Baked/roasted/grilled potatoes

Arzy said:
Actually about 3/4 water and some protien, washing them before you boil removes some of the excess starch so that when you bake them they are light and fluffy.
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Also if you have already peeled and sliced them store them in a jug of cold water until you use them. They oxidise very quickly if left in the open.
 
Keeper said:
/looks for master recipe

nope, nope....don't have one... I just micro 'em in a piece of foil - the sparks make it crunchy on the outside.
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/cancels Keeper's fire insurance

Microwave them for a few minutes and then bake them to save time. The type of potato is important. The skin must get that baked taste and the inside should be slightly waxy, not floury. Thick skin is the best and the best part IMO.

The restaurants cook them in advance and then reheat them.
 
Arzy said:
Actually about 3/4 water and some protien, washing them before you boil removes some of the excess starch so that when you bake them they are light and fluffy.
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Sorry, what i meant was isn't the starch "in" the potato, as in how do you rinse excess starch off?
 
Arzy said:
I normally remove the skins then rinse the potatoes to get rid of the starch, par boil them for a couple of minutes with salt in the water (can't say how long, I go by feel).

Once the potatoes feel "right" I disgard the water a boiled them in and shake the pot around so bruise the sides. I then transfer the potatoes to a flat baking tray with a generous amount of olive oil, use a fork to make some lines at the tops of the potatoes and then add a lot of course salt.

Normal result is a very crispy potato with a nice soft inside.
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I do mine the same, I just don't add course salt. Very nice this way!
 
Stab spuds with a knife and microwave till soft with the skin on. Place on a baking tray and cut a + across the top of spud. Press a plate on the spud and flatten to about 1cm thick. Drizzle with olive oil and course salt and bake in a hot oven for about 20 minutes.
They come out soft in the centre and deliciously crispy on the top and bottom. Very yummy :D
 
I only microwave my potatoes as quick meals. What works best is to wash them, pop them in a plastic bag, knot the opening close and pop in the microwave. No need to stab them beforehand. Makes them nice and soft.
 
I wash 2 potatoes and throw them into the microwave.
Cook them until they're soft on high.
Let them stand for 60 seconds before opening and buttering and eating and stuff.

No stabbing, no wrapping, no weird stuff.
 
I have four different methods depending on the meal it's being served with.
 
Microwave potatoes are a Lifesafer for students! Cant tell you how many times ive spent my food money on alcohol instead of food... What i like to is pop the potatoes with skins on into a dish with some water about halfway up. Let that spin around in the microwave till done. Pop that on a plate cut it open add some generous amounts of butter with salt and pepper with a side of sweet chilli sauce and salad cream. I also like to chop up viennas and put that over just get some meat in there. Its cheap and filling!
 
Ingredients3 c Mashed potatoes
2/3 c Matzo meal
2 c Cooked chicken or meat, finely ground
3 tb Fat
3 Eggs
1/4 ts Pepper
2 ts Salt

InstructionsMix potatoes with fat, 2 beaten eggs, matzo meal, salt and pepper. Bind meat with other egg and season to taste. To form balls, take 1 tb. of potato, place a small quantity of meat on it and cover with another spoonful of potato. Roll in floured or dampened hands to form a ball, being sure to cover the meat completely. Place balls on a greased pan and bake in 400 F. oven until browned. Variation: Make very small and serve as hors doeuvres.
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:D Think i will fill the potatos with lobster! :p
 
Coat with butter, bake for 45 minutes on high heat, then open up, scoop outsides while leaving the skin intact, mash with mayonnaise and chives, put back inside jackets, top with cheese and bake for another 5 minutes.
 
Stop being predictable, dj... :p

Herbed baby potatoes, blu?
 
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