These potatoes are hard to resist with their crispy roasted outsides and creamy delicious insides. I learned to shake the boiled potatoes before baking from an English caterer. Try it! It makes a difference.
Original recipe yields 8 servings
You can roast potatoes on a rimmed baking sheet instead of using a baking pan if desired.
If preparing for a dinner party, the potatoes can be boiled and peeled a day ahead. Chill in an airtight container. Then partially bake them up to 6 hours in advance; cook up to the point where you turn them over in step 7. Take out of oven and let stand at room temperature covered loosely with aluminum foil. Remove foil and top potatoes with cheese, bacon, and garlic 15 to 20 minutes before serving; proceed with step 8.
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to […]
I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls. Original recipe yields 6 servings Ingredient Checklist 2 heads cauliflower, separated into florets 3 cloves garlic, chopped 2 shallots, chopped 1 tablespoon olive oil 3 cups chicken broth 1 cup water 1 bay leaf 1 teaspoon dried […]
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles! Ingredients Original recipe yields 4 servings Ingredient Checklist 2 […]