On 20-Dec-2004, "Lynn from Fargo" > wrote:

> 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.
>
> ================================================== =====
>
> Yukon Gold are really good; not as "waxy" as round reds or as flaky as
> russets or Idaho bakers. The best for roasting, IMHO however, are new
> small thin skinned red ones. Don't peel all the way - just a strip from
> around the middle or halve them. Toss in melted butter or olive oil and
> roast in a hot oven.
>
> Lynn from Fargo

Lynn's recipe makes a great potato dish, but I wouldn't serve it with
rib roast. I picture a small steak along with a vegetable medley for
the oven fried potatoes. BTW, I do that quite a lot. Oven fried is good,
easy, and it doesn't cut into my drinking or TV much. Like Lynn said,
Yukon Gold, small red, and 'new potatoes' are excellent candidates for
oven fried. Cut them into medium sized chucks, not too small and toss
them with melted butter mixed with some oil. I use real butter and EVOO.
Don't forget the S&P.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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