On 20-Dec-2004, wrote:

> Can anyone tell me the right potato for roasting, and your favorite
> recipe if you'd wish to share it? I'll be serving them with a rib
> roast, but the roast will be cooked on a rotisserie, so I'll be
> without drippings. In the past, I've cut up the potatoes, tossed them
> in oil, seasoned them and put them in a hot oven. Works, but I'm open
> to suggestions. Also never sure which is the right spud. Thanks.

Rib roast screams for baked potatoe with an obscene amount of
butter, sour cream and chives. The common Idaho is the way to
go and size them at about three to a pound. Most people aren't
going to eat that much, but it looks killer on the plate and costs
practically nothing compared to rib roast. Make sure you have
a nice crisp salad to round it out. Everything else you serve will
be icing on the cake so to speak.

The best baked potatoes are cooked directly buried in hot coals,
but that takes some fairly critical timing and some will be put off
by the black crust. Wrapping them in tin foil will steam them and
wrapping and nuking does about the same thing. A real gourmet
is going to take the hour to do them in a proper oven and hang
the wait time. No I don't do that. I wrap them in dish towells and
nuke them. Close to the real thing, maybe, but no cigar. They're
right up there with almost, but not quite crisp lettuce.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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