...........baked taters with too much butter ...........
Wubbish ! Never too much butter but tatties are better still deep fried in beef dripping. Yum ! With lotsa salt !
TOO MUCH is JUST enough!
mnem
*gurkle-gurkle-gurkle...*
10kg at a time much ?
Back in an earlier life when I owned/operated a
C30 StepVan roach coach (perversely named the Weenie Wagon
) selling
"only the finest Sabrett's dirty water dogs and accessories!", one of the crowd favorites was a nor'eastern delicacy known as
salt potatoes.
https://www.amazon.ca/Bayou-Classic-200-440-44-Qt-Turkey/dp/B076XHJFNCYou start out with 40-qt kettle like this one and a 25lb bag of
baby russet potatoes (these are about the size of a golf ball or smaller) in DIY seawater, boil 'em on high until you can stab one through with a bamboo skewer while it's floating on the rolling boil, then turn down the heat and let 'em simmer while you mix a little shredded garlic/onion with a tub of butter (actually, any of a number of name-brand margarines worked better but shhhhh!
). By the time that concoction had turned liquid on the steam table & started to smell sweet, it was time to add the
taters to the table & serve. Any leftovers or over a 4-hour limit on the steam table (it did happen from time to time
) got stored in the fridge until next morning, then diced and fried to go with eggs or in breakfast tacos; but usually I wound up making taters fresh at breakfast too.
I cooked a fukkin' LOT of taters in that truck...
mnem