Baked potatoes and pumpkin are pretty easy to do we all have our ow way of doing them.. I have had good ones and bad ones. But nothing has ever beaten my mums baked potatoes Traditionally she would of used lard or meat fat to cook them and the next day we fried up the leftovers from the baked dinner and had bubble and squeak for breakfast. Oh it was so so good out toast was fried in lard or dripping to . Today though most.people are horrified at the thought of using lard today. But trust me get a hold of some lard or beef dripping from your local butchers and do your potatoes in that for best results.
But the trick to these yummy potatoes is the flour that was my mums secret.
In Saying that. I only do dripping potatoes for special occasions these days. mostly I use a blend of rice bran and vegetable oil which is what these potatoes and pumpkin were done in.
So here we go.
1) In a baking dish put a few mls of oil or lard ( NOT OLIVE OIL) and preheat in a hot oven 250 degrees C,
2) Brown potatoes ( the dirty ones) peeled washed cut in half length wise and dried well. I also keep the skins to make potato skin chips.... so nothing goes to waste
3) Put plain flour in a bowl, depends on how many potatoes and pumpkin you are doing but I start with about 2 cups add about 3-4 tablespoons of DILL LEAF a bit of salt, mix well.
4) Coat potatoes, pumpkin well in flour set on a plate
5) Place in baking dish tuning a few times during cooking and cook until golden brown and crunchy.
TIP: do all your baked veges like this, carrots onion etc
When you do your pumpkin carrots, onions and other veggies do the same as the potatoes, roll them in the dill flour first
Save the potato skins and make "Potato Skin Chips" serve warm with your favorite sauce or dip,these were shallow fried ,you can oven bake them also if you prefer, again I coated them in the flour first. for extra crunch
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