Salt Potatoes

This one is really easy and very yummy. We used to get these when we went to the Hill Cumorah Pageant, they were smothered in butter and so so good! I made them for the first time for thanksgiving and they were great!

Salt Potatoes

Small bite sized potatoes (the bag I have is 28 oz so I'll do a recipe based off of that)

1 cup of salt

3 TBS butter

4-5 Cups water

Wash the potatoes, leaving the skin on. Place water and potatoes in a large pot. Pour the salt over the potatoes...yes, it is a LOT! Don't worry most of it is left in the pot, but it leaves a beautiful layer on the skin of each potato! Cover and bring to a boil over high heat. Reduce heat to medium and let it cook for about 25 minutes or until the potatoes are tender (stick a fork in it, if it glides through it's done). Serve with melted butter!

Roasted Potato Wedges

These are really good and so easy, the only thing is that you need to plan ahead of time because they do take a while to cook. I found this recipe here.

Roasted Potato Wedges

4 red or gold potatoes

1 TBS olive oil

2 TBS bread crumbs

1 TBS Parmesan Cheese

Seasonings- I use parsley, salt, and pepper with just a little garlic and onion powder

You could also use Italian style bread crumbs instead of plain for a different flavor.

Preheat oven to 375 degrees.

Wash potatoes and slice them into wedges. Place into a medium sized bowl and toss them in olive oil until they are well coated. Add the bread crumbs, Parmesan, and seasonings. Mix until it is evenly coated. Bake for 30-40 minutes or until desired crispiness, flipping halfway through. I usually do 15 minutes then flip then and then another 15 minutes and that is enough time, it also depends on the thickness of your wedges. You want the coating to be browned and the potatoes to be soft.