Mostly About Potatoes

Any food other than BBQ or Grilled.

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Sailor Kenshin
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Mostly About Potatoes

Postby Sailor Kenshin » Wed Mar 22, 2017 2:42 pm

So we've been experimenting with Jacques Pepin's method of half-nuking, half-baking potatoes: 10-15 minutes in the microwave, while your oven is heating to 425°; then 12-15 in the hot oven, depending on the size of the spud (we were finding a need to run the taters in the oven for up to a half hour).

All potatoes used have been fairly biiig Idahoes.

Yesterday we ran an experiment and baked the potatoes in the oven all the way, with our usual method: 450° for 20 minutes, and only then pierce with a few holes, and reduce oven temps to 400°and continue baking for another 40-45 minutes. Seems to work better in eliminating hard, undercooked interior spots than piercing at the start.

This is strictly subjective, but we found the half-nuked potatoes to have a creamier interior, while lacking the true oven crunchy skin, whereas the interior of the oven-only bakers was fluffier, lighter.

Potatoes dressed with pepper creme dressing. This one had bleu chez sprinkles. The 'sides' in this case were turkey thighs previously done in the slow cooker (hey! it was a tough winter here!), and mixed vejables steamed in butter.

Image

Next potato experiment will probably be half-nuking Yukon Golds, then slicing and pan-frying. Stay tuned.
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TX1911
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Re: Mostly About Potatoes

Postby TX1911 » Wed Mar 22, 2017 3:28 pm

Will definitely be tuning in for that! Thanks for sharing the info!
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OldUsedParts
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Re: Mostly About Potatoes

Postby OldUsedParts » Wed Mar 22, 2017 3:54 pm

I would lick that plate so clean that it wouldn't need warsh'n

:idea: Yo Sailor, we do a thin cross ways sliced tater very low heat in a lidded skillet with butter and call them "soft fries" - - - purdy larapin too :tup:
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Kiwiruss
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Re: Mostly About Potatoes

Postby Kiwiruss » Wed Mar 22, 2017 4:17 pm

I do my tatters in microwave 2 ways, cleaned rubbed in olive oil and pricked with a fork. Zap on high about 6 mins then feel softness then turn and zap another 6 mins. Cut cross in top and pinch with fingers to put sour cream in tatter.
Second I do the same but after its cooked I cut in half and take tatter out with a spoon boil some sweet tatters, we call them kumara here. Mash with about 1/4 of original tatter with the sweet tatter, lots butter and a bit of cream, refill tatter she'll and cheese on top and into oven 15 mins.

Russ
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Sailor Kenshin
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Re: Mostly About Potatoes

Postby Sailor Kenshin » Wed Mar 22, 2017 4:50 pm

Kiwiruss wrote:I do my tatters in microwave 2 ways, cleaned rubbed in olive oil and pricked with a fork. Zap on high about 6 mins then feel softness then turn and zap another 6 mins. Cut cross in top and pinch with fingers to put sour cream in tatter.
Second I do the same but after its cooked I cut in half and take tatter out with a spoon boil some sweet tatters, we call them kumara here. Mash with about 1/4 of original tatter with the sweet tatter, lots butter and a bit of cream, refill tatter she'll and cheese on top and into oven 15 mins.

Russ


We used to prepare something vaguely similar for Thanksgiving, only with chutney, scallions, and pimientos. ;)
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woodenvisions
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Re: Mostly About Potatoes

Postby woodenvisions » Wed Mar 22, 2017 6:43 pm

Love me some STARCH STARCH STARCH !!!
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Kiwiruss
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Re: Mostly About Potatoes

Postby Kiwiruss » Wed Mar 22, 2017 7:49 pm

Sailor Kenshin wrote:
Kiwiruss wrote:I do my tatters in microwave 2 ways, cleaned rubbed in olive oil and pricked with a fork. Zap on high about 6 mins then feel softness then turn and zap another 6 mins. Cut cross in top and pinch with fingers to put sour cream in tatter.
Second I do the same but after its cooked I cut in half and take tatter out with a spoon boil some sweet tatters, we call them kumara here. Mash with about 1/4 of original tatter with the sweet tatter, lots butter and a bit of cream, refill tatter she'll and cheese on top and into oven 15 mins.

Russ


We used to prepare something vaguely similar for Thanksgiving, only with chutney, scallions, and pimientos. ;)


Yup I also serve with tomatoe relish as well, and scallions as well, haven't tried pimentos?

Russ
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Professor Bunky
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Re: Mostly About Potatoes

Postby Professor Bunky » Thu Mar 23, 2017 2:31 pm

These all sound good to me!
:D

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