Chef

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50 potatoes, baking variety
1 pound margarine, melted
1 ounce salt (1 1/2 tbsp)
Servings: 50
1. Peel potatoes and partially cook by boiling or steaming, about 10 minutes.

2. Place potatoes on well-greased baking sheets. Pour melted margarine over potatoes. Sprinkle with salt.

3. Bake at 450°F for 1 hour or until tender. Baste every 15 minutes with margarine from pan.

4. Turn potatoes once during baking to ensure uniform browning.


Notes:

VARIATIONS:

Franconia Potatoes. Cook peeled uniform-size potatoes approximately 15 minutes. Drain and place in pan in which meat is roasting. Bake approximately 40 minutes or until tender and lightly browned, basting with drippings in pan or turning occasionally to brown all sides. Serve with roast.

French Baked Potatoes. Select small, uniform potatoes and peel. Roll potatoes in melted margarine or shortening, then in cracker crumbs or crushed cornflakes. Place in shallow pans and bake.

Herbed Potato Bake. Peel baking potatoes and cut into 1/2-inch slices. Place in greased baking pans. Combine 1 1/2 cups melted margarine, 3 1/2 oz dehydrated onion soup mix, and 2 Tbsp rosemary. Sprinkle over potatoes and toss lightly. Bake at 325°F for 1 1/2 hours or until potatoes are tender.
 
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