6 to 8 servings
This is an easy way to cook delicious spuds. The little guys come out all wrinkly, like a baby’s skin after a bath, but they’re tender, and the salt adds a nice flavor that (surprise) is not salty!
Tip: If your casserole dish or Dutch oven is 4 inches deep or more, you can do this in two layers. Just add more salt and more potatoes.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Cornmeal adds texture and flavor.
Dressed with a sweet and tangy mustard-and-beer dressing.
A delicious use for leftover mashed potatoes.
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