tag:blogger.com,1999:blog-8926723657333506427.post2331797391244112351..comments2023-09-21T08:19:26.990-07:00Comments on My Make-Believe Cooking Show: The Best Way to Roast PotatoesJanine Serressequehttp://www.blogger.com/profile/01412427896737634158noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8926723657333506427.post-21948738819889288702008-09-14T07:22:00.000-07:002008-09-14T07:22:00.000-07:00We sometimes cube up the red skinned ones, little ...We sometimes cube up the red skinned ones, little olive oil, oregano, little garlic salt, parmesan, wrap in aluminum foil and toss on the grill. Mmmm.pnlkotulahttps://www.blogger.com/profile/11264003364077943042noreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-4815035869547405042008-09-12T09:36:00.000-07:002008-09-12T09:36:00.000-07:00I'm with JB; crispiness = rubbing with oil or anot...I'm with JB; crispiness = rubbing with oil or another fat before seasoning and baking. I think. And always use a good and hot oven. <BR/><BR/>This was such a timely recipe -- my husband just had dental surgery and I need to make him all soft foods. It's like having a giant, angry baby in the house.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-44110291909204926172008-09-12T06:58:00.000-07:002008-09-12T06:58:00.000-07:00I just coat them in decent olive oil on a baking s...I just coat them in decent olive oil on a baking sheet and them season them - toss them around. Pop them in the oven at around 350-400 and bake until they are crispy - (at least an hour.) <BR/>I did this last night again. I will post a pic on my blog today or tomorrow.JBhttps://www.blogger.com/profile/02425155667959955946noreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-5019094255128379622008-09-11T17:19:00.000-07:002008-09-11T17:19:00.000-07:00So~ your back~ I have missed you~Believe it or not...So~ your back~ I have missed you~<BR/>Believe it or not( being an Irish Potato & all)~ this is a new trick for me & I will very, most definitely try very, very soon.<BR/>~Amy~Amy Gethins Sullivanhttps://www.blogger.com/profile/02150610553713229995noreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-26163443426379683832008-09-11T10:40:00.000-07:002008-09-11T10:40:00.000-07:00I have no success getting the skin-on potatoes to ...I have no success getting the skin-on potatoes to come out crispy. Do you boil them a littl e first, or just pop them in raw?Janine Serressequehttps://www.blogger.com/profile/01412427896737634158noreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-90324801728271359722008-09-11T07:04:00.000-07:002008-09-11T07:04:00.000-07:00I do this ALL the time- but I use small red skinne...I do this ALL the time- but I use small red skinned potatoes - I always toss them in olive oil cuz once I tried Veg oil and they never got crispy enough. It is so easy and can be varied by using different herbs. Good one - now I am hungry.JBhttps://www.blogger.com/profile/02425155667959955946noreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-63390450174653309202008-09-10T20:12:00.000-07:002008-09-10T20:12:00.000-07:00Debra, be careful with fennel!! First you're just ...Debra, be careful with fennel!! First you're just "experimenting" and then before you know it, you've moved on to hard core vegetables. It's just like dope!Janine Serressequehttps://www.blogger.com/profile/01412427896737634158noreply@blogger.comtag:blogger.com,1999:blog-8926723657333506427.post-4516194704669129112008-09-10T17:01:00.000-07:002008-09-10T17:01:00.000-07:00I just roasted some taties, onions, garlic, carrot...I just roasted some taties, onions, garlic, carrots and....fennel! I finally got up the courage to try it and it was DELISH. I may break down and do brussels sprouts. All thanks to you, Janine!<BR/><BR/>The pic of your roasted potatoes looks mouth watering good, by the way.Anonymousnoreply@blogger.com