Potato rec that was here

LOL hope I wasn't dreaming! I thought I saved a potato recipe that was posted here maybe 3 or 4 weeks ago but can't find it.
I think it was a large potato baked in its jacket in liquid and the end result was a baked spud with the inside kinda like mashed consistency.
Can anybody help with this and promise I haven't been smoking anything!

Nah - if you'd been smoking something you'd have just cut the potato up and eaten it by now. Either that or you'd have given up on potatoes and headed to the Qwickee Mart for Hostess Cupcakes.

Don't remember that recipe, though. Hopefully someone else will chime in....

Shel,

Were you listening to anything like this when you thought that recipe was posted here?


If you can just get your Russet together
Then come on across to me
We'll hold hands and then we'll watch the Jersey Royals
From the bottom of the sea

But first, are you experienced?
Have you ever been experienced?
Well, I have

I know, I know you probably scream and cry
That your little Potato won't let you go
But who in your measly little world
Are you trying to prove that
You're made out of Yukon Golds and, eh, can't be sold

So, are you experienced?
Have you ever been experienced?
Well, I have

Let me prove you...

Fingerlings and Baby Reds I can hear in the distance
I think they're calling our names
Maybe now you can't hear them, but you will
If you just take hold of my hand

Oh, but are you experienced?
Have you ever been experienced?
Not necessarily a Nicola, but beautiful...

Shel, this might be it. I copied and pasted one of Mike's post below. Mike, if this is in fact what Shel was looking for, you may need to start taking Ginko.

Report this postReply with quoteRe: Need a good potato side
by Mike Filigenzi on Tue Oct 28, 2008 2:11 am

We like "smashed potatoes". Take a bunch of small Yukon Golds and boil until very tender. Drain and allow to dry for a couple of minutes. Then place them on an oiled roasting pan and give them each a whack with a meat tenderizer or some other blunt object so that the pop open and flatten out a bit. Drizzle with olive oil and a good shaking of salt. Put into a hot oven and roast until they're nicely browned. When done right, they have a nice crispy bottom and fluffy middle.

I haven't made this yet but I saved it because it sounds so good!

Athens Roasted Potatoes

Postby Karen/NoCA on Sat Jul 18, 2009 8:52 pm
This recipe is from a lady in Athens Greece. She is a marvelous cook and I love her comments included in her posts. Here is her recipe, as written . These are my husbands favorite roasted potatoes. I have made these many times.

By: Evelyn/Athens
Mar 30, 2004

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ) helps a lot.
SERVES 6 -8 (change servings and units)

Ingredients
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the Mediterranean, it's the best!)
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper

Directions
1. Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9. This will take about another 40 minutes.
10. Do not be afraid of overcooking the potatoes- they will be delicious.

thanks Carrie and Fred, I've done the one you posted Carrie and will repeat it and intend on doing the one Fred posted.
So LOL have to face the real possibility that this alleged recipe was conjured up from some gossamer dream threads and is destined to remain as lost as the Mary Celeste crew or Flight 19 in the Bermuda Triangle.
Thanks to all for reading this, hope it added some humor to your day.

Dave -

Nice job!

Shel - It was Jenise, I think, discussing different methods of baking potatoes. I recall that it was high heat for a long time and without aluminum foil, but do not remember the specifics. Maybe she'll see this and chip in.

Thanks Alan, it may have been Jenise and hope to hear from her if it was.

[Jenise]

Thanks Alan, it may have been Jenise and hope to hear from her if it was.

Here I am! Been slumming in Kauai for the past week and a half with friends (actually, went there as part of a three-couple contingent who went there to meet a couple who were returning from a year long voyage on their schooner, and this is food-related because I met and made that friend here on FLDG some ten years or so ago).

Alan, you're right that I have promoted baking potatoes for twice as long as most people do specifically to get that ultra-creamy interior and ultra crunchy exterior (that does not soften once on the plate), but there's no liquid involved in my method, just extra long high heat baking. Karen's recipe is the one most recently discussed here that would have fomented Shel's dreams.

Wasn't there also a pretty interesting potato recipe from the Pioneer Woman website? Could that be the one? cheers, Bonnie