| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Potatoes, peeled |
| 4 |
oz |
Lard or sunflower oil |
| 1 |
tb |
Flour |
| 1 |
ts |
Mustard powder |
|
|
Coarse sea salt |
INSTRUCTIONS
Here are some recipes from the Safeway magazine that I've formatted into
meal master.
Preheat oven to 200'C (400'F). If the potatoes are very large cut them in
half. Bring a large pan of lightly salted water to the boil, then add the
potatoes and cook for
10 mins. Meanwhile, put the lard in a large roasting tin. Put in
the oven for 10 mins until the fat is sizzling hot. Drain the potatoes and
return to the pan. Cover the pan and shake vigorously to roughen the
outside of all the potatoes. Sprinkle the flour and mustard over the
potatoes and shake the pan again. Put potatoes in the roasting tin, turning
each quickly to coat in the hot fat. Bake for approx. 1 hour or until crisp
and golden on the outside. Sprinkle with sea salt just before serving.
Posted to MM-Recipes Digest V3 #326
Date: Thu, 28 Nov 1996 15:28:59 +0000
From: Susan Taft <jr03@dial.pipex.com>
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