On 29 May 2006 21:59:06 -0500, Bob Terwilliger wrote:

> sf wrote:
>
> >> "Potato Goop" (herb-garlic) kebabs with:
> > >
> > Sounds interesting! Please expand on this one...... cut up potatoes
> > (marinated in an herb-garlic mixture) roasted on a kebab? I have all
> > the ingredients, just need a little more structure.
>
> The "Potato Goop" recipe is from the _Cafe Beaujolais_ cookbook. You start
> off by par-cooking potatoes. The recipe calls for new potatoes, but you can
> use any potato, though the cooking method will differ depending on what kind
> of potato you choose. If you choose russet potatoes, you'd cut them into
> two-inch cubes, brush them with oil, and bake them for about 20 minutes. If
> you choose new potatoes, you boil them whole for about 15 minutes. If you
> choose Yukon Gold or some other full-size waxy potato, you cut them into
> cubes and parboil them. Then you roll the potatoes in a "goop" made from
> olive oil, mashed garlic, and herbs. (I forget which herbs the recipe
> specifies. I used a mixture of rosemary and Penzey's Herbes de Provence.)
> The original recipe has you then bake the potatoes on sheet pans until they
> get crusty, but I skewered and grilled them instead. When the potatoes are
> done, sprinkle with coarse salt.
>
> Bob
>
I like the idea of rolling par boiled potato cubes in an herb, garlic
and olive oil "goop" - and then cooking them until crusty. Thanks for
specifying 2" cubes! I would have probably made them smaller.

Thanks!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.