favorite roasted potatoes are the kind most Brits make..
> >> > > > Peel and cut potatoes into good sized chunks.
> >> > > > Simmer a bit till the tester fork barely goes in the potato.
> >> > > > Drain and then shake them around in the collander to bang up the
> >> > > > softened surface of the potato. This helps the fat you are going to
> >> > > > roast them in cling to the potato.
> >> > > > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> >> > > > till potatoes are nicely browned, turn them a couple of time for even
> >> > > > browning.
> >> > > >
> >> > > > These always turn out with a beautiful deep golden brown crust and
> >> > > > velvet soft creamy interiors.
> >> > > >
> >> > > > You can use yukon golds, or red potatoes, or even russets, they all
> >> > > > work well.
> >> > >
> >> > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> >> > > roasting potatoes. It makes a lot of sense to me. I'd probably just fry
> >> > > the potatoes after boiling though - I got a lot of oil but little time.
> >> > >
> >> >
> >> > Only a bully "roughs up" potatoes...poor little guys...always someone
> >> > picking on them.
> >> > ====
> >>
> >> It might seem unfair to bully some helpless potatoes that never did no harm
> >> to nobody. OTOH, this is merely a reflection of our current attitude to
> >> things we eat. There is much fear, distrust, and disrespect for foods that
> >> have only one noble purpose; to sustain us. For more information on this,
> >> please go to the r.f.c. newsgroup. Oops, you're already here.
> >>
> >> ====
> >>
> >> I rough mine up in hot fat before roasting and they crisp up beautifully. I
> >> don't like mine overdone though, I prefer mine light brown. They don't need
> >> to be cooked again just browned. I usually do mine in my wee oven. I keep
> >> turning them and it takes about 20 minutes.
> >>
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> >
> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>
>
> It's ddifficult to say those are potatoes... what's all that garbage
> hiding them?

My guess is all that sticky stuff on your screen makes it tough to make out. I suggest a new monitor.