Recipe – Criss Cross Potatoes

08 Jan

I first came across this recipe years ago from my mom’s old gingham decorated “Better Homes and Garden” cookbook. My kids absolutely love it and its easy to make.This version comes from with some commentary and a little Arabic transliteration from me.

4 to 5 med. sized potatoes (batatas) (we usually use about 9-10)
1 stick butter (zubda) ( I just use margarine)
Salt (milh) and pepper (fil fil)  to season
Paprika (fil fil hulw)1. Preheat oven (furn) to 350 degrees.

2. Thoroughly wash potatoes, leaving skins on.

3. Cut potatoes in half, lengthwise (baltool).

4. With a sharp knife (sikinah)  make 1/2 inch diagonal slashes in white of potato top halves about 1/2 inch deep at 1 inch intervals (first one way, then the other so they criss-cross).

5. Melt the butter and brush over tops of potatoes, then sprinkle potatoes with salt and pepper and place in 9 x 13 inch baking pan.

6. Cover with foil and bake for 1 hour.

7.  After 1 hour, remove foil, cover, and brush tops again with butter. Then sprinkle with paprika and return to the oven (uncovered) and bake for 15 minutes more. Serve with meal.

I usually serve these with a dressing, like ranch or make a homemade dressing from yogurt. The kids love to dip the potatoes in the dip.

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Posted by on January 8, 2008 in Household: Recipes


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