3 cups Yukon Gold potatoes
1 onion, peeled and diced
1/4 cup tomato juice
1 teaspoon garlic powder
1 teaspoon dried oregano
2 tablespoons crushed red chile pepper
1 tablespoon Worcestershire sauce
1 cup mayonnaise
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/6 teaspoon dried basil
1/6 teaspoon dried sage
1 teaspoon dried marjoram
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
6 cloves garlic, pressed
2 bay leaves
1 small onion, thinly sliced
1 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon dried basil
1/4 teaspoon dry mustard
4 teaspoons vegetable oil
1/2 cup butter
1/4 cup all-purpose flour
1 1/2 pounds smoked ham, diced
1/4 cup celery seed
1/4 cup celery seed
1/4 teaspoon dried basil
1 cup chopped pecans
Heat oven to 375 degrees F(190 degrees C).
Place potatoes in a frying pan and lightly coat with grease. Fry overnight or until lightly browned, amounting 3 teaspoons for a whole head. Remove potatoes from heat, cool and cut into 6 wedges. Slice the wedges around the edges so they stick. Carefully remove from potatoes and place in a small bowl with the yukon gold peas. Mix together the tomato juice, garlic powder, oregano, crushed red chile pepper, Worcestershire sauce, mayonnaise, salt, black pepper, basil, pecans and onion.
Rub all but 1/4 cup of the green peas with butter or margarine. Toss peas with remaining marinade. Place peas in a single layer on a large baking sheet.
Place the potatoes in the baking sheet. In a small bowl, combine the celery seed, parsley, brown sugar, salt and pepper. Spoon over the potatoes. Cover and refrigerate overnight.
In the morning, remove potatoes from the marinade, cover and chill overnight. Remove the peas from the marinade and keep warm.
Meanwhile, line a large baking sheet with aluminum foil.
Bake uncovered at 375 degrees F (190 degrees C) for 30 minutes.
Remove foil and bake uncovered for 5 minutes. Uncover and bake uncovered for 10 minutes.
Remove foil and bake uncovered for 15 minutes. Uncover and bake uncovered for 5 minutes. Remove foil and pour tomato paste. Cover foil and cook over low heat for 2 hours. Remove foil and continue baking uncovered for 20 minutes.
While the potatoes are baking, prepare the bacon. Fill a large skillet with cold water and bring to a boil. Cook until thickened and mustard yellow, about 5 minutes. Drain and pour over the potatoes and the bacon.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until bacon is crispy and potatoes are tender.