Re: Oven Browned Potatoes - To Parboil or Not

On Wed 31 Aug 2005 07:35:41a, Dee Randall wrote in rec.food.cooking:

>
> "Dimitri" <Dimitri_C@xxxxxxxxxxx> wrote in message
> news:IXiRe.901$sF6.205@xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
>>
>> "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
>
> I just scrub off small red potatoes, cut them in two pieces, put some
> oil in a small container (with or without herbs), swish them around, put
> them on a baking *** lined with parchment paper, bake at 425F until
> done. Dee Dee

I've never used the small red's before for this type of cooking. I'll have
to give it a try. Thanks, Dee.

--
Wayne Boatwright *¿*
____________________________________________

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

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