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COOKING WITH THE SNAP: Red Potato Bake

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Red Potato Bake

Small red potatoes or new potatoes – approximately 8
1/2 Onion, sliced
Olive oil
Salt and Pepper to taste

Rinse potatoes and slice in thin, uniform size (approximately 1/8- 1/4-inch slices).

Slice or chop onion into pieces.

Drizzle olive oil on bottom of casserole dish.

Layer onions, potatoes, onions, potatoes and drizzle with olive oil, salt and pepper.

Cover and bake at 400 degrees F for 20-30 minutes or until tender.

From the Kitchen of Lori Ivey