CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Mar95 |
1 |
Servings |
INGREDIENTS
12 |
|
Potatoes (do not peel) |
1 |
|
Garlic powder to taste |
1 |
|
Old Bay seasoning (or chili |
|
|
Powder) to taste |
INSTRUCTIONS
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 ;)
Source: This is a combination of recipes by Mary McDougal, In the Kitchen
with Rosie, and other lister members who took more care.
Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 16
Issue 7] Mar. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”