For the recipe of the day, as noted here a few weeks ago Mrs. BA made a kickass Baked Potato Soup. Then I saw the New York Times Magazine, which had a feature in it's "What to Eat Right Now" column on Yukon Gold potatoes. There were 12 recipes on how to fix potatoes. Here's my favorite.
- Two pounds of potatoes
- Butter or oil
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.