The Potato Roll
Ingredients - Red Skinned Potatoes(5lbs), cabbage(1 head), onion(1 whole), garlic(1 clove), butter (1 to 1 1/2 sticks), bacon (8oz, half a package), seasoning (fajita seasoning, garlic salt, onion powder, Sprinkle with Tony Chachere's Creole to taste)
Optional Ingredients - jalapenos, serrano peppers, poblano peppers, squash, zucchini, broccoli, cauliflower, or whatever you are in the mood for
1) Slice everything, potatoes need to be pretty thin and not larger than about 3/8 of an inch, peel them if you like or not
2) The trick to cooking this is that it needs to be sealed air tight so the choice of dish to use can vary. I prefer an aluminum pan from wal-mart because of no clean up. The pan size will vary depending on how many you are cooking for. The normal size for me is 12''x20''x3''. Although I have used a glass pan and baked in the oven too. Works the same.
3) Rub butter all over the bottom of the pan
4) First layer is a small amount of onion, we call them the sacrificial onions because they will burn.
top layer - 1 inch slices of bacon (use about half a package)
next up - 1 to 1 1/2 sticks of butter
next up - seasoning
next up - cabbage
next up - onion
next up - seasoning
next up - potatoes
next up - seasoning
next up - cabbage
next up - onion
next up - seasoning
next up - potatoes
bottom layer - onions but just a few
5) Pile it up high and seal with a foil cover, air tight. The trick is the buter and bacon juices will soak through everything.
6) cook about 350 degrees for 1 hour to 1 1/2 hours depending on size of the roll you made
Family Rule, just when you think you have enough seasoning, ADD MORE!!!!
Any questions or if I left out anything please let me know. And share some karma too.
Matt