Mr. Joseph Littleshoes Esq. wrote:??> In that particular case the waiter wrapped the hot potato in a cloth ??> napkin, placed it on a plate on the serving cart he had rolled up to ??> the table and just sort of 'smushed' it a bit with his hands, on the ??> plate he then placed in front of me with pots of various condiments, ??> he actually asked me if i would like butter and sour cream and such ??> and was about to serve me condiments when i indicated to him that i ??> would do that my self. ????That is how I was taught to handle a baked potato. Using a napkin or a ??towel, roll the potato from side to side, using slight pressure from my ??hand. I place the potato on the plate, place one hand on each end of the ??potato and press towards the center, the potato opens all by itself and ??the inside of the potato is nice and fluffy.??????Becca??

James Silverton wrote:
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
>
> An amazingly detailed set of instructions for a relatively simple dish
> but thanks, I'd lost that URL
>

I'm glad Dan posted the link, I forgot how tiny the potatoes were. I
knew they were small, but these are itty-bitty things. Look at the size
of the potato to the size of the fork. That is one tiny little potato.


Becca

On Thu, 13 Aug 2009 19:15:45 GMT, notbob > wrote:

>On 2009-08-13, sf > wrote:
>
>> On purpose - please reread what I wrote. I asked for comments from
>> people who have MADE it. If you want to see the recipe, google "crash
>> hot potatoes" and click on Pioneer Woman's link.
>
>OK, read it. Looks pretty good. What's the diff between CHP and
>C"Baked"P's?
>
I called them "baked" because when I opened the topic, I didn't
remember the word was "hot" and they *were* baked in the last step.
Those who answered knew exactly what I was talking about. In fact my
google search using "baked" instead of "hot" brought up the correct
url anyway.

>Since the potatoes were boiled to the point where they were
>mashable, seems like baking another 20-25 mins is kinda pointless. Easier
>to jes put under a broiler/salamander.

That part worked out just fine, I have no complaints.

>Also, what's with the olive oil?
>Some kinda Oz thing? Pass the real butter, please.

As far as olive oil goes, it's all about what you prefer I guess.
We've made the switch from butter to olive oil in many instances
because hubby watches his saturated fats like a hawk these days.



--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-13, sf > wrote:
>
> That part worked out just fine, I have no complaints.

I'm sure, but why wait the extra time burning up the extra energy.
Seems kinda wasteful, to me.

nb

On Thu, 13 Aug 2009 20:03:01 GMT, notbob > wrote:

>On 2009-08-13, sf > wrote:
>>
>> That part worked out just fine, I have no complaints.
>
>I'm sure, but why wait the extra time burning up the extra energy.
>Seems kinda wasteful, to me.
>
I had a spatchcocked chicken in the oven at the same time and I didn't
consider it a waste of energy.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 13 Aug 2009 14:42:18 -0500, Becca > wrote:

>James Silverton wrote:
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>>
>> An amazingly detailed set of instructions for a relatively simple dish
>> but thanks, I'd lost that URL
>>
>
>I'm glad Dan posted the link, I forgot how tiny the potatoes were. I
>knew they were small, but these are itty-bitty things. Look at the size
>of the potato to the size of the fork. That is one tiny little potato.
>
That was another variable not mentioned in the recipe. Mine were
small, but they were larger than that... 2+ inches in diameter.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-13, sf > wrote:

> I had a spatchcocked chicken in the oven at the same time and I didn't
> consider it a waste of energy.

So, that's now part of the recipe?

Step 5: Make sure you have a spatchcocked chicken in the oven.

What if the person making CHPs doesn't like spatchcocked chicken?

nb

Christine wrote on Thu, 13 Aug 2009 14:42:21 -0600:

>> First of all - I used new potatoes (the red ones) that had
>> been cooked for 20 minutes, so they were done perfectly.
>> That wasn't an issue.
>>
>> I oiled the pan as per recipe. He put the masher on the
>> whole potato and it looked like he had it on squarely, but as
>> soon as he applied pressure the darn thing scooted across the
>> baking sheet. We retrieved it and tried again. This time it
>> virtually exploded. There was potato everywhere! That was
>> my cue to score the rest of them first. Potato stuck to the
>> masher every time and I needed to physically reform each
>> potato.

> Okay, I don't think you cooked your potatoes enough. I
> thought they should be completely done... 20 minutes doesn't
> sound long enough.

I always considered 18 minutes boiling to be adequate for all purposes
for small potatoes, Yukon Gold, small Red Potatoes etc. I've made
smashed potatoes for myself by nuking about 4 small potatoes for 4
minutes and then finishing off in the oven as instructed. I generally
use a silicone baking sheet.

--

James Silverton
Potomac, Maryland

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

I've made these several times, and now I'll be having them again thanks
to all of you, along with a roteisserie chicken "reheat."

I know what sf means about the potatoes sticking to the masher, but
oiling or using a fork should fix that along with a pan with sides. I
think they are really good, but I _did_ find a way to ruin them at the
beach in June. Somebody suggested putting some cheese on them, and they
weren't nearly as good. Everybody else loved them, but they hadn't
eaten them without the cheese......I love the little crispy points on
them!

Libby

On Thu 13 Aug 2009 01:18:34p, notbob told us...

> On 2009-08-13, sf > wrote:
>
>> I had a spatchcocked chicken in the oven at the same time and I didn't
>> consider it a waste of energy.
>
> So, that's now part of the recipe?
>
> Step 5: Make sure you have a spatchcocked chicken in the oven.
>
> What if the person making CHPs doesn't like spatchcocked chicken?
>
> nb
>

Spatchcock an animal or vegetable of your choice.

--
Wayne Boatwright
------------------------------------------------------------------------
Did you ever stop to taste a carrot? Not just eat it, but taste
it? You can't taste the beauty and energy of the earth in a
Twinkie. Astrid Alauda

In article
>,
Dan Abel > wrote:

> In article >,
> Sqwertz > wrote:
>
> > On Thu, 13 Aug 2009 04:19:04 -0400, jmcquown wrote:
> >
> > > I made them just the other day. Drizzle a little olive oil on a baking
> > > sheet, place the (boiled) small potatoes on it. Smash them a little with
> > > a
> > > potato ricer, drizzle them with a little more oil. Sprinkle with herbs &
> > > seasonings as desired. Bake at 450F for 20-25 minutes. Seems pretty
> > > straightforward to me
> >
> > My intuition tell me that the smashing with a potato ricer is very
> > unnecessary.
>
> Not a potato ricer. Not a potato ricer. Not a potato ricer.
>
> > You could use a fork, large spoon, cutting board, or
> > or even the heel of your hand. No sense dirtying up the ricer if
> > you're not going to use like it was intended. And it would not
> > smash any better than any of the above.
>
> "Next, grab your potato masher and gently press down on the potato until
> it slightly mashes..."
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> Look at the pretty pictures. They are pretty clear.
>
> And yes, you could use almost anything. I'm not sure about using your
> hand, if you follow the recipe. These are potatoes right out of boiling
> water.

Why not just use a large fork?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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On Thu, 13 Aug 2009 20:50:58 -0500, Omelet >
wrote:

>Why not just use a large fork?

Because the recipe specified and showed pictures of a potato masher.
A fork doesn't produce those high mounds.

I read Yum Yum (blog) commenting on making the recipe. Apparently
reforming the potatoes goes with the territory so I didn't fail that
way. However, it didn't say anything about potatoes sticking to the
masher. Thanks to Libby, I know it's not just me.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Becca" > wrote in message
...
> James Silverton wrote:
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>>
>> An amazingly detailed set of instructions for a relatively simple dish
>> but thanks, I'd lost that URL
>>
>
> I'm glad Dan posted the link, I forgot how tiny the potatoes were. I knew
> they were small, but these are itty-bitty things. Look at the size of the
> potato to the size of the fork. That is one tiny little potato.

... or a very large fork? <g>

sf wrote:
> On Thu, 13 Aug 2009 14:35:00 -0400, Goomba >
> wrote:
>
>> My grandmother was in service to the
>> Doubleday family on LI, so she may have learned this trick then?
>
> I think it's common sense.
>
Its common sense to use a fork to open up a potato with?? Or do you mean
the squeeze part?

OK, if no one else is going to pick up on this:

When I first read the subject line I thought Damsel ws telling us what Crash
made for dinner.

Felice

On Fri, 14 Aug 2009 08:59:30 -0400, Goomba >
wrote:

>sf wrote:
>> On Thu, 13 Aug 2009 14:35:00 -0400, Goomba >
>> wrote:
>>
>>> My grandmother was in service to the
>>> Doubleday family on LI, so she may have learned this trick then?
>>
>> I think it's common sense.
>>
>Its common sense to use a fork to open up a potato with?? Or do you mean
> the squeeze part?

The using a fork and puncturing part (I'm old enough to remember
splitting english muffins with a fork)... squeezing the potato is what
you do when you want fluffy insides all poofed up high.

--
I love cooking with wine.
Sometimes I even put it in the food.

"notbob" ha scritto nel messaggio
> On 2009-08-13, sf > wrote:
>>
>> That part worked out just fine, I have no complaints.
>
> I'm sure, but why wait the extra time burning up the extra energy.> Seems
> kinda wasteful, to me.

For heaven's sake it's a recipe! Lots of people like raw cookie dough, but
it doesn't mean it's waste of time and energy to cook cookies. Oven
roasted potatoes are made through most of the western world.

On 2009-08-14, Giusi > wrote:

> For heaven's sake it's a recipe!

.......and I wuz jes providing an energy conscious point of view, not a personal
attack on your whole being and reason for existing. Geez, get a grip.

nb

In article >,
Omelet > wrote:

> In article
> >,

> > > You could use a fork, large spoon, cutting board, or
> > > or even the heel of your hand. No sense dirtying up the ricer if
> > > you're not going to use like it was intended. And it would not
> > > smash any better than any of the above.
> >
> > "Next, grab your potato masher and gently press down on the potato until
> > it slightly mashes..."
> >
> > http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> >
> > Look at the pretty pictures. They are pretty clear.
> >
> > And yes, you could use almost anything. I'm not sure about using your
> > hand, if you follow the recipe. These are potatoes right out of boiling
> > water.
>
> Why not just use a large fork?

Why not? But if you have a masher, I think it might save a few seconds
and work better. But if you don't, use what you have.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article
> > >,
>
> > > > You could use a fork, large spoon, cutting board, or
> > > > or even the heel of your hand. No sense dirtying up the ricer if
> > > > you're not going to use like it was intended. And it would not
> > > > smash any better than any of the above.
> > >
> > > "Next, grab your potato masher and gently press down on the potato until
> > > it slightly mashes..."
> > >
> > > http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> > >
> > > Look at the pretty pictures. They are pretty clear.
> > >
> > > And yes, you could use almost anything. I'm not sure about using your
> > > hand, if you follow the recipe. These are potatoes right out of boiling
> > > water.
> >
> > Why not just use a large fork?
>
> Why not? But if you have a masher, I think it might save a few seconds
> and work better. But if you don't, use what you have.

I have an antique masher... Family heirloom.

I imagine that oiling the masher would keep it from sticking.

QED.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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