Bake this attractive side dish on the oven rack underneath the holiday roast or ham. To achieve the accordion effect, cut whole potatoes almost all the way through in a series of close vertical slices; the potatoes will fan out as they cook. Choose potatoes that weigh no more than six ounces each so they’ll finish cooking by the time your roast is done.
|8 medium red potatoes (6 ounces each)||1/2 teaspoon coarsely ground black pepper|
|4 tablespoons butter or margarine, melted||1 tablespoon chopped fresh parsley|
|1/2 teaspoon salt||1 tablespoon snipped fresh chives|
Preheat oven to 325°F. Grease 13" by 9" baking pan.
Set 1 potato on cutting board. With large knife, starting at one end of potato, cut a series of vertical slices about 1⁄8 inch apart, making sure not to cut all the way through. Repeat with remaining potatoes.
Insert a thyme sprig into four of the cuts in each potato. Arrange potatoes in prepared pan, cut side up; drizzle butter over tops. Sprinkle potatoes with salt and pepper; cover baking pan tightly with foil.
Place pan on lowest rack in oven and bake potatoes 1 hour 15 minutes or until fork-tender. Remove pan from oven and remove foil.
Turn oven control to broil. Place pan with potatoes on rack in broiler at closest position to heat source. Broil until browned on top, 5 to 7 minutes. Sprinkle with parsley and chives.
Each serving: About 205 calories, 3g protein, 35g carbohydrate, 16g total fat (4g saturated), 3g fiber, 16mg cholesterol, 219mg sodium
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