Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I'm tired of making potatoes my usual ways. I'm interested in various recipes to make in the oven in a casserole dish because the oven is a great way to heat up the house in the winter. I know about scalloped. What else?
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,013,815 times
Reputation: 28903
Roasted!
8 potatoes (Yukon Gold are the best) cut in 1-inch chunks
In 1/2 cup extra virgin olive oil, mix in 2 tbls. minced garlic, and 1 tsp. each of basil, dill, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir it all up.
Put the potato chunks in a big Ziploc baggie.
Pour the olive oil/spice mixture.
Shake the baggie like crazy so that the oil/spice mix gets on all the potato pieces.
Put in the fridge for an hour or so, so that all the spices get “into” the potato.
Heat a pan (I use a pizza pan) in the oven until it’s preheated to 400 degrees.
Remove the pan and pour the contents of the baggie onto the pan. The sizzle of the hot pan on the cold potato mixture is what makes this work; I don’t know why. The potatoes won’t even stick to the pan – it’s a miracle!
Cook for about 40 minutes, moving the potatoes around on the pan once in a while, at 400 degrees. You may need to cook them a bit longer – depends on how big the potato pieces are and how crispy you like ‘em.
I cut up red potatoes in uniform, bite-size chunks (3# bag of "size B" potatoes, most cut into six pieces). I toss them with salt, EVOO, and rosemary (dried is just as good as fresh, IMO), lay them out on parchment paper in a sheet pan, and roast them in a preheated 375 oven for 30-35 minutes. I grind pepper on top of them before serving. I like that better that way than roasting them with the pepper on.
This is just about the easiest thing I can think of to do with potatoes.
I like mashed, too. I mash red potatoes with different combos of Parmigiano-Reggiano, cream, sour cream, cheddar, butter, milk, and plenty of freshly ground black pepper. I always use red potatoes, unpeeled, cut into chunks, with plenty of salt in the water. There are, of course, plenty of other methods and types of potatoes.
I cut up red potatoes in uniform, bite-size chunks (3# bag of "size B" potatoes, most cut into six pieces). I toss them with salt, EVOO, and rosemary (dried is just as good as fresh, IMO), lay them out on parchment paper in a sheet pan, and roast them in a preheated 375 oven for 30-35 minutes. I grind pepper on top of them before serving. I like that better that way than roasting them with the pepper on.
I do something similar, except I add a couple of splorts of dijon mustard to the tossing.
I;ve made Pommes Anna before. Luscious and so simple to make.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
