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Post by pelicanguy on Oct 12, 2006 21:56:40 GMT -5
* 3 lbs. red-skin Klondike golden potatoes * 1 bottle Newman’s Own Italian Vinaigrette * ½ cup extra virgin olive oil * ½ cup melted butter * 3 tsp. salt and black pepper and/or your favorite seasoning as desired First, in a 10-quart stockpot, put in the potatoes and pour in enough water to cover them by about 2 inches.
At this point, bring the water to a rapid boil. Then immediately, lower the fire and continue to gently poach the potatoes until an ice pick easily penetrates the center of the potato all the way through. When you reach that stage, pour off the hot water and cool down the spuds in cold water to stop the cooking. Next, peel the potatoes and cut them into quarters. Then place them in a non-reactive container (glass, ceramic, plastic, etc.), pour the vinaigrette over them, and cover them tightly. Nothing happens now until the potatoes have marinated in the refrigerator overnight (you might want to turn them over a couple of times to make sure the marinade is evenly distributed). Then when you’re ready to cook, take a large sheet pan and liberally spray it with Pam. Then, one at a time, lay out the marinated potatoes in a single layer, brush them generously with the olive oil and butter mixture, season with sprinkling spice, slide the pan into a preheated 450-degree oven, and roast the spud quarters until they are richly browned and toasted around the edges.
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Post by Blaque on Oct 15, 2006 18:09:10 GMT -5
Mmmm
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Post by dolphinfan on Oct 16, 2006 19:24:52 GMT -5
I guess the rumor is true, there are no skinny New Orlinians. Thats reeally sound great. After i get the family food out my system, i'm gonna try that this weekend.
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