Here we are for another MFM….I am still working out of the partially redone kitchen. You know the greatest test of a marriage is a couples ability to endure a remodeling. Michelle has been a trooper, but I am getting signals that I need to wrap this up ASAP. If the weather holds I can get the rest of the cabinets done and we can rest for a while. :), keep me in your good thoughts, so I can get done with this and start my push for Halloween…..Muhahahahahahah.
Anyway, this week I am falling back on my very favorite Mom potato recipe which I am calling”Mom’s Cubed Potatoes in Foil.” When I was a single guy I would make these almost every week. They are so very easy to make, and you can do just about anything to the basic recipe to make each time unique. What I am presenting to you today is the basic simple way to do these. At the end I will make a few suggestions to change them up. I figure to use one medium sized potato per person, so buy the number of potatoes depending on how many people your feeding. I am making enough for 5 people.
Ready? here we go.
Mom’s Cubed Potatoes in Foil for Man Food Mondays
- 5 medium sized baking potatoes
- 1 tablespoon garlic powder
- 2 tablespoons butter
- Canola oil
- Salt and Pepper to taste
- Heavy duty Aluminum foil
- Wash the potatoes then peel and slice into 3/4 inch cubes.
- Tear off the Aluminum foil in sheets large enough to hold one potato each and lightly coat with the canola oil. You can use a spray oil to make this faster.
- Place the equivalent of one potato on a sheet.
- Place 1/4 tablespoon of butter on top of the pile of potatoes. (about one “pat of butter)
- Sprinkle garlic powder, salt and pepper on top of the potatoes and wrap tightly in the aluminum foil.
- Repeat until all the potatoes have been used.
- Preheat the oven to 350° and place your potatoes on the rack. Cook for 45 minutes.
- Serve either in the foil or unwrapped and on the plate.
Courses side dish
Simple right? I have added chopped onions to this. you may also add rosemary, oregano, hot peppers or any dry spice. I have topped them with chili, grated cheese and sour cream at serving. I have made these with all types of potatoes from red to fancy colored blue potatoes and, as exampled here, sweet potatoes too. I like the sweet potatoes quite a bit.
We served these with the Bacon Wrapped Hickory Smoked Buffalo Pork Loin Fingers from last week. I am not sure which we enjoyed more…… Now a side note, something I do more times than not, I usually make more than I know I am going to need because these are fabulous the next morning fried in bacon grease and served beside bacon and scrambled eggs for breakfast (don’t let Michelle know though).
These are easy, so give them a try and let me know what you think.
Until next time take care.