Braden Family Cookbook
SWEET AND WHITE POTATOES
12 cups, 10 - 12 servings)
Put potatoes and garlic in a 2" X 12" X 17" pan, toss with oil or butter. Place in a preheated 475 degree oven for 45 minutes, turning vegetables with a wide spatula every 15 - 20 minutes. Then stir in the hazelnuts and continue to cook until potatoes are very tender when pierced and their edges are well browned; about 20 minutes of potatoes are hot, 30 minutes if potatoes are garlic have cooled. Stir in 2 more TBSP. butter and add salt to taste
with ham or turkey for the holidays if you are tired of the same old mashed
hazelnuts: In a 2-3 quart pan over high heat, bring 4 cups water and one
TBSP. baking soda to boil. Add up to 4 cups hazelnuts and cook 3 minutes.
Drain nuts, immerse in cold water, and rub between your hands to
remove most of the skin. Drain
again and spread nuts of a towel to dry. Scrape any remaining skin with the tip of a small knife.
Put nuts in a rimmed pan. Bake
in a preheated 300 degree oven to dry nuts well, 8 - 10 minutes.
A lot of work for a bunch of nuts. . . try to find a friend in Oregon
who can get you skinned hazelnuts.