Cooking for Seven

{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

Grandma decided it was time to move from scrumptious sweets to serving an entire meal; and there is no meal so traditional and tasty as a Roast Beef Dinner…

Grandma knows all the secrets to making a tender, tasty roast: sprinkle liberally with salt, pepper, and garlic powder. Attack it with a sharp fork & sprinkle with Meat Tenderizer. Coat it with flour and cook in a skillet to brown on all sides.

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Crunchy on the bottom, tender in the middle, crinkly skin on top. These potatoes resemble homemade potato chips in taste, but are so much easier to make and require much less oil. Serve with sour cream, butter, salt and pepper, or whatever you wish.

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Crunchy Coconut Oil Potatoes

Ingredients:

• Approximately 7 medium russet potatoes
• 1/2 cup coconut oil, softened or melted
• Kosher or Sea salt
• Sour cream, butter, and extra salt and pepper, for serving

Directions:

1) Preheat the oven to 425° F. Wash and scrub potatoes to remove dirt. Remove any undesirably spots with a knife. Cut potatoes in half lengthwise.

2) Pour the coconut oil into the bottom of a 13 x 9-inch pan. Sprinkle with Kosher or Sea salt. Place the potatoes, cut side down, in the bottom of the pan.

3) Bake in preheated oven for approximately 1 hour, or until the underside of the potatoes are browned and the flesh is soft.  To serve, cut the potato open through the skin and spread on a little butter, sprinkle with salt and pepper, and dab on a bit of sour cream.

Serves 6-8

So, how would you serve these potatoes?

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