Joe’s Potatoes
Cooking dinner for Mother’s Day has become a no brainer, but what to cook is always a dilemma.
I always want to do something different and end up cooking the same old, same old. However, this year I made my potatoes slightly different, with the help of my neighbor. My neighbor gave me an awesome recipe and I went with it…Joe’s Potatoes have now become My Potatoes.
What you need:
Potatoes, preferable Idaho, onions, Chicken Broth, salt, pepper, garlic powder, grated cheese, paprika, butter.
Peel and slice potatoes. I used 5 lbs of Idaho potatoes for 18 people.
Slice each potato, but not all the way through. Best way to handle this is to place potatoe along side of a wooden spoon, and as you slice the wooden spoon will keep you from cutting right through the potato.
This was a cool idea that my neighbor gave me. Otherwise I would not have been able to stop the knife from slicing right through the potato.
Slice onions, I sliced about 2 large ones, and place them in the bottom of cooking pan. Then place the barely sliced potatoes on top of the onions. Pour Chicken broth over potatoes, cover half of potatoes with the chicken broth. Sprinkle Salt, pepper, garlic powder and grated cheese all over potatoes. Before putting potatoes in over, place a pat of butter on top of each potato, then sprinkle with paprika.
Bake, uncovered, in over at 450 degrees, till potatoes are soft, about 1 1/2 – 2 hours.
When done serve!
Mother’s Day has come and gone, but Joe’s potatoes are here to stay.
Love beer gardens they always seem to have a celebratory feeling, not so crazy about beer, but celebrating is something I always like to do. I mean who doesn’t?
