Wednesday, May 21, 2008

potato fans

These were really good and well... interesting. It is always strange to say that food was interesting but these were. They were really very good but I guess they looked a little too much like not potatoes, right? I don't know. Taste good, look different. Here's the recipe -

Bread crumb topping

1 slice of white bread, torn in pieces
4 tablespoons of melted butter
½ cup of shredded sharp cheddar cheese
¼ cup of grated Parmesan cheese
1 teaspoon of paprika
½ teaspoon of garlic powder
Salt and pepper

Potato fans

4 russet potatoes, wash them up or they will taste like dirt and be gritty
2 tablespoons of olive oil
Salt and pepper

For the bread crumb topping: Heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes. Let cool 5 minutes, and then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

For the potato fans: Heat oven to 450 degrees. Cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact at the bottom. Clear as mud, right? I laid each potato between two chopsticks and cut down to the chopsticks so I did not cut all the way through the potatoes. Just be careful - it is not a fast slicing job. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking.

Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat the broiler.

Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 6 minutes.

I cannot remember what we ate with these potatoes. I am guessing some sort of chicken or beef but I am not certain. I have seen recipes for these and they called them hasselback potatoes but I'm not sure what that means.

Nothing else new to report here. Except that I am working on my own doll pattern after playing with and adapting other people's patterns. I am excited about it. I hope to be able to give one to my sister for her birthday at the end of July.

1 comment:

Heather said...

Oh my gosh.. I totally have made these potatoes before! They were really good- I only wish I had popped them back in the oven for a few minutes because they were still a little raw..haha