For a little background on how we ended up up NOT having corned beef and cabbage for St. Patrick's day, see this post.
I've had this recipe for Irish Potatoes from Stephanie O'Dea's "A Year of Slow Cooking" site for several months, and have even put them on the menu plan a few times. Somehow though, they kept getting bumped. But they finally had their moment on St. Patrick's Day 2011!
These potatoes are dead simple to make, and can either be done in a CrockPot or on the stove top. I did the CrockPot method so that the potato wedges could cook all day while I did other stuff. I used red potatoes cut in to wedges - not too small, as I didn't want them to turn into mush as they cooked. They were served with Porcupine Meatballs which seemed to work out just fine. I added the butter, lemon juice, and seasonings after I had put the meatballs into the oven, which gave the potatoes about 30 minutes to soak up the tangy sauce.
YUM! We liked these - easy to make and tasty, two keys to becoming a "repeat recipe" around here!
~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)
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