Re: Oven Browned Potatoes - To Parboil or Not

On Wed 31 Aug 2005 07:15:04a, Dimitri wrote in rec.food.cooking:

>
> "Wayne Boatwright" <waynesgang@xxxxxxxxxxx> wrote in message
> news:Xns96C2D7BA9BB04waynesgang@xxxxxxxxxxxxxxxx
>> I've made them both ways and they're both good, but I think I have a
>> slight preference for parboiling the potatoes before roasting. Seems
>> the interior is fluffier. I only parboil long enough for a sharp knife
>> to penetrate with some pressure.
>>
>> I read somewhere that parboiling allows the outer surface of the potato
>> to soften enough to have a "roughed up" surface, which is supposed to
>> help promote the browning.
>>
>> For either method, before roasting I coat the potatoes with various
>> seasonings and herbs, and a mixture of butter and olive oil.
>>
>> What do you do?
>>
>> --
>> Wayne Boatwright *¿*
>
> Nuke them for a short period.
>
> Dimitri

If I'm in a hurry, I sometimes do that with bakers before putting them in
the oven. Hadn't thought of doing it with oven-browned. Thanks!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
.

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