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-   -   potato broth bake (http://www.lowcarbfriends.com/bbs/juddd/796820-potato-broth-bake.html)

leonak 02-10-2013 12:17 PM

potato broth bake
 
I can't seem to find this recipe, if you have it, could you please post it.

I tried to find it by searching under the original Potato Hack but just did not see it:dunno:

sunday 02-10-2013 01:32 PM

Quote:

Originally Posted by leonak (Post 16251491)
I can't seem to find this recipe, if you have it, could you please post it.

I tried to find it by searching under the original Potato Hack but just did not see it:dunno:

Leona, I am not sure if this is it, but I bake taters in the crockpot. If you have a tight fitting lid on your crock, (mine has clasps), you add a cup of broth and let it bake. Very tasty and moist. In fact, amazing! :)

mttemple4 02-10-2013 01:37 PM

We are of one mind, Leona! :) I was just trying to look for this last night and my normally sophisticated search powers came up fruitless.

I *think* from what I can glean that this refers to slicing the potatoes, spreading them out in a casserole dish, putting in chicken broth, and then baking at 400 for 70 minutes. The mention I saw said 2 cups chicken broth but didn't say how many potatoes.

I'd love to know as well!

ouizoid 02-10-2013 01:51 PM

I do this with two large russets and 2 cups broth (and a teeeeeny bit of white wine!).

Carly 02-10-2013 02:28 PM

Quote:

Originally Posted by ouizoid (Post 16251644)
I do this with two large russets and 2 cups broth (and a teeeeeny bit of white wine!).

Your new avi is lovely even though it's side ways :)

Yennie 02-10-2013 02:59 PM

Quote:

Originally Posted by ouizoid (Post 16251644)
I do this with two large russets and 2 cups broth (and a teeeeeny bit of white wine!).

I left out the white wine (although next time I will add it) and added S&P to taste before baking. I did 3 large russets in an 8x8 mostly because the thought of running my oven at 400 for 70 minutes for only one meal hurt my soul. Any idea the cost of propane out here these days!?!?! :cry:

leonak 02-10-2013 03:13 PM

Quote:

Originally Posted by ouizoid (Post 16251644)
I do this with two large russets and 2 cups broth (and a teeeeeny bit of white wine!).

Whole or cut up?

Yennie 02-10-2013 03:14 PM

For me, sliced. You could probably do chunks but I thought I read somewhere slices.

ouizoid 02-10-2013 03:22 PM

Slices

Kissa 02-10-2013 04:26 PM

Pretty pretty Ouzoid.

ouizoid 02-10-2013 04:27 PM

Thanks guys!

leonak 02-16-2013 01:48 PM

Made these spuds yesterday and they were good, BUT today I fried the left-over potatoes in bacon fat - just the best fried potatoes ever :jumpjoy::jumpjoy:.

They did not stick to the pan and got nice and golden brown! DH and I ate them all - I will be making them a lot:shake:

Thanks for all the info!


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