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Best recipe with potatoes in the oven

 
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Rugelech




 
 
 


Post  Wed, Mar 13 2019, 12:27 pm
I do a lot of potatoes in the oven.
What recipes do you have using potatoes, spices and whatever else you might add.
Which potatoes do you use white or red?
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ra_mom




 
 
 


Post  Wed, Mar 13 2019, 1:15 pm
Haaselback with Russet/Idaho
Herbed baby red potato
Baked potato with Russet/Idaho
Scalloped potato with Yukon
Baked fries with Russet/Idaho
Roasted fingerling potatoes
Halved regular size red potato
Crispy smashed potato with Yukon gold potato


Last edited by ra_mom on Wed, Mar 13 2019, 2:41 pm; edited 1 time in total
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Rugelech




 
 
 


Post  Wed, Mar 13 2019, 1:36 pm
ra-mom is it possible to post more details on the last 2 items , Thank you
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thunderstorm




 
 
 


Post  Wed, Mar 13 2019, 1:38 pm
Red potatoes peeled and cut into 8ths or even smaller depending on the size of the potatoes , with some oil, salt, garlic powder, onion powder and paprika. Baked covered for an hour or more and uncovered for about another half hour until it begins to crisp around the edges and is soft on the inside .
Sometimes I do smoked paprika for a smoky type of flavor
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ra_mom




 
 
 


Post  Wed, Mar 13 2019, 2:46 pm
Rugelech wrote:
ra-mom is it possible to post more details on the last 2 items , Thank you

Oil bottom of baking pan so it covers whole surface. Sprinkle seasoning very generously over oil. Place halved red potatoes cut side down and bake uncovered at high heat until crispy.

Bake Yukon gold whole potaoes.
Once done, smash down with wide metal spatula until some of the potato bursts out. Brush tops with oil and season very generously with salt and pepper. Higher oven temp and bake until crispy on outside, soft inside.
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pizza4




 
 
 


Post  Wed, Mar 13 2019, 4:36 pm
Crispy onion potatoes

6-8 Yukon gold potatoes, peeled and sliced
½ cup oil
¼ cup honey
¼ cup mustard (I put just 1 tablespoon)
Onion powder
Garlic powder
Salt
1½-2 cups crispy onions (I left this out and was still great!)

Mix together the sauce and mix with sliced potatoes. Spread out on baking sheet and top with crispy onions. Bake at preheated 400 for 40 min.

Best eaten straight off the pan!
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tigerwife




 
 
 


Post  Wed, Mar 13 2019, 4:44 pm
I usually use Yukon Gold potatoes.
Scrub potatoes and cut into steak fries (leave the skin on).
Toss with kosher salt, freshly cracked pepper, 2-3 crushed garlic, and a splash of vinegar.
ETA- and toss with a couple of tablespoons of olive oil!
Bake on 425 till crispy.


Last edited by tigerwife on Wed, Mar 13 2019, 8:29 pm; edited 1 time in total
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headabovewater




 
 
 


Post  Wed, Mar 13 2019, 4:47 pm
This is so easy, but a family favorite. Take potatoes of your choice, and cut into bite sized pieces. Boil for approximately 3 minutes. Drain, and put in baking pan together with chicken pieces. Sprinkle with garlic powder. Pour duck sauce over all, and bake (turn over chicken pieces when halfway done) till browned.
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levlongnprosper




 
 
 


Post  Wed, Mar 13 2019, 5:20 pm
With any potato I will chop into small cubes (nickel sized) and toss with enough olive oil, smoked paprika, and smoked salt to coat then spread in a pan and roast until done, usually stirring mid way once. Sometimes I add chopped onions and carrots to sneak in extra veggies. I'll add chopped sausage or facon for a one pan meal.

For fingerling or baby potatoes, I leave them whole and toss them in olive oil and lots of minced garlic cloves with a little salt. I'll add chopped parsley and sometimes a little lemon juice or lemon zest right when I take them out.

Specifically for red or yellow waxy potatoes, I'll chop them into large chunks (a bit larger than a $1 coin-- roughly a $0.50 coin if you've seen those for the half a shekel thing), toss in oil and a littttle grained mustard and bake with sweet onions, but before the potatoes are done, I'll toss them with more mustard and a little brown sugar or honey and bake until it sticks well. If you do the sugar or honey too early it burns
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Cheshire cat




 
 
 


Post  Wed, Mar 13 2019, 7:44 pm
All the recipes above sound delicious.

Our favorites:

Oven roasted red baby potatoes

3lb baby red potatoes, sliced into 1-1.5" chunks
2tbsp olive oil
1.5 tsp dried parsley
1tsp sea salt or 3/4 tsp table salt
1/2 tsp black pepper
2cloves garlic

Place potatoes in pot of warm water, and cook for 7-9 minutes, till almost tender.
Drain. Toss with seasoning, place on flat pan.

425' for 20 minutes


Alternatively, I sometimes skip the cooking in pot part.

I choose the smallest potatoes available in store, slice in half, and arrange skin side up in pan.
Coat with 1/4 cup oil, 1 tsp salt, a sprinkle black pepper, 1-2 cloves garlic (frozen crushed garlic works just as well.)
Adjust oven rack to lowest setting, roast for thirty minutes at 450', check after twenty minutes for doneness.



This one I clipped from the Monsey View, and it's fantastic.:

Crispy baked cubed potatoes


8 potatoes, peeled, quartered, cubed
1/2 cup oil
1tbsp kosher salt
1/8 tsp black pepper
1/2 tsp paprika

Cook potatoes, in a 9x13 pan, with disposable foil lid, on medium flame for 20 minutes.
Make several slits on lid, and drain well.
Add oil and spices, place uncovered in oven.
Bake for an hour and ten minutes on 350'
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thanks




 
 
 


Post  Wed, Mar 13 2019, 7:47 pm
Spray with olive oil sprinkle with salt and zatar.

Sometimes, I boil the potatoes first for 10 minutes so they're soft in side and crispy outside.


Last edited by thanks on Thu, Mar 14 2019, 11:48 am; edited 1 time in total
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ra_mom




 
 
 


Post  Wed, Mar 13 2019, 8:46 pm
Please don't put an aluminum pan directly on a flame!
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studying_torah




 
 
 


Post  Wed, Mar 13 2019, 8:49 pm
Ra mom how do you keep the Hasselbeck potatoes from drying out between the slices? Even with oil it gets so dry
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ra_mom




 
 
 


Post  Wed, Mar 13 2019, 8:51 pm
studying_torah wrote:
Ra mom how do you keep the Hasselbeck potatoes from drying out between the slices? Even with oil it gets so dry

You mean crispy - yum, just how we like it! 😋
But it's just at the edges, the inside is very soft. Looks like this - it's almost like potato chips.
www.joyofkosher.com/.amp/recip.....ing-sauce/
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studying_torah




 
 
 


Post  Thu, Mar 14 2019, 11:20 am
So when I tried the edges were crisp and inside the slices was dry
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ra_mom




 
 
 


Post  Thu, Mar 14 2019, 11:47 am
studying_torah wrote:
So when I tried the edges were crisp and inside the slices was dry

That's a shame. In a high side 9x13 pan (not cookie sheet)? 450 uncovered for 1 hour and minutes?
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studying_torah




 
 
 


Post  Thu, Mar 14 2019, 2:57 pm
Ohh no I think I.put on a cookie sheet.
Made it a long time ago.
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Teomima




 
 
 


Post  Thu, Mar 14 2019, 4:25 pm
My favorite way to make potatoes is to roughly chop, then parboil, them. Drain, add seasoning (salt, pepper, garlic, paprika) and stir aggressively. You don't want to mash them but you do want to beat them up a bit. Then roast till golden. They get deliciously crispy all over.
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