Slow-Roasted "Fried" Potatoes and Green Onions
In summer, my husband and I like to spend weekends in the Canadian wilderness north of Minnesota, casting our lures for smallmouth bass. The eating, though, is almost as important as the fishing. The camp’s dinner bell always signals a mad rush to the table.
The traditional “shore dinner” at Lake Kishkutena is fried fish, roasted potatoes with green onions, baked beans, creamed corn and always a great dessert. This menu has not changed for at least 30 years, through two generations of cooks.
The recipes for the fish, potatoes and zucchini fudge cake are easy. The baked beans and creamed corn are even easier; they come out of the can. Add coleslaw if you wish. These recipes can be doubled or tripled to serve a crowd.
Halve small potatoes; quarter larger ones. Potatoes should be roughly same size. Soften 1/2 tablespoon butter to grease 13x9-inch baking pan. Place potatoes in prepared pan. Toss with salt and pepper. Dot with remaining butter.
Bake at 375 degrees, uncovered, shaking pan occasionally to be sure potatoes don’t stick, about 1 hour 15 minutes. Spread green onions over potatoes. Shake pan to mix them in. Bake until potatoes are crisp, about 30 to 40 minutes. Taste; add seasoning as desired. Serve hot with ketchup on the side.
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