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help with skillet roasted potatos.

By maui420
May 13, 2005 in Cooking

Recommended Posts

Posted May 15, 2005

My opinion echoes many of the previous posters.

Usually do the spuds in the oven though.

If I cut them small, will just toss them with oil and herbs and let them cook.

They do often turn out with somewhat thick skins, something I often like.

More often however cut the spuds a bit larger, toss them in the oil and seasonings, and put them in a roasting pan covered with aluminum foil.

Cook them for 45 min or so, basically steaming them, and then take off the foil, up the heat a bit, and finish them until they have a crispy skin.

The technique seems to work very well.