Thanksgiving Parsley Leaf Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Sunset, November 2003. A beautiful & simple potato presentation! Ingredients:
6 tablespoons unsalted butter, melted (3/4 stick) |
8 russet baking potatoes, scrubbed |
16 leaves flat-leaf italian parsley |
Directions:
1. Put oven rack in middle position and preheat oven to 450. Pour butter into a large shallow baking pan about 1 deep and tilt to coat bottom completely. Working with 1 potato at a time, cut potato in half, lengthwise. Do not peel.
2. Press and center a single parsley leaf on cut side of each potato half and season lightly with salt. (The starch in the potato will adhere the leaf rather like glue.).
3. Put potatoes, cut sides down, into the butter in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, about 45 minutes.
4. Potatoes can be kept warm with cut sides up for about 30 minutes (loosley cover with foil.).
5. Of course, recipe can be easily altered for any number of servings.
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