I love it when I can come up with a quick great tasting recipe without running to the store for more ingredients. This is my homemade buttermilk baked potato dish which definitely brought a different flavor to the table. The homemade buttermilk and seasoned herbs brought a slightly sharp tangy taste which was a pleasant change from my usual au gratin or scalloped potato dish. This recipe would be perfect with seafood, chicken or beef.
Prep Time: 30 minutes Cook Time: 40 minutes Yield: 4 to 6 servings
4 large Russet Potatoes
2 cups of homemade buttermilk
1/2 cup of milk
1 stick of unsalted butter plus 1/2 a stick
3 large spoons of White Lilly pastry flour
1/4 cup of chopped parsley
1/4 cup of finely chopped rosemary
All-Purpose Salt-Free Seasoning & Peppercorn Medley Grinder
Add 1/2 stick of butter in a pot on low heat, once melted add 1/2 cup of hot milk and stir in flour until slightly thicken. Placed roughly chopped potatoes on greased pan then mix one stick of butter, herbs, and buttermilk in pot and stir. Mix potatoes in sauce and bake at 360 ° F for 40 minutes or until golden brown. Sprinkle with salt seasoning, parmesan cheese, parsley and serve hot.
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