Washington Red Skins

Serves: 8
Total Calories: 262


4 pounds red potatoes
1 stick butter, more or less, depending on size of baking dish
4 cloves garlic, or to taste, minced
1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground white pepper, or to taste


Scrub the potatoes and cut into halves, if large. Steam the potatoes in their skins for 25 minutes or until done (this will depend on size) using a vegetable steamer or just a colander set over water in a big pot. Cool and refrigerate them.

When ready to cook again, roughly chop the potatoes, leaving the skins on. Rub baking dish with about one tablespoon of the butter. Toss potatoes with garlic, salt and pepper, and press into the pan. Melt remaining butter and pour over top. Bake on the top rack of a 350° oven for about an hour, until the potatoes are crisp and golden.

Fun Fact: On December 25, 1776, George Washington made his famous overnight crossing of the Delaware River from Pennsylvania to surprise the British in Trenton, New Jersey.

Nutritional Facts:

Serves: 8
Total Calories: 262
Calories from Fat: 100

This Washington Red Skins recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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