| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Miamiherald, Vegetables |
8 |
-10 serve |
INGREDIENTS
| 3 |
tb |
Unsalted butter cut in 6 pieces, plus 1 yb reserved in frig |
| 3 |
tb |
Olive oil |
| 6 |
lg |
Baking potatoes |
| 1 |
ts |
Kosher salt |
|
|
Freshly ground black pepper |
| 2 |
c |
Chicken stock |
INSTRUCTIONS
Place rack on top third of oven. Heat oven to 500
degrees. Put the 3 tablespoons of butter into an
18-by-12-by-2-inch roasting pan. Set pan over medium
heat just until butter has melted. Remove. Add olive
oil. Peel potatoes. Cut in half lengthwise, then cut
each in half again. Cut each quarter into 3 wedges.
Put in roasting pan. Rol wedges in butter and oil
until evenly coated. Arrange so they touch as little
as possible.
Sprinkle with salt and pepper.
Roast for 15 minutes. Turn wedges with a pancake
turner. Roast 10 minutes more. Turn again. Roast 10
minutes more. Remove pan from oven. Turn wedges again
and making sure to turn white sides on each wedge face
up. Add stock. Return to oven for a final 15
minutes. Sot wedges with small pieces of reserved
butter.
Nutritional info per serving: 217 cal; 4g pro, 25g
carb, 12g fat(47%), 2.8g fiber, 17mg chol, 470 sodium
Source: Roasting: A Simple Art by Barbara Kafka
Miami Herald,1/4/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #239
Date: 02 Sep 96 00:15:10 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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