The Healthy My Ass Cookbook

Rainbow Line
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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Ida Ho Potatoes

Buttered baked potatoes with French fry like tops.


2 Tbsps. Butter or Margarine, consumed
2 Tbsps. Butter or Margarine, left over
4 whole Potatoes, baking, Idaho Russets if you insist
  Seasonings, (optional, to taste or on the side)
  Toppings, (optional, to taste or on the side)


Set Butter or Margarine out to soften at room temperature.

Preheat an oven to 350°F.

Clean and rinse the Potatoes.  Slice in half lengthwise, splitting each potato along its widest diameter.  Using a paring knife, score each half potato horizontally and vertically on its cut side, creating 1/4 inch squares, cutting as deep as you can without cutting through the skin.

Select a pan or jelly roll pan large enough so that each potato half can lay flat on its cut side.  Generously spread the butter or margarine on the cut side of each potato half, entirely covering the cut side with butter.

Arrange buttered side up in the pan.  Bake for 20 to 25 minutes, depending on the thickness of the potato halves.  Turn the potatoes cut side down flat in the pan and bake for 20 to 25 more minutes.  Turn the potatoes again so they are cut side up and bake a final 20 to 25 minutes.  If the cut side is not lightly browned, like French fries, broil a few minutes.

Transfer to a warmed serving dish and serve.  See Serving Suggestions.


I only recently discovered Yukon Gold Potatoes and I tried them with this recipe.  Can I say...Oh. My. Goodness.  I do not think I will ever use Idaho Russets again, but since they are named after Ida Gilltrap and not the state, I'll not be changing the name.  The Yukon Gold Potatoes already have a buttery taste, but in this recipe they are butter heaven.  They are so naturally tender you can change the baking time between turns to 15 to 20 minute intervals.

Were you surprised to see Butter or Margarine in one of my recipes?  Margarine will not burn at that oven temperature.  Neither will the butter fat, but the milk solids in the butter might.  You can get around this by removing the milk solids first (see my recipe for Clarified Butter under Sauces) but then you'd either have to wait for the fat to congeal so you can spread it atop the cut side of the potatoes or you'd just drizzle the butter fat over the potatoes.  Guess which I do.  I use butter and the hell with the "toasted" milk solids, they add a unique flavor.  For the record, I do use unsalted butter even though I like to salt mine when I eat them.

Serving Suggestions:

Season with Salt, Pepper or any other of your favorite seasonings for baked potatoes.  Serve with Bacon Bits, Chives, Sour Cream or any other of your favorite toppings for baked potatoes.


Other Information:

Source: Ida Gilltrap, a friend from my college days.

Preparation: 0:15
Bake: 1:15
Total: 1:30

Yield: 8 halves
Servings: 4

Nutrition Facts per Serving:
147 Calories
6g Fat (35.0% calories from fat)
3g Protein
22g Carbohydrate
2g Dietary Fiber
16mg Cholesterol
66mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
1 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.