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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!)

    Tue Feb 12, 2013 5:30 pm
    Newbie "Fry Cook" Poster
    Greek Potatoes (Oven-Roasted and Delicious!) These potatoes never did brown, no lless get crispy. Followed as written but had to increase cooking time. I have an accurate oven so it's not that. It's always hard to go from raw to totally cook potatoes so I should have covered them for half the time and exposed the other half. Anyone else have the same problem?
    Chicagoland Chef du Jour
    Tue Feb 12, 2013 5:36 pm Groupie
    What type of potato did you use?
    Last week I made oven roasted (russet) potato wedges and they did not brown.

    When I use Yukon Gold, they always brown.
    Tue Feb 12, 2013 7:40 pm
    Forum Host
    In general red skinned or all-purpose (such as Yukon) work better for roasting than do russets. Over 500 people had success with the recipe, so hopefully you will , too.
    Thu Feb 14, 2013 8:23 pm Groupie
    I never have that problem, but I only buy Yukon Golds (cuz I just love them icon_smile.gif ). They have worked for all of my recipes and I'm quite satisfied with the results.

    Well almost always. I do get the little red ones for my St. Patrick day meal.
    Fri Feb 15, 2013 3:39 am
    Regular "Line Cook" Poster
    Re Greek Lemon Potatoes. I always drizzle them with a little extra olive oil 10 minutes before serving to help them brown and crisp. Hope this helps.
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