{"id":1529,"date":"2011-06-15T21:55:28","date_gmt":"2011-06-15T21:55:28","guid":{"rendered":"http:\/\/homesteademporium.wordpress.com\/?p=1529"},"modified":"2011-06-15T21:55:28","modified_gmt":"2011-06-15T21:55:28","slug":"buttery-potatoes","status":"publish","type":"post","link":"https:\/\/homesteademporium.com\/blog\/2011\/06\/15\/buttery-potatoes\/","title":{"rendered":"Buttery Potatoes"},"content":{"rendered":"

For lack of a better name, I’ll call these Buttery Potatoes.<\/p>\n

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I wanted something different, to go along with my roast the other night.<\/p>\n

\"\"<\/p>\n

We’ve had garlic parmesan mashed potatoes too often lately. Although everyone loves them, I was getting bored with it.<\/p>\n

I decided to go with Buttery Potatoes. I don’t even recall when or how I learned of this ‘recipe’, but I’ve always loved it, and so has my family. It’s VERY easy too! A huge bonus in this busy home!<\/p>\n

Don’t let the simple recipe fool you. They are DELICIOUS!<\/p>\n

I’m not the greatest at sharing “how to’s” but this is such a favorite that I had to share.<\/p>\n

All you need is potatoes, butter, & crushed garlic.<\/p>\n

Start out with a cast iron pan<\/strong>, or other such pan that can withstand the oven. Cast iron is definitely best suited for this recipe though.<\/p>\n

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Melt butter.<\/strong>\u00a0LOTS of butter, in your frying pad and throw in some crushed garlic.<\/p>\n

While your butter is melting, wash and slice up some potatoes.<\/p>\n

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I used about 6 large potatoes for my family of 7<\/strong>, but should have done more. If you’re a family of 4 or 5, I’d do about 6 large potatoes and that should be enough. Six potatoes also fits in a large cast iron pan pretty well.<\/p>\n

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Once your butter is nicely melted,<\/strong> layer in the potato slices in a circular pattern.<\/p>\n

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Add some pieces of butter on top<\/strong>, then fry on the stove top for a while, until you feel the bottom of your potatoes has fried up a little, and the butter on top has melted.<\/p>\n

Place your frying pan into the oven<\/strong>, uncovered, at a good temperature. I put mine at 390, simply because that’s what I wanted the roast on as well while it finished cooking. This way I was able to save time, and electricity, doing both at once.<\/p>\n

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Once your potatoes start looking nice<\/strong> and golden brown on top and well cooked, you’re done!<\/p>\n

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Place a large plate over top of your frying pan, and flip the frying pan over<\/strong> to reveal the potatoes at the bottom. Be careful! The butter tends to leak out the sides while you flip, so I do this over the sink, carefully, with two good pot holders to make sure I don’t burn myself in the process!<\/p>\n

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And there you have it, buttery potato goodness!<\/strong><\/p>\n

This is a ‘recipe’ you can play around with too. Add some seasoning salt, or any other such spices that you like on your potatoes. My husband suggested chives would have been nice with it as well, and I think I’ll try that next time.<\/p>\n","protected":false},"excerpt":{"rendered":"

For lack of a better name, I’ll call these Buttery Potatoes. I wanted something different, to go along with my roast the other night. We’ve had garlic parmesan mashed potatoes too often lately. Although everyone loves them, I was getting bored with it. I decided to go with Buttery Potatoes. I don’t even recall when […]<\/p>\n

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