James Silverton wrote:
> Hello All!
>
> We had a discussion a little while ago on crash-baked potatoes,
> parboiled, squashed and then baked for 20 minutes at 400F. I have been
> making them for a few weeks and I like them a lot. If you have more than
> two people, boiling new potatoes for 15 minutes works then squashing,
> squirting a little olive oil and cooking at 400F for 20 minutes. For one
> person, 2 1/2 minutes in a microwave also works or about 4 minutes for
> enough for two people. Any old herbs you like can be sprinkled on the
> potatoes before cooking, even seasoning or kosher salt.
>

Do you squash and fluff up a little or just squash, squirt and bake?


Richo.

Hello All!

We had a discussion a little while ago on crash-baked potatoes,
parboiled, squashed and then baked for 20 minutes at 400F. I have been
making them for a few weeks and I like them a lot. If you have more than
two people, boiling new potatoes for 15 minutes works then squashing,
squirting a little olive oil and cooking at 400F for 20 minutes. For one
person, 2 1/2 minutes in a microwave also works or about 4 minutes for
enough for two people. Any old herbs you like can be sprinkled on the
potatoes before cooking, even seasoning or kosher salt.

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Hello All!
>
> We had a discussion a little while ago on crash-baked potatoes, parboiled,
> squashed and then baked for 20 minutes at 400F. I have been making them
> for a few weeks and I like them a lot. If you have more than two people,
> boiling new potatoes for 15 minutes works then squashing, squirting a
> little olive oil and cooking at 400F for 20 minutes. For one person, 2 1/2
> minutes in a microwave also works or about 4 minutes for enough for two
> people. Any old herbs you like can be sprinkled on the potatoes before
> cooking, even seasoning or kosher salt.
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not
We love these potatoes, too. Tried them for the first time last night, and
they are a real treat, in the best tradition of comfort food. We had them
again tonight.

Keith

James Silverton wrote:
> Hello All!
>
> We had a discussion a little while ago on crash-baked potatoes,
> parboiled, squashed and then baked for 20 minutes at 400F. I have been
> making them for a few weeks and I like them a lot. If you have more than
> two people, boiling new potatoes for 15 minutes works then squashing,
> squirting a little olive oil and cooking at 400F for 20 minutes. For one
> person, 2 1/2 minutes in a microwave also works or about 4 minutes for
> enough for two people. Any old herbs you like can be sprinkled on the
> potatoes before cooking, even seasoning or kosher salt.
>

Thanks for the reminder. If I can get to the store tomorrow, I
may pick up some little potatoes.

--
Jean B.

On Tue, 23 Dec 2008 00:38:47 GMT, "James Silverton"
> wrote:

>Hello All!
>
>We had a discussion a little while ago on crash-baked potatoes,
>parboiled, squashed and then baked for 20 minutes at 400F. I have been
>making them for a few weeks and I like them a lot. If you have more than
>two people, boiling new potatoes for 15 minutes works then squashing,
>squirting a little olive oil and cooking at 400F for 20 minutes. For one
>person, 2 1/2 minutes in a microwave also works or about 4 minutes for
>enough for two people. Any old herbs you like can be sprinkled on the
>potatoes before cooking, even seasoning or kosher salt.

Thanks for the reminder about them!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"James Silverton" > wrote in message
...
> Hello All!
>
> We had a discussion a little while ago on crash-baked potatoes, parboiled,
> squashed and then baked for 20 minutes at 400F. I have been making them
> for a few weeks and I like them a lot. If you have more than two people,
> boiling new potatoes for 15 minutes works then squashing, squirting a
> little olive oil and cooking at 400F for 20 minutes. For one person, 2 1/2
> minutes in a microwave also works or about 4 minutes for enough for two
> people. Any old herbs you like can be sprinkled on the potatoes before
> cooking, even seasoning or kosher salt.
>

Good to know. I still haven't gotten around to making them.

On Tue, 23 Dec 2008 00:38:47 GMT, "James Silverton"
> fired up random neurons and synapses
to opine:

>Hello All!
>
>We had a discussion a little while ago on crash-baked potatoes,

<snip>

On the menu for The Day. I'm always on the lookout for potato recipes
that are non-gravy related and don't require deep frying. These are a
testament to simplicity, IMHO, and incidentally very, very tasty. They
also lend themselves well to the addition of the odd personal
variation :-)

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Richo wrote on Mon, 22 Dec 2008 21:44:32 +1030:

> James Silverton wrote:
>> Hello All!
>>
>> We had a discussion a little while ago on crash-baked
>> potatoes, parboiled, squashed and then baked for 20 minutes
>> at 400F. I have been making them for a few weeks and I like
>> them a lot. If you have more than two people, boiling new
>> potatoes for 15 minutes works then squashing, squirting a
>> little olive oil and cooking at 400F for 20 minutes. For one person,
>> 2 1/2 minutes in a microwave also works or about 4
>> minutes for enough for two people. Any old herbs you like can
>> be sprinkled on the potatoes before cooking, even seasoning
>> or kosher salt.
>>
> Do you squash and fluff up a little or just squash, squirt and
> bake?

The original recipe calls for squashing twice with a potato masher so
that the surface is rough. Don't flatten completely.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Dec 23, 6:28*am, "James Silverton" >
wrote:
> *Richo *wrote *on Mon, 22 Dec 2008 21:44:32 +1030:
>
>
>
>
>
> > James Silverton wrote:
> >> Hello All!
>
> >> We had a discussion a little while ago on crash-baked
> >> potatoes, parboiled, squashed and then baked for 20 minutes
> >> at 400F. I have been making them for a few weeks and I like
> >> them a lot. If you have more than two people, boiling new
> >> potatoes for 15 minutes works then squashing, squirting a
> >> little olive oil and cooking at 400F for 20 minutes. For one person,
> >> 2 1/2 minutes in a microwave also works or about 4
> >> minutes for enough for two people. Any old herbs you like can
> >> be sprinkled on the potatoes before cooking, even seasoning
> >> or kosher salt.
>
> > Do you squash and fluff up a little or just squash, squirt and
> > bake?
>
> The original recipe calls for squashing twice with a potato masher so
> that the surface is rough. Don't flatten completely.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not- Hide quoted text -
>
> - Show quoted text -

I just can't get my taste buds around new potato skins - do you leave
them on? I can handle the skin of an oven-baked russet, no problem.

One of my favorite potato things is (this is for Terry):

2 qt. mashed potatoes, or even instant potatoes works (use one box of
flakes, like Betty Crocker)
1 small tub of whipped cream cheese with chives
1 egg, beaten well (large, XL or Jumbo)
garlic to taste
1 T. parsley flakes
salt & pepper to taste

If using instant, leave out the butter. Otherwise, mix all the
ingredients together well - pile into an oven-going casserole dish -
sprinkle the top with small dots of butter and some paprika. Bake at
350 for 30 minutes.

The dish is sort of a semi-souffle, puffing up a little bit, and it's
fabulous.

N.

Richo wrote:
> James Silverton wrote:
>> Hello All!
>>
>> We had a discussion a little while ago on crash-baked potatoes,
>> parboiled, squashed and then baked for 20 minutes at 400F. I have been
>> making them for a few weeks and I like them a lot. If you have more
>> than two people, boiling new potatoes for 15 minutes works then
>> squashing, squirting a little olive oil and cooking at 400F for 20
>> minutes. For one person, 2 1/2 minutes in a microwave also works or
>> about 4 minutes for enough for two people. Any old herbs you like can
>> be sprinkled on the potatoes before cooking, even seasoning or kosher
>> salt.
>>
>
> Do you squash and fluff up a little or just squash, squirt and bake?
>
>
> Richo.

Here's the link to the recipe I posted not too long ago - not that you
really need one. ;-)

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

They are awesome. I made 7 pounds of them for Thanksgiving. I need to
make them again.

-Tracy

In article >, Tracy >
wrote:


> > James Silverton wrote:
> >> Hello All!
> >>
> >> We had a discussion a little while ago on crash-baked potatoes,

> Here's the link to the recipe I posted not too long ago - not that you
> really need one. ;-)
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> They are awesome. I made 7 pounds of them for Thanksgiving. I need to
> make them again.

Even if you don't think you need a recipe, it's worth going to this site
just to drool over the pictures!

--
Dan Abel
Petaluma, California USA

On Dec 22, 7:38*pm, "James Silverton" >
wrote:
> Hello All!
>
> We had a discussion a little while ago on crash-baked potatoes,
> parboiled, squashed and then baked for 20 minutes at 400F. I have been
> making them for a few weeks and I like them a lot. If you have more than
> two people, boiling new potatoes for 15 minutes works then squashing,
> squirting a little olive oil and cooking at 400F for 20 minutes. For one
> person, 2 1/2 minutes in a microwave also works or about 4 minutes for
> enough for two people. Any old herbs you like can be sprinkled on the
> potatoes before cooking, even seasoning or kosher salt.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

I just put a little olive oil in a electric frying pan. Put the
potatoes in. Fry them on each side until they are brown.

On Tue, 23 Dec 2008 08:29:08 -0800 (PST), Nancy2
> fired up random neurons and synapses to
opine:

>One of my favorite potato things is (this is for Terry):

<snip recipe, which has been cut and pasted into my recipe software>

>The dish is sort of a semi-souffle, puffing up a little bit, and it's
>fabulous.

Geez, thanks, Nancy! I still make your cheese crisp thingies that you
made at the Chicago cook-in. It always gets scarfed down with nary a
scrap left.

And wasn't that Chicago cook-in, like, 1995 or something? <sigh> Where
*does* the time go?

Terry "Squeaks" Pulliam Burd

--

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd > wrote in
:


>
> Geez, thanks, Nancy! I still make your cheese crisp thingies that you
> made at the Chicago cook-in. It always gets scarfed down with nary a
> scrap left.


Cheese crisp thingies???


Anything like a cheese twist, made with puff pastry? *They* go like
hotcakes when I put them out!!


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Wed, 24 Dec 2008 03:20:47 +0000 (UTC), "Peter-Lucas"
> fired up random neurons and synapses to opine:

>Terry Pulliam Burd > wrote in
:
>
>
>>
>> Geez, thanks, Nancy! I still make your cheese crisp thingies that you
>> made at the Chicago cook-in. It always gets scarfed down with nary a
>> scrap left.
>
>
>Cheese crisp thingies???

Aw, geez... so I looked it up just for you, Peter:

@@@@@ Now You're Cooking! Export Format

Monterey Cheese Crisps

appetizers

1 pound Monterey jack cheese; room temperature
parchment paper

Preheat oven to 400° F.

Make 1/4" slices and, using a cookie cutter, cut out into shapes.
These should be about 2" round. Put them on non-stick baking sheet or
parchment paper. Sprinkle with cayenne pepper or chili pepper.

Bake 10 mins. or until golden brown.

Contributor: Nancy Dooley @ RFC

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"