Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!
If potatoes are on sale, buy a bag and make your own frozen french fries. Prep and cooking times are approximate. The true time will depend, of course, on how many fries you make and how thick you cut them.
When our DD and SIL came for a visit, they introduced us to two mouthwatering recipes which they prepared as a birthday treat. They prepared these fries along with Marinated Grilled Steaks, like The Outback. Needless to say, it was an absolutely delicious meal. Hope you enjoy this as much as we did.
From Fabulous Fat-Free Cooking. To cut down baking time, you can microwave the scrubbed potatoes for 7 minutes, turning them 4 times for even cooking. Wet the potatoes and bake at 350 degrees for 30 minutes, or until tender. After you've scooped out the potato flesh, save it for another use, such as mashed potatoes or potato pancakes.
I was the master mind who created these little gems, I like this because it's a bit different from potato pancakes and you don't have to fry these and you don't have to do much to your leftover potatoes!