Potatoes Mccallum Recipes

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POTATOES MCCALLUM



Potatoes Mccallum image

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

1 lb red potatoes
4 tablespoons margarine
1 tablespoon garlic salt (I use garlic powder and just a sprinkle of salt)
1 tablespoon dried parsley

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



Salt and Pepper Crushed Potatoes with Lemon Dill Mayo image

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

1 1/2 pounds baby potatoes, skins on, scrubbed
6 tablespoons extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Lemon Dill Mayo, recipe follows
3/4 cup vegan mayonnaise
6 tablespoons fresh dill, finely chopped
Juice of 1 lemon
Flaky sea salt

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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