| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sm. even-size new potatoes |
| 1 |
T |
Corn oil |
| 1 |
T |
Butter |
| 1 |
|
Clove Garlic, crushed |
|
|
Salt And Pepper, to taste |
| 2 |
|
Sprigs mint |
| 4 |
|
Bacon slices |
| 4 |
|
Green onions |
|
|
Sprig Mint, to garnish |
INSTRUCTIONS
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. 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. 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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