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    You are in: Home / Community Forums / Cooking Q & A / Question:Greek- Potatoes- (Oven-Roasted- and- Delicious!)
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    Question:Greek- Potatoes- (Oven-Roasted- and- Delicious!)

    emmap16
    Thu Dec 27, 2012 12:41 pm
    Newbie "Fry Cook" Poster
    Greek Potatoes (Oven-Roasted and Delicious!)
    What kind of potatoes are used for this recipe? Thanks!
    duonyte
    Thu Dec 27, 2012 12:48 pm
    Forum Host
    Pretty much any kind of potato can be roasted successfully, whether low or high in starch.
    Chicagoland Chef du Jour
    Thu Dec 27, 2012 1:01 pm
    Food.com Groupie
    I used Yukon Gold for just about everything. They are great roasted.
    I like to stand the wedges up so that all sides get browned evenly. There is no need to turn them over.
    Just make sure to cut the wedges thick enough.
    emmap16
    Thu Dec 27, 2012 3:03 pm
    Newbie "Fry Cook" Poster
    Thanks!! icon_biggrin.gif
    DrGaellon
    Thu Dec 27, 2012 5:50 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    I like to stand the wedges up so that all sides get browned evenly. There is no need to turn them over.

    I find they brown much better if the cut sides are on the pan...
    Chicagoland Chef du Jour
    Thu Dec 27, 2012 6:38 pm
    Food.com Groupie
    DrGaellon wrote:
    Chicagoland Chef du Jour wrote:
    I like to stand the wedges up so that all sides get browned evenly. There is no need to turn them over.

    I find they brown much better if the cut sides are on the pan...


    This is my preferred method. It works great and all cut sides & skin gets crispy and browned beautifully w/o over browning / burning.
    SarasotaCook
    Thu Dec 27, 2012 8:55 pm
    Food.com Groupie
    Russets are more of a baking spud, FLUFFY. I find yukons to be the best for roasting or a red potato. Russets will fall apart too easily, so I prefer a more waxy potato which is a red or yukon. I lay them flat for me. They get a nice crust and the toss or flip. Just IMO
    Chocolatl
    Fri Dec 28, 2012 2:15 pm
    Food.com Groupie
    I agree. I prefer reds or Yukon golds. Save the russets for mashed potatoes. icon_wink.gif
    SarasotaCook
    Fri Dec 28, 2012 2:24 pm
    Food.com Groupie
    Fingerlings are also really good roasted, they are tender and sweet. They look like little fingers and really called fingerlings.

    I also got what they called "Gold Nuggets" for Christmas. They are tiny like 1 1/2" gold/tan colored spuds. The flesh is really sweet and creamy. They are fantastic and would be great for this type of potato. I will be buying them again.

    They are very similar to the yukon family
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