Scalloped Tater Redux
I just wanted to give those who encouraged me to try again an update. I made the Nigella Lawson recipe. It worked very well even though I went a way lower fat route than she does. Only problem is that the lack of fat equates to a little less flavour, which I think is partly why I've been finding the 'taters less than satisfying. What I have discovered, though, is that scalloped potatoes seem best the next day, chopped up and fried in butter until creamy and crispy. Yum!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: