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Farm Fresh: New potatoes luxuriate in casserole

Thursday, June 20, 2002

By Arlene Burnett , Post-Gazette Staff Writer

Baked New Potatoes is the featured Farm Fresh recipe this week. New potatoes are the first-of-the-season potatoes, plucked out of the ground before they're fully grown. The paper-thin skin of new potatoes may be white or red. The meat of the potato has a waxy texture.

And with just a few ingredients, as in this recipe, you can turn out an easy, eye-pleasing potato dish sure to please everyone.

Baked New Potatoes

1 pound new potatoes or more
1 1/2 sticks butter
1 small onion, diced
2 cloves garlic, diced
1 tablespoon dill weed
Salt and pepper to taste

Preheat the oven to 400 degrees.

Wash the potatoes and slice in half. Arrange potatoes in a single layer in a 9-by-13-inch ovenproof dish. Sprinkle the remaining ingredients except the butter over potatoes. Divide the butter into tablespoons and place over potatoes. Bake potatoes for 1 hour or until potatoes are soft.

Note: Place foil over the dish if the potatoes are browning too quickly.

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com, or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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