Recipe for The Lodge at Geneva’s Breakfast Pinched Redskin Potatoes


Seated at the breakfast table at The Lodge of Geneva restaurant.
February 2016

Dear Friends,

Just a quick share of this yummy recipe, thanks to Barb at The Lodge of Geneva.  I just added it to my earlier post from February about Ohio, here.

Happy Weekend!



The Lodge at Geneva’s
Breakfast Pinched Redskin Potatoes.


The Lodge’s restaurant manager kindly gave me this recipe!
Thank you, Barb!
Barb says, “Guests LOVE our potatoes!!”

Red Potatoes
Cooking Oil, i.e. vegetable or peanut oil
Lowry’s Montreal Seasoning


Preheat oven at 350 degrees.

Take little red potatoes, baked at 350 for about 35 minutes until cooked.
In the meantime, heat up oil to around 350-375 degrees.
(I use my electric skillet for this.)

Let potatoes cool, then crumble/smash potatoes (I use a juice glass to smash them.)
and toss into the fryer with hot cooking oil, until browned.

Season with Lowry’s Montreal seasoning.


I attempt to post my blog bi-monthly. My next post will be on, or around, June 15.

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An evening view from our Lodge of Geneva room in February 2016.

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