potato slices baked with onion butterPosted: January 29, 2014
Over time, my love for potatoes has mushroomed. Er, potato erupted!?
As a tot (pun intended), my earliest recollections of potatoes began with my Grandmother “Nanny.” Nanny would make our family favorite “lumpy potatoes” for special holiday meals and I remember my brother Roger demanding them come holiday time.
As I grew older I discovered instant mashed potatoes. These puppies were dangerous because you could make them super-fast and eat them even faster. I would top mine with some Lawry’s seasoned salt and some cheese and eat them right out of the pan. Ahhh, the secret to my hour glass shape!
As my potato love matured I now appreciate the art of a really good potato. I love them cubed and coated with olive oil, rosemary, sliced onions and salt roasted on the grill or the love that goes into the twice-baked potato – the end result is pure potato heaven!
The first time I made these I was big-time bummed because my oven broke while these were baking so they came out crunchy tough. The second attempt was perfect so I plan on making them again. This recipe is an easy way to create a great-tasting potato dish in a few easy steps. Pretty spud-tacular, if you ask me!
Foodie Tips ~
♥ My Grandmother “Nanny” loved Falfurrias brand butter. If you want to go right, buy it!
♥ Love potatoes? Try my own Rosemary Smashed Potatoes – delicious! Don’t forget to search for recipes with the keyword “potato” here at Betty’s Cook Nook – there are many dishes that all share the love of spud.
¼ cup | butter, melted
¼ cup | onion soup mix
1 teaspoon | salt
cup | water
4-5 medium | baking potatoes
ii. what to do
0. Preheat oven to 350°F.
1. Combine butter, onion soup mix and salt.
2. Pour water into a 2-quart casserole.
3. Scrub the potatoes and do NOT peel them. Cut potatoes into ¼-inch thick slices.
4. Arrange a single layer in the casserole dish and spread with a tablespoon of the onion mixture. Repeat making about 5 layers.
5. Cover and bake 45 minutes to 1 hour, or until potatoes are fork tender.
Yields: 6 servings