Makes one 9x13x2 baking pan of finished potatoes (serves about 30-50)
18 whole, medium potatoes (white)
1 24oz Jar of Pace Salsa (your choice of hotness) I use medium.
1 Medium size yellow onion, either Vidalia or Spanish
½ pound butter (2 quarter sticks)
½ tsp coarsely ground pepper
½ tsp. Salt
¼ tsp. Garlic powder
¼ tsp. Montreal Steak seasoning
(0ption) 1 cup Captain Morgan's Spiced Rum
Scrub potatoes – leave skin on, and boil for one hour or
longer over medium heat in large pot with enough water to cover potatoes. Cool
overnight in refrigerator.
Make half of the potatoes at a time using ½ of ingredients. In large
skillet, (14” or more) melt one stick of butter over low heat. Peel and
dice onion. When butter is melted, add ½ of the diced onions to pan simmer for
2-3 minutes.
Dice ½ of the potatoes (skins on is fine). Add potatoes to pans, stir until all
potatoes are covered with butter and salsa. Add ½ of the jar of Salsa. Let
simmer over low heat for 4-5 minutes. Add 1/2 of optional Rum.
Increase heat to medium, add half of remaining ingredients. Stir frequently to
avoid burning for 30 minutes. Place potatoes in baking pan and place baking pan
in oven at 250 degrees. Repeat for remainder of potatoes.
Enjoy!
