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Esther Potatoes


Esther French was a Jackson Prep girl Lou met at the Phi Mu house at Mississippi State back in 1985. Of course, Lou had all of those preconceived stereotype expectations of Esther that all small-town Mississippi girls have of Jackson girls when she first met her. Maybe a little snobby and rigid at first, Esther warmed up quickly to Lou’s slow southern drawl, and they became fast friends and remain so today. Shortly after marrying Brit Virden and moving to Greenville, Mississippi, they built a new house. It was beautiful. On our first visit to see their new home, Esther prepared these potatoes, and we have called them Esther Potatoes ever since. They are the perfect side dish to most any cut of beef or chicken and so easy to make.


Esther Potatoes


Ingredients:

6 medium potatoes with skins on, chopped into bite size chunks

1 package Lipton dry onion soup mix

Olive oil

Salt and Pepper

Directions:

Preheat oven to 400 degrees. In a mixing bowl, combine the potatoes with the onion soup mix and generously coat with olive oil until all the potatoes are coated well. Add a few shakes of salt and pepper. Coat a piece of aluminum foil with non-stick spray then transfer the potatoes to the foil. Seal all the edges before placing on a baking sheet. Bake the potatoes about 30 minutes or until tender.



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