| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sm. even-size new potatoes |
| 1 | tb | Corn oil |
| 1 | tb | Butter |
| 1 | Clove Garlic; crushed | |
| Salt And Pepper; to taste | ||
| 2 | Sprigs mint | |
| 4 | Bacon slices | |
| 4 | Green onions | |
| Sprig Mint; to garnish |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Scrub potatoes well under cold water, but do not peel. Leave whole and pat dry on paper towels. Prick each potato twice with a fine skewer. 2. In a flame-proof casserole dish, heat oil and butter. Add potatoes and fry 5 minutes to brown lightly, turning frequently. Stir in garlic and salt and pepper. Add 2 mint sprigs. Cover and bake in preheated oven 20 minutes or until almost tender. 3. Cut bacon in thin strips. Slice green onions diagonally in thin slivers. Remove mint from casserole and stir in bacon and green onions. Cook, uncovered, 10 minutes, until bacon is crisp and potatoes are tender. Spoon into a warmed serving dish and garnish with mint sprigs. Makes 4 servings. VARIATION: Use 3 or 4 shallots instead of green onions. Thinly slice and separate in rings. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998
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