Spuds...

[George K]

Speaking of cooking, I came across this recipe the other month:

https://www.mccormick.com/grill-mates/recipes/salads-sides/oven-roasted-barbecue-potatoes

Simple AF, and tasty. Interestingly, it doesn't have any BBQ taste whatsoever, but it's great.

1 1/2 pounds red potatoes (about 4 medium), cut in 3/4-inch pieces
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons McCormick Grill Mates Barbecue Seasoning

Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbecue Seasoning; toss until evenly coated.

Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.

Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.

I made it yesterday, with my chicken schnitzel.

However, I didn't have any red potatoes, but a yuge idaho baking potato. I cut it up into pieces as the recipe describes.

Just wasn't the same. In fact, it wasn't very good. Edible, but certainly not "make it again this way" quality.

I was surprised at what a difference the spud makes.

[xenon]

I prefer yellow and red for roasting as well.

Parboiling goes a long way with idaho potatoes (let’s the oil get into the softened surface and gets rid of some of the starch).

Still - not the same.

[George K]

More spuds:

Sour Cream Mashed Red Potatoes

10 medium red potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 cup sour cream (8 oz)
1/4 cup milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1 1/4 teaspoons garlic salt (you can use regular salt if you prefer, but you might want to add less)
1/4 teaspoon paprika

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.

In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.

Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.

[Mik]

Russets are great for baking, good for mashed. But I can’t see bbq seasoning on potatoes.

[George K]

@mik said in Spuds...:

I can’t see bbq seasoning on potatoes.

Nor could I.

But, it works, surprisingly enough. Very little BBQ taste, if any.