Brown-baked Potato Slices

A Swedish dish, Brown-baked Potato Slices have the golden crispness of deep-fried potatoes, but instead of being fried they are parboiled and then baked in the oven. These potatoes are especially good served with roast meat or poultry.

2 oz. butter, melted 4 large potatoes, peeled 1 pint water

1 teaspoon salt

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using a pastry brush, grease a large baking sheet with 1

tablespoon of the butter and set it aside.

Using a sharp knife cut the potatoes in quarters lengthways, and slice each quarter in half lengthways.

Bring the water to a boil in a medium-sized saucepan over moderately high heat. Add the potato slices and blanch them for

3 minutes. With a slotted spoon remove the slices from the pan and pat them dry with kitchen paper towels.

Place the potato slices, side by side, in a single layer on the baking sheet. Use a pastry brush to brush half the remaining melted butter over the slices and sprinkle them with half the salt.

Place the potatoes in the oven and bake them for 30 minutes. Halfway through baking, use a spatula to turn the potato

slices over. Brush the slices with the rest of the melted butter and sprinkle them with salt.

Remove the potatoes from the oven and turn into a warmed serving dish.

Bubble and Squeak

This traditional English dish was originally made boiled beef, mixed with cold mashed potatoes and greens and then fried.

Its name comes from the noise it makes when frying. Today, however, the meat is usually omitted and Bubble and Squeak

consists only of leftover mashed potatoes and greens. The quantities of each

should be approximately equal, but it really depends on how much you have left over. Bubble and Squeak may be served with

any light main dish or snack.

½ lb. cold mashed potatoes ½ lb. cooked, cold greens (cabbage, Brussels sprouts, winter greens)

½ teaspoon salt 4 grindings black pepper 2 oz. butter

1 teaspoon vinegar

In a large mixing bowl use a fork to mix the potatoes and greens together. Season with the salt and pepper.

Melt the butter in a large, deep frying-pan over moderately high heat. Add the potato-and-greens mixture. Cook for 5 to 6

minutes, or until the potatoes and greens mixture is thoroughly hot, stirring frequently.

Sprinkle the vinegar on top of the mixture. Remove the pan from the heat and turn the Bubble and Squeak into a warmed

serving dish.

Serve at once.

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