"Is there some secret recipe for roasting whole potatoes?" asked Jerry Carter of Baltimore. "In some 20 to 30 cookbooks I can't find a single recipe. I once read that they could be done in a Crock-Pot. Help!!"
Fran Rowe of Stevenson knows a simple and delicious way to roast potatoes, which she shared. Two other readers also sent in recipes.
Rowe's roasted potatoes
1/2 cup vegetable oil
10 potatoes all about the same size, peeled
paprika
Heat oven to 350 degrees.
In an 8-inch-square glass baking dish, pour in oil and roll potatoes in the oil. Sprinkle them lightly with paprika and place in oven. As they bake, continue to roll them in the oil and sprinkle additional paprika lightly to taste.
Bake about 45 to 50 minutes, or until the potatoes are golden and are soft when pierced with a fork or small knife.
Connee Sheckler of Marriottsville sent a recipe from Marilyn Neill's 1975 book, "Rival Crock Pot Cooking."
Potatoes perfect
Serves 4 to 6
1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound Gruyere or Cheddar cheese, thinly sliced
salt and pepper to taste
butter
Line the Crock-Pot with aluminum foil, leaving enough at top to overlap potatoes. Layer half of the bacon, onions, potatoes and cheese in the pot. Season to taste and dot with butter. Repeat this layer and also dot with butter. Overlap with the remaining foil. Cover the pot and cook on low setting for 10 to 12 hours or on high setting for 3 to 4 hours.
Terry Chaconas of Woodbine sent a recipe from "The Six Minute Souffle" by Carol Cutler.
Roasted potatoes
Serves 8
12 medium new potatoes or 18 small
1 stick (8 tablespoons) butter
salt and pepper to taste
3 tablespoons chopped parsley
Scrub potatoes and dry. Melt butter in heavy skillet or casserole large enough to hold potatoes in one layer. Add potatoes and roll around to cover all surfaces with butter. Sprinkle with salt and pepper, cover, reduce heat and allow the potatoes to "steam" in the butter until they are soft when pierced with a sharp knife, about 45 minutes. Roll or turn potatoes from time to time. Serve in a deep dish and sprinkle with parsley.
Zucchini Parmesan was the request from Diane Gartner of Owings Mills. Josie Kaestner of Timonium responded with a "very good recipe," says Chef Gilles Syglowski.
Kaestner's zucchini Parmesan
Makes about 4 servings
4 zucchini, each about 5 inches long
2 garlic cloves, mashed
3 tablespoons butter or margarine
salt and freshly ground pepper to taste
dash of oregano
2/3 cup grated Parmesan or Romano cheese
Steam whole zucchini until crisp and tender, about 8 to 10 minutes. Cut in 1/4 -inch slices. Heat the broiler. Mash garlic with butter or margarine. Add salt, pepper and oregano. Place zucchini on a baking sheet, spread butter mixture on zucchini and top with cheese. Broil about 5 inches away from heat source, just until zucchini is golden.
Recipe requests
Anne Van Aller of Woodbine wants a recipe for "hermit cookies like those which Friehofer's bakery has in packages of 12 and are sold in grocery stores in eastern New York state. They are soft and flat with raisins and probably ginger in them."
Bettye A. Frantz of Timonium is trying to find a "Devil's Food Hot Milk Cake recipe or a hot milk yellow cake mix. My grandmother, who passed away several years ago, retained this family recipe in her head. I'd appreciate having it."
Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request for a long-gone recipe, write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes.
Pub Date: 1/22/97
