Mom's Potatoes

Note:  This MUST be done in a cast iron pan.  From beginning to end (including baking) everything stays in the original pan!  This recipe is from Tom's mother, Ellie.  One night she came to dinner at our house, and Tom decided to make this recipe, which he "thought" he made just like she did.  She watched him for a long time, and finally said "Tommy, you're doing that all wrong!"   Then she came into the kitchen and showed him how to make them.  She was a sport!

Ingredients

8 medium red potatoes, peeled and cut in half

6 slices of bacon

1 cup corn flake crumbs

½ cup flour

½ tsp. garlic powder

½ tsp. paprika

1/8 tsp. ground black pepper

1 dash sea salt

2 tbl. water

Directions

·        Fry bacon in a 12” cast iron skillt over medium heat until crisp

·        Remove bacon, crumble and reserve for use in another recipe.  All we want is the bacon grease.  Try using the bacon in our Potato Salad receipe!

·        put potatoes in bacon grease in pan and toss until well covered, using 2 forks

·        let sit about 10 minutes, then toss again

·        in a bowl, mix the corn flake crumbs, flour, garlic powder, paprika, black pepper and salt with a whisk.

·        skewer each potato (use a wooden skewer – see video below) and dredge in flour mixture until well covered, then put back into the pan.

·        Heat oven to 325°

·        Add a few tablespoons of water around the potatoes in the pan (not on them!)

·        cover loosely with tin foil and bake approximately 30 minutes

·        reduce heat to 300°

·        uncover and continue baking another 40 minutes until crisp and brown

Coated potatoes ready to cook.

Coated potatoes ready to cook.