Originally posted by Tony Weisse in the Recipe Requests Forum on 2/14/04
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My mom has made these since I was a kid - called them "Ladybug Potatoes". They continue to be a family favorite. We always do 'em in a jelly-roll pan because you can get more done in a batch (there were 6 kids in my family). They made a great side with Q.
Here's the technique I use:
- Put butter in jelly-roll pan (or any pan with sides).
- Put pan in oven and heat at 350 to melt butter. Note that the temperature can be set to suit other foods that might be baking.
- Split potatoes lengthwise.
- Remove pan with melted butter from oven. Roll the potatoes in butter or use a brush to coat with melted butter.
- Place spuds cut side down in butter.
- Sprinkle with salt. Don't be too stingy!
- Bake until done. To me, this means nice and crispy, but your tase may vary.
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My mom has made these since I was a kid - called them "Ladybug Potatoes". They continue to be a family favorite. We always do 'em in a jelly-roll pan because you can get more done in a batch (there were 6 kids in my family). They made a great side with Q.
Here's the technique I use:
- Put butter in jelly-roll pan (or any pan with sides).
- Put pan in oven and heat at 350 to melt butter. Note that the temperature can be set to suit other foods that might be baking.
- Split potatoes lengthwise.
- Remove pan with melted butter from oven. Roll the potatoes in butter or use a brush to coat with melted butter.
- Place spuds cut side down in butter.
- Sprinkle with salt. Don't be too stingy!
- Bake until done. To me, this means nice and crispy, but your tase may vary.