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Happy Mothers Day!

catratcho said:
Red potatoes. My wife will slice them up, add a little oil, salt and pepper, and Lawry's then wrap them in foil. Low and slow on the grill. The trick is to cook them long enough to where they get crispy, but not overdone. I think it usually takes about 25 minutes on my grill. Double wrap them. She'll throw a bunch in the foil and wrap them up, then flip it over (so the part "opening" is on the bottom of the next layer of foil) and wrap them again. Freaking delish. I tried doing some zucchini once. I need more practice at that.
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There you go. Add that to a steak/pork chop and my asparagus/mushroom dish and that is a fine meal.
 
Hmmm .. for potatoes I don't like to use foil. Best, crunchiest skinned potatoes are done like this;

- Scrub them
- lots of fork pokes
- rubbed with olive oil
- add kosher salt to the skins
- bake directly on oven rack (unwrapped) for about 90 minutes (depending on how many you're baking)
- should add foil to the bottom to catch the oil drippings

Best potato, hands down.
 
PKM said:
Hmmm .. for potatoes I don't like to use foil. Best, crunchiest skinned potatoes are done like this;

- Scrub them
- lots of fork pokes
- rubbed with olive oil
- add kosher salt to the skins
- bake directly on oven rack (unwrapped) for about 90 minutes (depending on how many you're baking)
- should add foil to the bottom to catch the oil drippings

Best potato, hands down.
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That is how I do baked potatoes in the oven. Except the tinfoil is wrapped around the potatos though.
 
Stoked said:
That is how I do baked potatoes in the oven. Except the tinfoil is wrapped around the potatos though.
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Try it my way and see. I used foil for years until a chef explained why the foil shouldn't be used .. I think he was 100% correct and I've done without the foil for about 5 years. Let me know if you decide to do so.
 
PKM said:
Try it my way and see. I used foil for years until a chef explained why the foil shouldn't be used .. I think he was 100% correct and I've done without the foil for about 5 years. Let me know if you decide to do so.
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I am thinking of grilling some steaks with my dad this week. I will buy two potatoes and try that.
 
Thanks for all the suggestions.

I had a free pass since I've been bulging discs out for a solid 6 weeks doing H.I. stuff for her. Working 12 hours/day, 7 days a week, for a month and a half has to count for something right?

I kept the day simple by buying her an iPad2, giving long back massages the night before and night of, getting and taking kids to bed both nights, and cooking dinner last night while she did whatever she wanted without children.

We'll see if it was enough to put up with me.
 
Another important factor for potatoes is the variety used. Red and Yukon golds are always good. When it comes to Russets, you want to use burbanks. Most grocery stores use norkotahs because they look better but they taste like ***.
 
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Hantlers said:
Another important factor for potatoes is the variety used. Red and Yukon golds are always good. When it comes to Russets, you want to use burbanks. Most grocery stores use norkotahs because they look better but they taste like ***. I specialize in potatoes so I can tell which is which based on taste now, trust me, don't eat norkotahs.
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I have found that I am typically not a fan of Russett potatoes, aside from when you plan on deep-frying them to make French Fries. Too dry. My parents grow a bunch of potatoes in the garden (Gods, so so so much better than the crap you get at the grocery store). Red potatoes taste better baked, grilled, fried, in stews, and mashed. Yukon Gold potatoes are awesome, but they're more pricey (at least here in Edmonton), and I haven't had much history purchasing/growing them to compare with red potatoes as a result.

But please, whatever you do, avoid Taro potatoes. My mom experimented with them last winter; luckily, the experiment was short-lived.
 
Hantlers said:
I've never bought a potato from a store other than reds and yukons, I have like 1200 acres of potatoes to pick from so I never buys those things haha. I really like russets for mashed potatoes or something au gratin...I don't mean to brag, but if you had some of my russets you would like them. Guaranteed.
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Need my address or what?
 
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