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Hi! I’m Betty and welcome to Betty’s kitchen. We’re going to do baked potato rounds and this is made from leftovers from last night.
We did parsley butter potatoes last night and we had a few leftovers. They look like this and what I decided to do this morning was to take them out of the hardened butter around them. Just slice them in two rounds. It’s just this easy. Just slice downward and get as many equally-sized rounds as you can. Then, you place those in a baking dish in singe layers so you may need a larger baking dish. Put the hardened butter that surrounded them in the microwave and let that go for fifteen seconds or so, so it will be melted. Pour that over your potatoes.
Give a good dusting of sea salt which you have to grind. Remove your lid here and then you’re able to just grind the sea salt and then we have pepper which you need freshly ground but you just ground that. So, I covered those nicely not too much; but, they were seasoned previously for they were very mild and not salty at all. So, what I did was to put them in the oven at 350 degrees. As of now they have been in the oven for about 30 minutes. After 20 minutes I’ve turned them so that they will be brown on both sides. So, let’s see what we have. Not of luck because a bit of that may have been the leftover and I saved one for demonstration purposes. But what we are going to do is remove these to a plate or platter that has a paper towel on it because this are going to be greasy because of the butter they have been cooking in. let me show you an underside of some of these really crispy, and I think you might want to enjoy them with something else toady, maybe a hamburger later on or a sandwich or just by themselves.
If you want to use ketchup with them that will be a good compliment, or if you have another seasoning or of you like hot sauce or whatever, just go ahead and be yourself in using these. It’s a way to use up some leftovers and come out with an actually good recipe. These are extremely hot. So, I’m going to transfer them to my serving dish and let’s see if I can do that easily. I want to get as much of the oil out and the butter as possible and then here we go. Let me just give you an idea of what these are like. It’s very hot so I don’t know if this is a very good idea for me but, we’ll see. I’m not quite getting this; not too crispy; say I guess I’ll take a bite a little off the edge. It’s crispy on the outside but it maintains potato consistency on the inside. It’s very good and it’s a way you can make use of your leftover parsley butter new potatoes or maybe any kind of baked potato or boiled potato.