1 1/2 tablespoons canola oil
1 pound young potatoes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon salt
3 cups light rum
1 (16 ounce) can diced green olives, drained
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped black olives
1 teaspoon finely chopped dried marjoram
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rack or baking sheet.
Place potatoes in a small baking dish. Crush salt and garlic powder and add potatoes; mix well. Combine rums, green olives, green beans, onion, black olives, marjoram and 1/2 teaspoons butter in a small bowl. Mix well and store the mixture in the refrigerator.
Remove potatoes from baking dish and place on rack and foil with parchment paper. Bake at 350 degrees F (175 degrees C) for 45 minutes. celery doesn't ripen, but still smells very good. Remove from oven and let stand for 20 minutes and peel. In a small bowl, blend sugar, butter and remaining 1/2 teaspoon butter. Place potato back into oven and sprinkle with roasted bean sprouts.
Bake uncovered, 60 minutes. Remove cover and bake for 35 minutes at 350 degrees F (175 degrees C). Turn, bake for 10 extra minutes at 350 degrees F (175 degrees C), then stir. Bake for an additional 5 minutes. Serve warm or at room temperature.
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