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Discussion Starter · #1 ·
Alright, I have a question for those more skilled in the culinary arts than I. Tonight, I was making some "Indian" potatoes. When I was Googling for ideas of which spices to put in, I noticed that all of the recipes called for me to put the spices in some hot oil and heat them up that way. Normally, making spiced potatoes, I'd cook them in the oven, so the spices would be on the potatoes ahead of cooking/baking.<br><br><br><br>
The potatoes turned out okay, but they seemed to be lacking much flavor...most of the spices seems to stay in the oil itself.<br><br><br><br>
Any tips/tricks would be appreciated. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Did you cook the potatoes in the same oil, or just toss them in it?<br><br><br><br>
For potato dishes I'll heat the whole spices in the oil, add raw sliced potatoes and then some liquid, then cover for a bit, then uncover in later stages to evaporate excess liquid.
 

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Hmmm... Not much for suggestions, but I'm betting the flavors would be better/more intense if the potatoes were re-heated the next day...<br><br><br><br>
Also - (unfortunately) adding a bit more salt seems to intensify the flavors when cooking potatos.<br><br><br><br>
Try cutting the potatoes into smaller pieces too maybe?<br><br><br><br>
Sorry, not much help, am I?
 

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Hmm. When I'm baking potatoes in the oven like you mentioned, I usually drizzle them with a flavourful oil of choice, then throw down the spices, and toss everything in a large bowl. Drizzling them with oil before cooking keeps the spices on the potatoes.
 

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Not sure what the "Indian" potatoe recipe is but, have you ever double baked spuds. First, bake potatoe till almost done, then slice lengthwise, scoop out spud stuff, mix with a little oil and spices, put back in spud shell and bake again till heated through. Or if you want mashed spuds with more flavor, add spices to the cooking water, cook spuds till done, drain water off and mash.
 

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Discussion Starter · #6 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>teddygee</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Hmm. When I'm baking potatoes in the oven like you mentioned, I usually drizzle them with a flavourful oil of choice, then throw down the spices, and toss everything in a large bowl. Drizzling them with oil before cooking keeps the spices on the potatoes.</div>
</div>
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Yeah, see this is what my instinct would be to do, but the recipes all suggested the other method.<br><br><br><br>
I may try a bit more salt next time. It just seems like the spices kind sat there in the oil, while I was urging them to jump onto the potatoes. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 
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