Potato question

[Tiny Tim]

Don't have a steamer, but has been on the list of things to acquire if/when I ever have money left near the end of a month.  Would be a handy addition to my arsenal if only to do taters and eggs.

You've all been a big help in giving me ideas on how to do it.  Thank you very much.

[Tiny Tim]

Update.  Baked a few taters tonight in my microwave and may have killed it. lol  Did them 2 at a time, for 5 minutes per pair.  That's the most this microwave has ever done...bought it just after I moved in here just before Christmas..Haier 700 Watt unit.

Anyway, just finished cubing up 8 potatoes, and they seemed to be more done than the last 2 I had made for supper, which as it stands was the last batch of two, and that pair I had in for 6 minutes.

So, tomorrow night I will try frying some of these that I cut up tonight...hope it works.

[KyNola]

Hey Tim, it dawned on me that I knew about a potato recipe out of New Orleans that might be what you're looking for.  They are called Brabant Potatoes.  Did some research and found this one by Emeril Lagasse.  I have made these before and they are really tasty.  Sorry it took so long for the lightbulb above my head to finally turn on. :)

http://www.foodnetwork.com/recipes/the-essence-of-emeril/brabant-potatoes-recipe/index.html

[Tiny Tim]

Thanks for the recipe, but it wasn't that complicated what I wanted...only needed a baseline time to boil, bake, or nuke to get potatoes mostly done so I could easily fry at a later date.  All of the input has been helpful, and I have 4 portions in my fridge ready to go (for the next 4 days, before I prep more).

[Kahunas]

I never really like the way boiled or steamed potatoes taste when cutting to fry. Maybe I always tried the ones that were left over and cooked till done but the texture changes and just isn't right. I hate to say it but if I am frying them, I always do the whole cook in the frying pan.

[Wildcat]

I never really like the way boiled or steamed potatoes taste when cutting to fry. Maybe I always tried the ones that were left over and cooked till done but the texture changes and just isn't right. I hate to say it but if I am frying them, I always do the whole cook in the frying pan.

Same here with diced Valdalia onion, salt, pepper, and fried in a loosely covered fry pan.. My mother's used to be really good. I think she soaked them in baking soda overnight in the fridge.

[Tiny Tim]

Results are in my belly from the first batch...just what I was wanting. :D