February 20, 2018
Side Dishes, Dairy, Vegetables,
Potatoes , North American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Weeknight Meals, Microwave, Oven Roast, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch, Herbs, Kosher Dairy more
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"I saw this recipe in the 2016 Taste of Home Quick Cooking Recipes which was sent into them by Althea Dye from Howard Ohio. I tried them and thought " I REALLY have to post them to " ZAAZ ". So that's just what I'm doing. ;) If you cook the potatoes in the microwave to speed up the prep,just make sure to poke holes in the spuds( Learn from my mistake ;) )If you try this recipe, I sure hope you enjoy them as much as my SO and I did. Posted to ZAZZ on 2/20/18 . " Keep Smiling :) ""
Preheat oven to 450 degrees.
Places potatoes in a large saucepan with enough water to cover potatoes and bring to a boil over medium heat.
Reduce heat and cook uncovered for 15 to 20 minutes or until potatoes are almost fork tender then drain.
Drizzle the oil over the bottom of a 15x10x1 inch pan which has been lined with foil.
Place potatoes on pan and flatten potatoes with a potato masher ,until they're 1/2 inch thickness.
Brush potatoes with butter then sprinkle with salt and pepper (if using dried herbs combine with salt & pepper then sprinkle).
Roast for 20 to 25 minutes or until golden browned.
Sprinkle with chives & parsley.
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