Pull-apart Potatoes

This recipe probably had its beginnings in Abruzzo but was adapted to the method of cooking available here. When coal furnaces were in use, the potatoes were placed by Grandma D on the apron (shelf) of the opening of the furnace where they baked and formed a crust.  Later they were baked in the oven.  This recipe describes how they can be made using the microwave as well as the oven as developed by Grandma D.

Medium potatoes – as many as you want.  Consider 1 potato per person.

Peel potatoes and cut to similar sizes (like quartered).  Place in Pyrex dish.

Pour canola or olive oil over potatoes.  Move around in the dish until all pieces are covered with oil.  Place in microwave to cook.  When fork pierces potato easily, remove. 

Place potatoes in baking pan and place under oven broiler.  Turn occasionally until most surfaces are golden brown and crusty.

Place potatoes in dish and pull them apart with two forks until they are smaller portions.  Add salt, pepper, garlic powder, chopped parsley and oil.

This dish takes a lot of parsley and seasonings.  Taste for salt, garlic and oil.

Serve hot.

Recipe of Josephine DellaPietra, submitted by Rosalyn DellaPietra