Refried Baked Potatoes

Great “Cook Once, Serve Twice” Recipe

Choose bakers, sweet potatoes, or any cooked tuber and refresh into a new delight

I’m a real fan of loading an oven full of baking potatoes. The “planned-over” bakers are remade with just a few tweaks into a whole “nuther dish!”

INGREDIENTS:

  • cooked baked potatoes
  • garlic – minced
  • salt
  • baking soda – helps browning
  • pepper
  • butter
  • sage
  • apple cider vinegar
  • parsley, or scallion tops
Served with Salmon Teriyaki and Fennel-Zucchini Sauté

INSTRUCTIONS:

Slice the potatoes about a 1/4 inch thick and then into fork-sized pieces

In a large skillet under medium-low heat, melt a good knob of butter until it turns brown—a few minutes. Don’t leave your station as the butter can burn

Lightly sprinkle baking soda onto the butter

Add the potatoes, season aggressively with salt and pepper. Toss potatoes well and then let sit for a couple minutes before tossing—to promote browning. Repeat several times

Add in some chopped garlic and a light dusting of sage. Toss potatoes and cook for another minute

Lightly drizzle on a little apple cider vinegar [I like to put my thumb over the opening and drizzle right from the bottle

Top with minced fresh parsley, or scallion tops

Keep warm until serving

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