FOOD STORAGE POTATOES
Posted on Sunday, April 18th, 2010 at 12:08 am
Want to make a substitution…do you think this will work?
The recipe calls for red or yukon potatoes….I was wondering if it would be okay to use just the regular white potatoes. Do you think it would make a difference?
Here’s the recipe:
1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
1 tablespoon melted butter
1 tablespoon vegetable oil
2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
1/2 teaspoon dried dillweed
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon onion powder, optional
1/4 teaspoon garlic powder, optional
salt and pepper
Preparation:
Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.
Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.
Serves 4.
White potatoes will work OK for this dish.
The Yukon’s and Red’s are less starchy and are better suited to the long roasting time required. than the white ones you will use.
Your’s will most likely be a drier product when completed.
I would cut the wedges larger to retain moisture.
Harvesting The Potatoes
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