Hi all,

Just looking for some suggestions. I'm making a small prime rib roast for
christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
prepare with it. I can't decide if I want to boil them or roast them or do
something else. I will have a 2nd oven availble if I decide I want to use
it, so, can somebody help me please?

Cheers,
Carrie


--
"Life should NOT be a journey to the grave with the intention of arriving
safely in an attractive and well preserved body, but rather to skid in
sideways, chocolate in one hand, martini in the other, body thoroughly used
up, totally worn out and screaming "WOO HOO what a ride!"

In > Carrie-Lou Salter wrote:
> Hi all,
>
> Just looking for some suggestions. I'm making a small prime rib roast
> for christmas eve dinner. I have bought some new white potatoes (semi-
> waxy) to prepare with it. I can't decide if I want to boil them or
> roast them or do something else. I will have a 2nd oven availble if I
> decide I want to use it, so, can somebody help me please?


We like them cut up with yams, then covered in veg oil and sprinkled
with dry onion soup mix then roasted in our spare oven. Keeps the main
oven for the turkey ;-)


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In > Carrie-Lou Salter wrote:
> Hi all,
>
> Just looking for some suggestions. I'm making a small prime rib roast
> for christmas eve dinner. I have bought some new white potatoes (semi-
> waxy) to prepare with it. I can't decide if I want to boil them or
> roast them or do something else. I will have a 2nd oven availble if I
> decide I want to use it, so, can somebody help me please?


We like them cut up with yams, then covered in veg oil and sprinkled
with dry onion soup mix then roasted in our spare oven. Keeps the main
oven for the turkey ;-)


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

>"Carrie-Lou Salter" writes:
>
>Just looking for some suggestions. I'm making a small prime rib roast for
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
>prepare with it. I can't decide if I want to boil them or roast them or do
>something else. I will have a 2nd oven availble if I decide I want to use
>it, so, can somebody help me please?

New potatoes beg for roasting, too good for boiling. Scrub well and pare one
strip of skin off around the circumference. Rub each with a small amount of
oil, season with s n' p, place in pan one layer high and roast until gold
brown, turn potatoes part way through to brown evenly. I wouldn't use any
strong herbs or you won't taste the potatoes. Serve drizzled with melted
butter and very lightly dusted with finely minced curly leaf parsley.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Ruddell writes:
>
>>Carrie-Lou Salter wrote:
>>
>> Just looking for some suggestions. I'm making a small prime rib roast
>> for christmas eve dinner. I have bought some new white potatoes (semi-
>> waxy) to prepare with it. I can't decide if I want to boil them or
>> roast them or do something else. I will have a 2nd oven availble if I
>> decide I want to use it, so, can somebody help me please?
>
>
>We like them cut up with yams, then covered in veg oil and sprinkled
>with dry onion soup mix then roasted in our spare oven. Keeps the main
>oven for the turkey ;-)

Gotta say, that sounds mighty disgusting... onion soup mix, blech!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

I suggest roast potatoes with rib roast. Since you may want to make
gravy or yorkshire pudding from the drippings, you can try this. After
the roast has cooked long enough to melt some of the fat, decant it off
and use it to coat the potatoes lightly and roast them in another oven.
Quarter them and add salt and pepper and rosemary leaves. You should
still have drippings enough for other purposes.
D.M.

I suggest roast potatoes with rib roast. Since you may want to make
gravy or yorkshire pudding from the drippings, you can try this. After
the roast has cooked long enough to melt some of the fat, decant it off
and use it to coat the potatoes lightly and roast them in another oven.
Quarter them and add salt and pepper and rosemary leaves. You should
still have drippings enough for other purposes.
D.M.

In > PENMART01 wrote:
>> Ruddell writes:
>>
>>>Carrie-Lou Salter wrote:
>>>
>>> Just looking for some suggestions. I'm making a small prime rib
>>> roast for christmas eve dinner. I have bought some new white
>>> potatoes (semi- waxy) to prepare with it. I can't decide if I want
>>> to boil them or roast them or do something else. I will have a 2nd
>>> oven availble if I decide I want to use it, so, can somebody help
>>> me please?
>>
>>
>>We like them cut up with yams, then covered in veg oil and sprinkled
>>with dry onion soup mix then roasted in our spare oven. Keeps the
>>main oven for the turkey ;-)
>
> Gotta say, that sounds mighty disgusting... onion soup mix, blech!

Not only is it good, it's easy...


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> wrote:

>Hi all,
>
>Just looking for some suggestions. I'm making a small prime rib roast for
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
>prepare with it. I can't decide if I want to boil them or roast them or do
>something else. I will have a 2nd oven availble if I decide I want to use
>it, so, can somebody help me please?
>
I would put them in the roasting pan around the roast. I take no
position on what you might call that process, but the drippings will
do nice things to the potatoes as they cook. :-)



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> wrote:

>Hi all,
>
>Just looking for some suggestions. I'm making a small prime rib roast for
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
>prepare with it. I can't decide if I want to boil them or roast them or do
>something else. I will have a 2nd oven availble if I decide I want to use
>it, so, can somebody help me please?
>
I would put them in the roasting pan around the roast. I take no
position on what you might call that process, but the drippings will
do nice things to the potatoes as they cook. :-)



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

"Carrie-Lou Salter" > wrote in message
...
> Hi all,
>
> Just looking for some suggestions. I'm making a small prime rib roast for
> christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
> prepare with it. I can't decide if I want to boil them or roast them or do
> something else. I will have a 2nd oven availble if I decide I want to use
> it, so, can somebody help me please?
>

Mashed whites may sound like a boring route, but you could add a twist and
flavor with sourcream and horseradish. Horseradish is so often served with
roast beef anyway. Could be a bit daring to spike the taters, but I would.
Just enough horseradish to notice, not so much as to clear your sinuses and
draw tears.

On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> wrote:

>Hi all,
>
>Just looking for some suggestions. I'm making a small prime rib roast for
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
>prepare with it. I can't decide if I want to boil them or roast them or do
>something else. I will have a 2nd oven availble if I decide I want to use
>it, so, can somebody help me please?

You could try a favorite that I'm doing with a rib roast on Saturday:

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

Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and
stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can
be
prepared 2 days ahead. Cover and let stand at room temperature.)

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2"
(4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
Combine grated cheddar cheese and flour in large bowl; toss to coat
cheese.
Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle 1/3 of
thyme mixture, then 1/3 of cheese mixture over. Repeat layering of
potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken
broth, whipping cream and mustard in medium bowl to blend. Pour broth
mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes
are tender and top is golden brown, about 1 hour longer. Let stand 15
mins.
before serving.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"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 "spaminator" with "cox"

On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> wrote:

>Hi all,
>
>Just looking for some suggestions. I'm making a small prime rib roast for
>christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
>prepare with it. I can't decide if I want to boil them or roast them or do
>something else. I will have a 2nd oven availble if I decide I want to use
>it, so, can somebody help me please?

You could try a favorite that I'm doing with a rib roast on Saturday:

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

Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and
stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can
be
prepared 2 days ahead. Cover and let stand at room temperature.)

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2"
(4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
Combine grated cheddar cheese and flour in large bowl; toss to coat
cheese.
Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle 1/3 of
thyme mixture, then 1/3 of cheese mixture over. Repeat layering of
potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken
broth, whipping cream and mustard in medium bowl to blend. Pour broth
mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes
are tender and top is golden brown, about 1 hour longer. Let stand 15
mins.
before serving.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"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 "spaminator" with "cox"

Terry Pulliam Burd > wrote in
:

> On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> > wrote:
>
>>Hi all,
>>
>>Just looking for some suggestions. I'm making a small prime rib roast
>>for christmas eve dinner. I have bought some new white potatoes
>>(semi-waxy) to prepare with it. I can't decide if I want to boil them or
>>roast them or do something else. I will have a 2nd oven availble if I
>>decide I want to use it, so, can somebody help me please?
>
> You could try a favorite that I'm doing with a rib roast on Saturday:
>
> @@@@@ Now You're Cooking! Export Format
>
> Potato Gratin With Mustard And Cheddar Cheese
>
> vegetables
>
> 1 tablespoon butter
> 1 cup bread crumbs
> 1 tablespoon thyme
> 2 teaspoons salt
> 1 teaspoon pepper
> 1 pound cheddar cheese; white, grated
> 1/4 cup flour
> 5 pounds russet potatoes; peeled, thinly slice
> 4 cups chicken broth
> 1 cup whipping cream
> 6 tablespoons Dijon mustard
>
> Melt butter in heavy large skillet over medium heat. Add breadcrumbs
> and
> stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can
> be
> prepared 2 days ahead. Cover and let stand at room temperature.)
>
> Position rack in center of oven and preheat oven to 400F. Butter
> 15x10x2"
> (4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
> Combine grated cheddar cheese and flour in large bowl; toss to coat
> cheese.
> Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle 1/3 of
> thyme mixture, then 1/3 of cheese mixture over. Repeat layering of
> potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken
> broth, whipping cream and mustard in medium bowl to blend. Pour broth
> mixture over potatoes.
>
> Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
> potatoes
> are tender and top is golden brown, about 1 hour longer. Let stand 15
> mins.
> before serving.
>
> - - - - - - - - - - - - - - - - - -
>
> Contributor: Bon Appetit
>
> Yield: 12 servings
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

That sounds delicious, Terry! Will the waxy potatoes the OP bought work
well in this?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Terry Pulliam Burd > wrote in
:

> On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> > wrote:
>
>>Hi all,
>>
>>Just looking for some suggestions. I'm making a small prime rib roast
>>for christmas eve dinner. I have bought some new white potatoes
>>(semi-waxy) to prepare with it. I can't decide if I want to boil them or
>>roast them or do something else. I will have a 2nd oven availble if I
>>decide I want to use it, so, can somebody help me please?
>
> You could try a favorite that I'm doing with a rib roast on Saturday:
>
> @@@@@ Now You're Cooking! Export Format
>
> Potato Gratin With Mustard And Cheddar Cheese
>
> vegetables
>
> 1 tablespoon butter
> 1 cup bread crumbs
> 1 tablespoon thyme
> 2 teaspoons salt
> 1 teaspoon pepper
> 1 pound cheddar cheese; white, grated
> 1/4 cup flour
> 5 pounds russet potatoes; peeled, thinly slice
> 4 cups chicken broth
> 1 cup whipping cream
> 6 tablespoons Dijon mustard
>
> Melt butter in heavy large skillet over medium heat. Add breadcrumbs
> and
> stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can
> be
> prepared 2 days ahead. Cover and let stand at room temperature.)
>
> Position rack in center of oven and preheat oven to 400F. Butter
> 15x10x2"
> (4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
> Combine grated cheddar cheese and flour in large bowl; toss to coat
> cheese.
> Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle 1/3 of
> thyme mixture, then 1/3 of cheese mixture over. Repeat layering of
> potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken
> broth, whipping cream and mustard in medium bowl to blend. Pour broth
> mixture over potatoes.
>
> Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
> potatoes
> are tender and top is golden brown, about 1 hour longer. Let stand 15
> mins.
> before serving.
>
> - - - - - - - - - - - - - - - - - -
>
> Contributor: Bon Appetit
>
> Yield: 12 servings
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

That sounds delicious, Terry! Will the waxy potatoes the OP bought work
well in this?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> wrote:

> Hi all,
>
> Just looking for some suggestions. I'm making a small prime rib roast for
> christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
> prepare with it. I can't decide if I want to boil them or roast them or do
> something else. I will have a 2nd oven availble if I decide I want to use
> it, so, can somebody help me please?
>
Sounds like roasting will be good for you. Toss in EVOO and
garlic - roast.

sf
Practice safe eating - always use condiments

On Thu, 23 Dec 2004 20:25:58 -0500, "Carrie-Lou Salter"
> wrote:

> Hi all,
>
> Just looking for some suggestions. I'm making a small prime rib roast for
> christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
> prepare with it. I can't decide if I want to boil them or roast them or do
> something else. I will have a 2nd oven availble if I decide I want to use
> it, so, can somebody help me please?
>
Sounds like roasting will be good for you. Toss in EVOO and
garlic - roast.

sf
Practice safe eating - always use condiments

In article >, Carrie-Lou Salter
> wrote:

> Hi all,
>
> Just looking for some suggestions. I'm making a small prime rib roast for
> christmas eve dinner. I have bought some new white potatoes (semi-waxy) to
> prepare with it. I can't decide if I want to boil them or roast them or do
> something else. I will have a 2nd oven availble if I decide I want to use
> it, so, can somebody help me please?
>
> Cheers,
> Carrie

If they are golf ball size or smaller, peel 'em and boil for 10
minutes; low saute in butter, covered, for 10 minutes; then higher
saute, uncovered, until nicely browned. Should be relatively crisp on
the outside and semi-soft on the inside.