Everyone has their own taste in decorating. I have my own taste, and I believe everyone has the right to decorate to their own taste. One thing I have never figured out in decorating, though, is when people try to do a "country" style. Rusted plows in the yard, signs advertising farm wares, outhouses...it can be a bit curious. I have found in my observations that the "real country" people have these things because they serve a purpose, not just being cute. Adopting certain words and phrases are part of the decor trend, but I know people who actually talk like that. This recipe uses the word "taters." My dad and his family used taters for potatoes, maters for tomatoes, and sal-et for salad, to name a few. I am not sure if this is how country folk make taters, as there are as many types of country folk as there are ways to make taters, but it was delicious and I enjoyed them. (Although, I always called these tater wedges...)
Ingredients: potatoes, egg, bread crumbs, salt and pepper, butter
Step 1: Cut potatoes into wedges (unpeeled) and dip into egg. Step 2: Roll in bread crumbs, seasoned with lots of salt and pepper. Step 3: Place 1 layer thick in baking dish. Step 4: Pour melted butter over potatoes and bake, covered, at 350 F for 1 hour or longer if needed. Can be baked ahead.
Notes: I think the potatoes could have benefitted from baking uncovered toward the end to crisp up a little, but I happen to adore crispy potatoes, so I may be biased.
Salt and Pepper
Cut potatoes into wedges (unpeeled) and dip into egg. Roll in bread crumbs, seasoned with lots of salt and pepper. Place 1 layer thick in baking dish. Pour melted butter over potatoes and bake, covered, at 350 F for 1 hour or longer if needed. Can be baked ahead and reheated.
Source: Freida Hovis, A Southern Bit of Heaven from the Families of Lawings Chapel Baptist Church, 1989