Date: Fri, 10 Mar 95 16:23:00 EST
From: "Anne.Cox" (20676AC@msu.edu)
RECIPE-Twice cooked potatoes
Well, calling this a recipe is a stretch - it's more starving in front of the
cupboard do I have ANYTHING food. This is a combination of recipes by Mary
McDougal, In the Kitchen with Rosie, and other lister members who took more
care.
Twice-cooked potatoes
About 12 potatoes (do not peel)
garlic powder
Old Bay seasoning (or chili powder)
Scrub the potatoes and cut in half lengthwise. Put them in a big pot with
water to cover and boil. Cook until done (fork goes in easily), but not
falling apart. Remove the potatoes carefully with a slotted spoon and set
them on a cookie sheet or baking pan, cut side up. Sprinkle liberally with
spices. Broil until browned and crusty on the surface. You could also bake
for an hour or so if you don't have a broiler.
I used the lower grade Idaho potatoes for this- they looked like perfect
little Idahoes, but were only about 4" long (20 lbs for $1.99, how could I
resist?). Russets would probably work well, too. I think Yukon Golds and
other thin-skinned varieties would tend to fall apart. Seriously, using the
right potatoes for any recipe can matter! Fanatical grin ;)
kwvegan vegan