Taters
A new recipe for baked potatoes from a new cookbook: slice them very thin, toss them in butter and rosemary, arrange them in a pan, and bake them at 375 for an hour and 20 minutes. They're all crunchy on top and soft underneath. The thinner they're sliced, the nicer the crinkly effect. They look like one of those beautiful open-faced apple tarts.The recipe called for a mandoline, but I just used a very sharp knife.
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3 comments:
I can’t see how you could go wrong with potatoes cooked in butter and rosemary.
That's a lot of slicing, but they do look nice. A hasselbeck potato is usually about as much slicing as I am willing to put in.
The slicing is only slightly tedious; it took me maybe 5 minutes to deal with 3 Idahoes, using my lovely sharp knife. The payoff is not only the good looks but a nice crunchiness on top, something you can't get with either an ordinary baked potato or stove-top home fries. It's like really crisp hashbrowns.
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