Tuesday, October 5, 2010

Potatoes Kracker

My neighbor's nickname is Kracker. She even had it on her license plate until she caught wind of the other meaning of the word, then she changed plates. Everyone still calls her Kracker, though.
Our family went over to Kracker's house for dinner on Saturday. I brought a smoked pork shoulder I'd tended to all day and Kracker made everything else. It was such a tasty meal... I honestly do feel that everything tastes better when someone else makes it (even a sandwich).

My favorite side dish of the night were these potatoes. Kracker told me that a friend of her sister-in-law's gave her the recipe-- it goes that way down south, friends of friends of friends-- there are never any strangers. 
The potato recipe came from a man named Corky. 'Everything Corky makes is delicious!' Kracker told me when I asked for the recipe. 'Everything is buttered, or covered in cheese and always with a dollop of Duke's Mayonnaise and a dash of Lawry's Season Salt,' she continued.
A food snob would scoff at that, but I know that it is those very staples that make southern food taste so good. Just ask Paula Dean.
If the idea of mayonnaise, butter and cheese slathered over your roasted potato bums you out, remember that you're only using a little bit. If you are still cholesterol-conscious, simply roasting the potatoes this way is a great idea for dinner parties-- and because no oil or butter is used, it's a healthy preparation, too.

2 large baking potatoes, scrubbed and halved length-wise
Vetegtable cooking spray
Lawry's or Sea salt
1/4 cup mayonnaise
1/4 stick butter (2 or 3 tablespoons), softened
2-3 tablespoons parmesan cheese
2 green onions, chopped

1) Preheat the oven to 375F (190C). Score the cut side of the potato to create diamond patterns and spray the halved potatoes with cooking spray, sprinkle liberally with salt and place, scored-side down on a heavy baking tray. Roast for 45-60 minutes; other than checking after 45 minutes to see if the scored side of the potatoes are golden, do not move them.

2) While the potatoes are roasting, make the awesome sauce by mixing everything together. Set at room temp-- do not refrigerate or the sauce will start to harden.

3) When potatoes are golden and gorgeous, remove from the oven, place on a serving platter and spread with the awesome sauce-- ooh and ahh, as the sauce melts into all those scored crevices. Serve hot.

Makes 4 potato halves.

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