Moderators: Jenise, Robin Garr, David M. Bueker
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise wrote:Robin, entirely coincidentally, I used baking soda and a Kenji recipe last night that had nothing to do with potatoes.
David M. Bueker
Childless Cat Dad
34932
Thu Mar 23, 2006 11:52 am
Connecticut
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
David M. Bueker wrote:I like the idea of the pre-cooked potatoes, but I am not infusing and straining oil. Too much mess.
Jeff Grossman wrote:Oh, dear, the Kenji Worship continues here, too. He's good but he also misses.
As my mother would say: He puts his pants on one leg at a time, just like every other man.
Mike Filigenzi wrote:Just ate these. They are quite good, and I'll roast my potatoes this way from now on. The infusion wasn't a problem at all, although I ended up forgetting to put the garlic and rosemary bits back into the potatoes. I also needed to salt them more when they were tossed with the oil. Otherwise excellent.
Robin Garr wrote:http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html?utm_medium=email&utm_campaign=Daily%20Serious%20Eats&utm_content=Daily%20Serious%20Eats%20CID_cdd43c0f1dcd333bc6d68bea9096a526&utm_source=Email%20campaign&utm_term=The%20Best%20Roast%20Potatoes%20Ever
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Rahsaan wrote:Robin Garr wrote:http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html?utm_medium=email&utm_campaign=Daily%20Serious%20Eats&utm_content=Daily%20Serious%20Eats%20CID_cdd43c0f1dcd333bc6d68bea9096a526&utm_source=Email%20campaign&utm_term=The%20Best%20Roast%20Potatoes%20Ever
Interesting recipe. Seems like a long cooking time at fairly high temperatures, but I guess that is because the chunks are supposed to be so large. And the man has done his homework. Do you think it would work with smaller pieces for less cooking time?
My usual roasted potatoes are 45-60 minutes at 375-385F, but with no pre-boiling.
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Robin Garr wrote:Mike Filigenzi wrote:Just ate these. They are quite good, and I'll roast my potatoes this way from now on. The infusion wasn't a problem at all, although I ended up forgetting to put the garlic and rosemary bits back into the potatoes. I also needed to salt them more when they were tossed with the oil. Otherwise excellent.
As I just mentioned to David, I altered that part of the recipe by using large chunks of smashed garlic and a sage branch that I could spoon out of the oil easily. And I just didn't like the idea of putting browned garlic back in. I thought it would add an overly dominant garlic flavor where I wanted subtle balance. (See, Jeff, I'm willing to pick and choose the Kenji bits that I like. )
David M. Bueker
Childless Cat Dad
34932
Thu Mar 23, 2006 11:52 am
Connecticut
Mike Filigenzi wrote:[This occurred to me as well, and my wife thought that she might like smaller ones better. One problem might come in after the parboiling, when you toss the potatoes with the oil. They're pretty soft at that point and you might just end up with a bunch of potato-oil paste if they were too small.
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jeff Grossman wrote:Oh, dear, the Kenji Worship continues here, too. He's good but he also misses.
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Robin Garr wrote:That's my instinct, too, or maybe Kenji actually mentioned that in the very long article. We thought the largish chunks gave a really good balance of crunchy and light, and smaller chunks might mess with that - if not fall apart entirely. Of course, thinking out loud, roasted mashed potatoes might be interesting, too.
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Jenise wrote:Robin Garr wrote:That's my instinct, too, or maybe Kenji actually mentioned that in the very long article. We thought the largish chunks gave a really good balance of crunchy and light, and smaller chunks might mess with that - if not fall apart entirely. Of course, thinking out loud, roasted mashed potatoes might be interesting, too.
Note that despite his calling for 2-3 inch hunks, the potatoes in the actual photo at the top are smaller. I think you can get away with smaller chunks if you use Yukons, which because they're waxier hold together longer, than Russets.
David M. Bueker
Childless Cat Dad
34932
Thu Mar 23, 2006 11:52 am
Connecticut
Matilda L
Sparkling Red Riding Hood
1198
Wed Jul 16, 2008 4:48 am
Adelaide, South Australia
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