Habs, I tried this and it was great!!! It is amazing how something so simple can change the taste and texture of the potatoe. I know you said in the receipe they would have a creamy taste and texture but I was surprise at how creamy they were. Although I don't know what was better the fresh cooked potatoes or the leftovers that I fried up the next morning as homefries.
Thanks for the great receipe
Daryl
DTJ
I gotta agree with you! ;)
I've done these several times and they are spectacular. :P
Mike
Oh yeah!
Call Homeland security - those things are the BOMB!
That is the only cooked potato that I love to eat cold; except for potato salad. How did they come out fried; do they have a tendency to fall apart? I keep planning to half cook them and then quarter and finish on the grill, but it seems I may be able to fully cook them, cut in half and then grill.
I just gotta get around to doing this.
Where can I find the recipe of this. Couldnt find it. thanks
Quote from: mikecorn.1 on September 17, 2009, 05:56:26 PM
Where can I find the recipe of this. Couldnt find it. thanks
Here ya go Mike. http://www.susanminor.org/forums/showthread.php?t=553
Has anyone ever done them like new potatoes and peas in a cream sauce?
Quote from: classicrockgriller on September 18, 2009, 10:07:24 PM
Has anyone ever done them like new potatoes and peas in a cream sauce?
I feel they are best as a stand alone side dish, but there is not reason why you couldn't. Just do not cut the potatoes until after they are fully cooked. Cook the peas and onions, and then add the cooked potatoes to reheat them. Make your cream sauce, and pour it over the vegetables.
Thanks Mr Habs
Sorry just geeting around to answering you, Habs. They held together well when fried, much better than trying to fry a left over baked potatoe. But you probably could not go much smaller than quartering them. Do you think if you half cook them they would be as creamy?? I think they would be great on the grill. I will have to try that and let you know.
Classic rocker the cream sauce sounds good but you might have to rinse them. I know the recipe says not to so you can get the salt crust on them. The potatoes alone are not too salty with the crust, but in a sauce the salt may come off and make the sauce very salty. Just my opionon I don't know what eveyone else might think. Let us know
Daryl
Daryl, am making these tomorrow. They sound great. I am sorta a tater head anyway.
Hi Daryl;
They would not be as creamy, but since you are saying they will hold together when fully cooked I'll go that route.
On another note, since we are talking about potatoes; over Labor Day weekend I had brined a bunch of small Yukon gold (yellow) potatoes and sliced them into wedges, brush them with some garlic flavored oil and grilled them. I'm not sure if the brining improved the flavor, but they appeared to be more moist, and I couldn't grill them fast enough to keep up with the crowd.
It was an experiment that didn't take up too much time. That time I just used salt, but next time I will add garlic to the brine. I use a simple brine 1 cup of pickling salt to 1 gallon of water, and brine at room temperature 2 - 4 hours.
You brined them whole? Then sliced before grilling? Interesting..
Classic.. I am a tater head too, I like just about any receipe I can find.
Habs I will have to try brining them and grilling, I don't do it often but really like them on the grill.
Daryl
Quote from: squirtthecat on September 25, 2009, 04:48:37 AM
You brined them whole? Then sliced before grilling? Interesting..
You brine them whole. You don't want to cut them up first, or they will absorb too much salt. Do a search on brine potatoes, there are a few ways to do this. I accidentally came across it while looking for grilled potato recipes.
Well Habs, I fixed these (syracuse potatoes) tonite with boneless chicken thighs wrapped around a slice of sweet onion, pepperjack cheese and jalapeno. Rolled up and wrapped with bacon. Steamed carrots and broccolli. My western style beans, garlic bread, bacon wrapped chicken drummies. I took the skin off the drummies and sprinkled them with Carribean "style" jerk seasoning before the bacon wrap. I smoked the chicken on the Bradley for two hours and finished on the Traeger.
Everything was excellent, but the potatoes were off the hook. The small ones I ate just whole, the medium one I cut in half with my fork and dapped in the butter/chives sauce. The big ones I kinda smashed with my fork and drizzled some of the sauce on it. They are forsure on my redo list and They are going to be a big hit at the deer camp this year. Thank you. thank you, thank you. CRG
I did them with small red potatos (Golf ball size to finger tip size)
These can get addicting. If you can find baby yukons, they are the best for making these. The rest of your menu sounds great also.
These potatoes sound good. I'm going have to give them a try. I can occasionally find the baby Reds or YG's and they're usually pretty pricey.
Arnie, the price would be worth the adventure. CRG
I hear ya CRG. I'm agonna doit!
Finally got around to trying the Syracuse potatoes. I could kick myself in the arse for not doing so sooner. This was great Habs! We used red new potatoes.
They are awesome!
Doing these tonight with my Brisket, thanks for sharing Habs
I am going to do tonite the salt bring of the potatoes incorporated with the cilantro potato salad recipe. Looking for new and exciting things out of it. CRG
OMG HAB these are amazing ... don't think I will eat another "baked potato" again ! Thanks for sharing this recipe
Yep Habs....another believer....they are good
I made five pound up tonight for the Canadian Thanksgiving, I ended up
making garlic mashed potatoes out of them. It was the first time I did
not add any milk or cream to the spuds. They whipped up great with
with just a little butter. Added three cloves of garlic. They were the hit
at dinner. Nine people and no potatoes left. I was told by the wife that
I was making the potatoes from now on ;) Thanks Habs
Your welcome; or should I be saying that to your wife. :)
I never gave any thought of making mashed potatoes out of them. I have to give that a try.