Thursday, January 2, 2014

Parsley-Baked Potatoes



These stunning potatoes are a delight to the eye and palate.  Three minutes' prep time, half an hour in the oven. 

Here's how:

To serve two or three reasonable people, you’ll need:


Two russet potatoes, each about 4” long
Several sprigs of fresh flat-leaf parsley, washed and dried
4 tablespoons butter [for a vegan dish, omit butter and double the oil]
4 tablespoons olive oil
Salt
Freshly-ground pepper

Pre-heat the oven to 450˚F.

Scrub the potatoes, but do not peel them.

While the oven is heating, put the butter and olive oil in a roasting pan, and place the pan in the oven for just a few minutes, until the better melts. Set the timer for one minute. The butter should be just melted but not bubbling and certainly not browned. Remove the pan from the oven.

Cut each potato in half lengthwise.

Place the parsley leaves on each cut half. This was easy to do if I “glued” the leaves on with a little of the melted butter. And the butter held the leaves in place, which is important, as you’ll see.



Sprinkle the cut sides generously with salt and freshly-ground pepper. (I use sea salt, in a grinder.) (This photo was taken before I put the pepper on.)


Place the potatoes cut side down in the roasting pan. Place them carefully so that you don’t need to move them around once they are there, with the goal being not to displace the parsley leaves.



Roast the potatoes for 35-35 minutes, depending on size, until they are tender. No need to turn them.

Serve immediately, cut sides up.


(Adapted from Smitten Kitchen)

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