POTATOES MCCALLUM
These were introduced to me by my Uncle Bob McCallum, who's gone now. The old codger was a terrific cook. There are times I miss him so much.
Provided by Countrywife
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Halve or quarter unpeeled potatoes to bite sized and boil till tender.
- Drain and add margarine, garlic and parsley.
- Mix throughly.
- The potatoes will get mushy on the outside.
- These are great fried the next morning.
Nutrition Facts : Calories 184, Fat 11.5, SaturatedFat 2, Sodium 141.2, Carbohydrate 18.3, Fiber 2, Sugar 1.2, Protein 2.3
SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO
I cannot resist these crispy on the outside and soft on the inside crushed baby potatoes. When dipped in the tangy Lemon Dill Mayo, they are a flavor sensation-the perfect side dish.
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
- Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
- Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
- Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
- Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.
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