I am honest… I don’t know the origin of the name of these Macario potatoes. A friend told me about them some time ago, I was intrigued and noted down the name and recipe. Then I forgot about them. Until today. While browsing through my notes, here they are again. I did a brief search on the web but didn’t find an answer to my question: but why Macario? So if any of you know, you would do me a huge favor by leaving me a comment. What I do know for sure is that they are really delicious as well as easy to prepare. The ingredients are simple and usually already present in the kitchen. Here is my version and I recommend you try them as soon as possible, sure that it will be a recipe you will repeat often.
Other fantastic potato recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Macario Potatoes
- 28 oz potatoes (weight net of waste)
- 5 oz golden onion (weight net of waste)
- 1 bunch parsley
- 3.5 oz butter (+ extra for the baking dish)
- 0.2 cups milk (warm)
- 2 oz cooked ham (in a single slice)
- 1.8 oz Grana Padano grated (or Parmesan)
- extra virgin olive oil
- salt
Tools
I cooked the potatoes in the microwave for convenience, but you can easily boil them in salted water on the stovetop.
- Potato peeler
- 1 Casserole Pyrex
- 1 Pan
- 1 Baking dish
Preparation of Macario Potatoes
Peel the potatoes, wash them and, without drying them, cut them into chunks.
Then transfer them to a glass casserole, add a few tablespoons of water and cook them in the microwave for about ten minutes at maximum power (in my case 900 W). Of course, as I wrote above, if you don’t have a microwave, you can cook them on the stovetop starting with salted cold water.
Coarsely chop the onion and sauté it over low heat with a drizzle of oil in a small pan.
When it has softened (it will take 3/4 minutes), remove it from the heat and add the chopped parsley.
Dice the cooked ham.
Mash the potatoes without breaking them too much. I didn’t turn them completely into puree but kept some coarse pieces. For this reason, I didn’t use the classic potato masher. Then salt them to taste.
Then add 0.7 oz of butter in pieces, the onion and parsley mix, and the diced cooked ham.
Also add the warm milk and mix gently.
Transfer the obtained mixture into a previously buttered baking dish without pressing it too much. In some recipes, however, I have seen that they flatten it completely. I preferred to keep the surface less uniform.
Finally, sprinkle the surface with grated cheese and drizzle with the remaining melted butter (1 oz).
Bake the Macario potatoes in a preheated static oven at 392°F for 15 minutes plus a few minutes in the grill function until they are well browned.
Take them out of the oven and let them cool slightly before serving. Enjoy! Paola
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