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Oven-Crisped New Potatoes

from Michael McLaughlin's Good Mornings
Oven-Crisped New Potatoes

1 1/2 pounds (about 10) red-skinned new potatoes, well scrubbed and quartered
3 tablespoons rendered bacon drippings, olive oil, or corn oil
1/4 teaspoon salt
3 tablespoons minced fresh flat-leaf parsley or chives (optional)
Freshly ground black pepper

Serves 4

This and many other wonderful
recipes may be found in
Michael McLaughlin's
Good Mornings
from Chronicle Books

This remarkably simple recipe produces spuds that are crisp-golden on the outside, creamily tender within and always has people asking what the secret is. There isn't one really, although I do think that these potatoes are especially delicious when made with the bacon drippings.

Position a rack in the middle of the oven and preheat to 400 degrees F.

In a shallow baking dish that will hold the potatoes more or less in a single layer toss the potatoes together with the bacon drippings. Set the dish in the oven and bake, stirring the potatoes well every 10 minutes, until they are crisp and golden outside and tender inside, about 40 minutes.

Sprinkle the potatoes with the salt and the parsley if you are using it, then season them with pepper to taste. Toss again and serve immediately.

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