The Farmers Daughter
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The criteria is that they come out great everytime and that can be done in a large cast iron skillet? Thanks in advance!
I like the flavor of Yukon Gold. The directions are on the pkg, if you use that. When I do them myself, I just cut up enough for us for dinner. 1 potato/person, but I'd do less for breakfast. Cut into 3/4" cubes give or take. Toss with enough olive oil to coat or else they're soggy. 400 degrees for 20 minutes or until they're almost done, turn once. Finish them in a little butter & olive oil on the stove. Gives them that nice crispy coat that I like.OK...um....what kind of potatoes do you use and what size to you cut them to? How long in the oven and at what temp?.
Mine, too!ooh i knew I shouldn't have read this..... my stomach is growling now..
YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them..
Oooh and I have Adobo on hand too! I will try this. Thanks everyone!birdwatcher said:YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them.
Which Adobo are you using? I looked it up and there are something like 6 different flavors. Which one is working so well with potatoes?YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them..
YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them..Oooh and I have Adobo on hand too! I will try this. Thanks everyone!birdwatcher said:YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them.
.
Those are by far the best homefries I ever made. I ate half the pan before I served the guests. Good thing I made extras.The Farmers Daughter said:Oooh and I have Adobo on hand too! I will try this. Thanks everyone!birdwatcher said:YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them.
Which Adobo are you using? I looked it up and there are something like 6 different flavors. Which one is working so well with potatoes?YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them..
RIki
.
I used the Trader's Choice brand of Adobo Seasoning. Ingredients are salt, garlic, black pepper, oregano, tumeric & cumin.egoodell said:Which Adobo are you using? I looked it up and there are something like 6 different flavors. Which one is working so well with potatoes?
RIki
Which Adobo are you using? I looked it up and there are something like 6 different flavors. Which one is working so well with potatoes?YUP here is mine.
I don't even peel the potatoes and cut them small enough but not too tiny I par-boil them the night before for however many guests I have, usually one potato per guest. Put them in the fridge.
Next morning fill my cast iron skillet half way with oil (whatever kind you want, I use veg oil) get it nice and hot and put batches of cut up potatoes in the skillet making sure not to crowd them, they need swimming room brown them slowly, strain them with a sieve making sure you lightly salt and pepper them and put them in a warm oven. Repeat with the rest of potatoes. They are good in the oven for about 1/2 hour or so after this they become really soft. You can add chopped onions if you like towards the end. (Secret ingredient:Adobo sprinkled on them instead of salt if available)
Guests always loved them..
RIki
.I used the Trader's Choice brand of Adobo Seasoning. Ingredients are salt, garlic, black pepper, oregano, tumeric & cumin.egoodell said:Which Adobo are you using? I looked it up and there are something like 6 different flavors. Which one is working so well with potatoes?
RIki
.
Thanks! I'll check it out!The Farmers Daughter said:I used the Trader's Choice brand of Adobo Seasoning. Ingredients are salt, garlic, black pepper, oregano, tumeric & cumin.egoodell said:Which Adobo are you using? I looked it up and there are something like 6 different flavors. Which one is working so well with potatoes?
RIki
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