Now hear this. - TTLG Forums

Hier on 22/9/2006 at 15:28

I had the same problem as Scots_Taffer. The potatos would be mush, and dropping them in the oil made a whole lot of smoke, and it just wasn't nice.

So I just make my easy italian roast potatos.

Ingredients:
- Potatos (duh), peeled and quartered
- about 2 tbsp olive oil
- about 1/2 package powdered Italian salad dressing mix

Throw everything in a ziploc bag and shake very well. Then put in a casserole dish and roast in the oven alongside your roast. Should take about 30-40 mins. Flip them around at least once.

Ulukai on 23/9/2006 at 14:47

I am making this TONIGHT, because I am also hoping to make this TOMMORROW. And tommorrow, there's the bestest hungry critic in the world expecting to be fed. So I have to practice for my own peace of mind :)

I may eschew the potatoes in favour of boiled, buttery new potatoes because pans of hot oil more than half an inch deep and I do not mix well. And I love buttery new potatoes.

But y'know, we're hungry people and we likes vegetables. I love steamed vegetables. We likes courgettes and leeks and baby carrots and peas and spinach and broccoli and cauliflowers. (But not all at the same time).

Any suggestions for vegetables that would go particularly well with this?

Edit: Post Eatin'

That is possibly one of the best tasting things ever, proper potatoes or not. And I gets to eat it again tommorrow (yum)

Good thing I did practice, the first time around my sauce accidently boiled and turned into some kind of toffee. Maybe it's the syrup I bought, so I ended up making it 10 minutes prior to the pork being done, giving it my full and undivided attention so it didn't boil and it was great.

GBM, you have scored me Brownie Points \o/

Scots Taffer on 24/9/2006 at 00:04

Brownie points, more like Poon points am i rite?

or maybe brownie points is what you were after... :erg:

Fingernail on 24/9/2006 at 14:54

I'm gonna try the potatoes tonight actually, the reported difficulty has piqued my interest.

Hewer on 25/9/2006 at 16:22

I just gave this a shot last night, and it turned out great! Thanks tons GBM-
My wife was very impressed.

I'll have to start working my way down the ttlg cookbook now...

Scots Taffer on 29/9/2006 at 09:54

I tried this again tonight. A fair success. Had better luck with the taters (not thanks to GBM's photos), they didn't explode so I obviously didn't overboil them, however they didn't crispen exactly as get fairly fried and browned. Still, better than last time.

Fingernail on 29/9/2006 at 10:14

The potatoes for me were varied. I didn't have particularly good quality potatoes but even so, the squashing seemed to work great for some of them, worse for others. One of them broke up too much, but some worked out just fine.

Scots Taffer on 29/9/2006 at 10:15

Did they get crispy? :(

Fingernail on 29/9/2006 at 10:17

the skins certainly did. The one the broke up too much generated some little lumps of potato that became all crispy like chips because they just fried away in the oil.

I felt a little DANGEROUS with all that oil, especially as we have this shitty electric-ring hob which is notoriously difficult to control the heat of. If it gets too hot, it stays too hot.

Scots Taffer on 29/9/2006 at 14:30

Perhaps my oil wasn't hot enough. I suspect that it was not.