Thursday, December 31, 2009

Crispy Crust Top baked Potatoes

  • 4 6-8 oz long baking potatoes, peeled.

  • 3 Tbsp extra-virgin olive oil, divided

  • 1/4 cup Parmesan cheese

  • 1/2 cup fine breadcrumps

  • 1tsp paprika

  • kosher salt to taste

  • 2 Tbsp melted butter

  • 2 tsp fresh parsley, minced for garnish

  1. Place the potaotes in cold water to prevent browning as they are prepared.

  2. Cut and discard a thin lengthwise slice from the bottom of each potato so that they will sit flat on a cutting board.

  3. Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through. Using a sharp knife held at right angles to the wooden spoons or chopsticks, thinly slice potatoes crosswise, do not cut completely through.

  4. Return potatoes to cold water and repeat this process until all potatoes are sliced.

  5. Towel dry potatoes, place cut side up in a shallow greased baking pan, brush with 1 tablespoons oil.

  6. In a food processor puree the Parmesan cheese, breadcrumbs, paprika, salt and remaining 2 tablespoon extra-virgin olive oil; spread on potatoes pressing to adhere. Cover with foil and bake potatoes at 450° for 30 minutes. Remove foil and bake 15-20 minutes more.

  7. The potato slices fan out as they bake. Drizzle with melted butter, parsley and serve.

Crispy Crust Baked Potatoes @ Group Recipes

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