For some reason these potatoes earned the name ‘hard potatoes’ in our family. I guess to a bunch of little boys that was the way you compared them to baked or mashed. I call them terrific, easy, and they can be dipped in ketchup when eating, another reason why they were a favorite of the boys.
Print Recipe
French-Style Potatoes
Instructions
Peel potatoes. Slice in half lengthwise. Cut into 1- inch slices to make pieces about 1"x1"x1 1/2 " To keep the potatoes from discoloring, drop them into a bowl of cold water. Drain. In a large saucepan, cook potatoes in boiling salted water to cover for 5 minutes; drain. At this point, potatoes may be held at room temperature several hours or refrigerated covered overnight.
Before baking, preheat oven to 475 degrees. Place butter and oil in a 13x9 baking dish. Heat in oven until melted. Add potatoes and salt. Toss gently to coat thoroughly. Bake 50 minutes to and hour, stirring occasionally, until potatoes are golden brown Place on a platter. Sprinkle with parsley if desired.
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