Conference turris::cooks

Cut up n potatoes (depending on how many people are being served) into
about 1" pieces.  (I wash the potatoes very well and leave the skins on.)

Place potato in a casserole dish (if you have one with a cover, that's best)

Cut up 3/4 stick to full stick of butter over the top of the potato pieces.

Sprinkle GENEROUSLY with paprika.

Cook in 350 degree oven approximately one hour, stirring occasionally.  I cover
the dish with foil or a cover for the first half hour or so.  Then take the
cover off and let the pieces begin to brown.   The dish is done when the potato
pieces are tender and brown. 

Jeannie

    This recipe for roasted potatos might be new to you:
    
    
    Baking potatoes, scrubbed (skin on or off, it's up to you)
    3/4 to 1 stick of butter (margerine acceptable)
    2-3 teaspoons paprika 
    
    Cut potatoes into bitesize cubes.  Place in baking dish.  Cut up butter
    over the top and sprinkle GENEROUSLY with the paprika.
    
    Bake at 350 degrees approx. 1 hour.  (Cover for first half of baking
    time).  The potatoes will get very brown and crispy.  
    
    NOTE:  I often place the baking dish (covered) in my microwave and
    cook on high, stirring occasionally until the potatoes begin to
    get tender.  This will shorten the time that you have to bake the
    potatoes in the oven.  This is helpful if you're roasting the potatoes
    for a meal that doesn't take an hour to prepare.
    
    This dish has never failed and I've never had leftovers.
    
     ^_^
    (>.<)
     ) (  Jeannie
                                                          

Re 506.1
    
    Oooops, forgot to mention - stir the potatoes occasionally while
    baking to stir up the potatoes from the bottom.
    
    Enjoy!
    
      ^_^
     (>.<)
      ) ( J

    Here's a great recipe for all of you potatoe lovers. 
    It's very easy to prepare and makes a terrific side dish in the
    summer.
    
    8-10 medium potatoes (depending on how many people you're serving)
    2 green peppers
    1 medium onion
    Italian Dressing
           
    
    Cut off a fairly good size piece of aluminum foil and lay flat
    on a cookie sheet.
   
     Wash any dirt off the potatoes and remove any eyes. (Do not peel)
    Dice the potatoes into bite size pieces and arrange on the foil
    to cover the whole cookie sheet.  Dice the green peppers and onion
    and sprinkle over potatoes, again covering the whole pan.  Pour
    the Italian dressing over the entire pan (be careful not to pour
    too much).  Cut another piece of foil the same size and cover the
    potatoes.  Wrap the bottom and top pieces of foil together around
    all sides tightly so that none of the dressing leaks out.  Cook on
    the grill for 45 minutes (remove from cookie sheet first), or place 
    in a 400 degree oven (on the cookie sheet) for 45 minutes
    or until the potatoes are tender.
    
    Be very careful when unwrapping the foil, the steam inside is very
    hot.
    
    It's a great zesty potatoe side dish!
    
    Enjoy!
    
    
    

Try placing whole garlic cloves into the oven with the potatoes.  Toss with 
just enough oil to coat everything before roasting.  Stir them around 
occasionally.  I find 1-2 cloves per serving is about right, since the 
garlic mellows a lot as it roasts.  When done, let them sit together in a 
serving bowl for a bit.  Then folks who don't like garlic too much get 
garlicky potatoes, and folks who love garlic get potatoey garlic.

	I found a recipe in my Cooking Light Magazine for roasted 
	potatoes.  Usually, my husband tells me that he likes the low
	calorie dishes that I make, but the fattening version is much 
	better.  Yesterday, however, this Roasted Potatoes got Rave Reviews!

	Here it is:

	2-1/2 lbs new (red) potatoes, washed, (not peeled) and cut into
             quarters (I did 6-8 pieces since mine were large).
	2 T oil (olive oil)
	1/4 tsp Onion powder
	1/4 tsp Garlic powder
	1/8 tsp ground red pepper
	1/2 tsp salt
	1/8 tsp paprika

	Put the potatoes in a square pan (no stick is what I used) and
	add the oil and seasonings.  Toss thoroughly to coat and bake
	uncovered for 1 hour at 400 degrees, tossing halfway through.

	You don't need to cover these since they won't brown as fast
	as the ones with all the butter but they do brown up quite
	nicely in an hour.
	
	Note... I don't measure seasoning and tend to have a heavy hand 
	so I probably used more than was called for.

	

    I PUT MINE DIRECTLY ON THE GRILL.  JUST BAKE AS MANY AS YOU LIKE (I DO
    MINE IN THE MICROWAVE) UNTIL THEY ARE DONE, THEN BRUSH WITH BUTTER AND
    LAY THEM ON THE GRILL WITH WHAT EVER YOUR GRILLING.  THEY USUALLY GET A
    LITTLE CRISPY ON THE OUTSIDE AND HAVE THAT GREAT GILL FLAVOR.

a good way to reduce the fat content is to skip the oil and spray the potatos 
with PAM and then toss with the seasonings.  Same results but 14 grams less
fat.  Works equally well when cooking on the grill.

Bob

    RE: 839.7 ... I FORGOT TO MENTION THAT I "SPLIT THE POTATO" THEN LAY
    THEM ON THE GRILL AND BRUSH WITH BUTTER EACH TIME I TURN THEM.
    
    SORRY
    
    SV

    and if you don't want that "GREAT GILL FLAVOR" as noted in .7 you can
    separate the potatoes from the fish with aluminum foil.
    
    Stuart

    Julia advises removing the gills especially when making stock...
    
    ed

    Peel some potatoes and parboil them for a few minutes.
    
    Scrape them all 'round with a fork and then roast them for 1 hr.
    
    The scraping with a fork gives them a nice crusty texture.
    

    Slice raw-unpeeled potatoes (you can slice or quarter them) and arrange
    them on thick foil that has been sprayed with PAM (or the like).  Dab
    with butter.  Slice vadalia onion in the same way and layer them over
    the potatoes, sprinkle with salt and pepper.  Close up tight, poke 3-4
    holes in the top of the foil and place on the grill.  I think we cooked
    them for about 1/2 hour...they were wonderful!!  The potatoes on the
    bottom closest to the fire became dark and crispy and the rest were
    tender and delicious!  EASY and DELICIOUS -- we did one large onion and
    8 mediums sized potatoes and 5 adults devoured them in minutes.  Add
    your own creations as well: paprika, garlic, etc.
    
    -sandy
    
    
    

    I tried something different yesterday and it turned out very good.  
    You cook bacon until crisp.  Cube potatoes, microwave for about 6
    minutes, just to get them started cooking.   Place in heavy duty
    aluminum foil, crumble bacon on top of it, dab with a couple small
    dabs of potatoes.   Close up Aluminum foil tightly and place on the
    grill.   We cooked them on the grill for about 20 minutes, along with
    the chicken and they were great.
    
    This recipe was originally called "HOBO Potatoes" and had sliced
    carrot, onions in there as well.