4 red potatoes
2 tablespoons oil
salt and pepper to taste
1/2 cup dry rub all-purpose flour
2 tablespoons oil
1 1/2 teaspoons salt
1 small onion, thinly sliced
salt to taste
6 pink celery sprigs, fine crushed
salt and black pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Pround the left side of potatoes and pulse until they are whole. Pour oil into the potato mash and season with salt and pepper. Fill the mashed potatoes with the crushed celery.
Season the core end of potatoes with salt and pepper. Arrange in a baking dish, deep-fried and baked 30 minutes, extending the baking time if necessary.
Place potatoes and their liquid in a shallow pot. Simmer over low heat until tender, at least 5 minutes. Meanwhile, melt butter or margarine in slow cooker over medium heat. In a bowl, mix together flour, oil, salt and onion. Add celery and potatoes, raising heat to high and simmer 30 minutes, turning potatoes occasionally until all is coated. Bring to a boil and cook 6 minutes, stirring continually. Reduce heat to low and simmer until potatoes and their liquid are tender, about 5 more minutes.
To Gravy: Stir together 2/3 cup cooked potatoes with vegetable stock and curry powder.
I made this exactly according to the recipe, and it was absolutely delicious--a direct result of which I'll forever be grateful. The next time I make this, however, I'll either omit the sugar or make it less sweet (I.E. I.M.O.) My mom always says, "If you don't like it, eat something else." I agree, and this was not the flavor I was after, so I'll adjust the recipe accordingly.
I made this exactly as directed & it was fantastic!! I was hesitant to make it using red potatoes, thought maybe adding a pat of butter & a little flour & baking it another 10 minutes would yield better results. Oh well. My husband said he doesn't like plain reds, so I made a little version with fresh collard greens & a little oil & vinegar. The combination of potatoes & green beans was unique & tasty. I did add my own little spin to the recipe, though. By placing small handfuls of fresh collard greens in the bottom of a 13x9 baking dish, I baked it for the 35 minutes. It made enough for two 13x9 baking dishes & for me, so I just combined the two recipes into one big lunch.
I really liked the taste of this, but my family thought it had too much spice. One member wouldn't eat it all. I had to reduce the remaining 2%.
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