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Scottish Recipes - Oatmeal Potatoes Recipe

This is a good, but simple way to liven up the serving of potatoes - using one of Scotland's traditional ingredients - oatmeal. Traditionally pin-head oatmeal (the kernel has been cut in half and the floury meal taken out) any rough oatmeal (such as that used for real porridge) will do.
Potatoes (new ones are best)
2 tablespoons pinhead oatmeal
1 tablespoon butter

Boil your normal quantity of potatoes in the usual way. While they are cooking, toast the oatmeal slowly on a tray in the oven using a low/medium heat. Drain the potatoes and add the tablespoon of butter. Stir to allow the butter to coat the potatoes. Then add the toasted oatmeal and stir again. Serve the potatoes with a sprinkling of finely chopped parsley or chives.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide