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Potato Recipes - Roasted Potatoes Part 3

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Tom Papoutsis
 

Tom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 30 years, 20 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder.

Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…you might like it!”

Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack.

Potato Recipes - Roasted Potatoes Part 3

Chef Tom demonstrates how to prepare various basic potato dishes including roasted potatoes, microwave baked potatoes and twice baked potatoes.

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Potato Recipes - Roasted Potatoes Part 3

Ingredients

4 potatoes
Olive oil
Onion soup mix
Garlic
Pepper
Parsley
Oregano

Instructions

1. Take the potatoes and cut them into quarters. Then cut chunks about 3/4 to 1 inch wide.


2. Coat the potatoes with olive oil and sprinkle the onion soup mix on top. Add roasted garlic, parsley, pepper and oregano.


3. Mix the olive oil, potatoes and seasoning together and place them in a baking dish. Put them in the oven for 45 minutes at 375 degrees.

 

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Transcripts

Tom Popatis: Our roasted potatoes have been in the oven now for roughly about 45 minutes or so. What were going to do to check them is, were going to take a fork, were going to open up our oven, take a look, and what I am going to do is I am going to pull these out and lets see what we got here, they should be soft and they are. They are nice and soft. Not too hard, but not too soft. So, they are actually done fairly well.

Now, what we can do is you can serve them like this. I am going to set this over here. Let me move a few things out of the way here, so you can get a look at them, here we go. As far as serving is concerned, all that were going to do is basically just take -- and before you serve them scrape the bottom, give them a turn like that. That will loosen up all those spices that are in there and kind of redistribute all those spices and everything that was on the potatoes to start with, but thats it right there. Thats our potatoes. This is what they look like when theyre done, and lets see what they taste like. Good potatoes, try those with a chicken dish, with a beef dish, anything. You could have them on hotdogs, they are that good, but its a very simple, quick, easy recipe that you can use. You come home in a hurry, cut up a few potatoes real quick, watch your fingers, keep your fingers back, and then just take a little bit of onion soup mix, mix it up, a little bit of garlic, a little bit of pepper, pop them in the oven, remember, olive oil, pop them in the oven for 45-50 minutes at about 375 degrees, and thats it, theyre done.

So, give them a try.

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