Re: Oven Browned Potatoes - To Parboil or Not


On 31-Aug-2005, Wayne Boatwright <waynesgang@xxxxxxxxxxx> wrote:

> 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 *¿*

I swear that I did not copy anyone else's method, but I do mine exactly
like you do. For oven roast, I like new potatoes, little red potatoes, or
Yukon gold. I like a large enough dice ~3/4" to get a decent sized bite
with one piece. I use my 'house' spice, which is nothing more then a
reduced salt 'Essence' much of the time with some Mrs Dash or
McCormick's blend from time to time. Butter and EVOO is a must. I
roast at 400° to 450°. If I'm way late getting started, I skip the parboil.
Oh yeh, I mix a little flour in with the spice mix to promote browning.
YMMV.
--
The Brick said that (Variety is the spice of life.)

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