Pan roasted potatoes fried in oatmeal was a regular side dish staple in our household growing up. My mother recounted how her father often made this dish for her as a child. She had told us it was what she knew to be depression era foods being that oatmeal is a good source of protein and combined with daily old boiled potatoes, was also an inexpensive dish to make.

In doing research to find a similar recipe, I kept stumbling across references to Scottish Potato dishes. Perhaps this indicates a nod to my maternal grandfather's Scottish heritage too. Here is a recipe from Delicious Magazine in the UK for Roasted Potatoes with an Oatmeal Crust.

• EASY
   
 
• JANUARY 2010

• SERVES 8
• TAKES 5 MINUTES TO MAKE, 1¼-1½ HOURS TO COOK

The Scottish-inspired oatmeal crust makes these roast potatoes super-crunchy. Try serving this side dish recipe as part of a knockout Burns Night dinner, with haggis-stuffed turkey and whisky gravy. 

• DAIRY-FREE RECIPES

NUTRITION: PER SERVING

CALORIES

275KCALS

FAT

10.8G (4.7G SATURATED)

PROTEIN

5.4G

CARBOHYDRATES

41.6G (1.1G SUGAR)

SALT

TRACE SALT