I tried this last night and it was fabulous- REC Thanksgiving Parsley Leaf Potatoes

C

CathyZ

Well-known member
I don't know why Gourmet (Nov 2003) called it this but I didn't wait until Thanksgiving. I ran across the rec last evening and decided to try it. Gorgeous, simple, so tasty- I will make these often. The parsley leaf is "suspended" in the center of the potato half which is crunchy and brown- gorgeous on a plate. I also made a JC recipe- whole chicken stuffed with fresh tarragon, butter and trussed- then browned in a pot in butter on top of the stove- chicken then taken out while onions and carrots are cooked in the same butter. Then the chicken is put back on top of the veggies, covered tightly and roasted in the oven. After roasting, the chicken it taken out and kept warm, brown chicken stock (2c) put in with the juices and veggies (after skimming fat), cooked down, then a combo of cornstarch and Mediera (1T +2T) was put in and cooked for a few minutes, chopped tarragon (I also put some parsley in it) and a little butter finished the sauce (JC says strain it but I took the trusty immersion blender and pureed it all together) Very tasty. I also steamed asparagus and served it with buttered toasted breadcrumbs.

I am raving about the potatoes- I used Yukon Golds even though the rec calls for Russets. Also, I made two potatoes but used about 4T butter and I did baste the tops of the potatoes with butter before roasting them.

THANKSGIVING PARSLEY LEAF POTATOES

Gourmet Nov 2003

3/4 stick (6T) unsalted butter, melted

8 Russet potatoes, scrubbed

16 fresh flat-leaf parsley leaves

Put oven rack in middle position and preheat oven to 450 degrees. Pour butter into large shallow baking pan (1" deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do NOT turn over) until undersides are golden and potatoes are tender, 45 minutes.

 
Sounds terrific, and this reminds me of another parsley leaf trick..

When I make homemade dinner rolls, I have decorated them by placing an Italian parsley leaf on the top and brushing with beaten egg or egg white for a glaze and to glue the leaf to the roll. I also put small fresh sage leaves on some. The rolls were beautiful. Have to confess that I saw the idea in Better Homes and Gardens.

 
Isn't it interesting that a potato that is split and baked tastes so different from

one baked whole? Thanks for this recipe, I split and bake them with butter often, the parsley sounds like a wonderful addition. The chicken sounds wonderful...you sent me to "Mastering the Art of French Cooking, lol. Thankfully, you make it sound a lot simpler than she did!

 
Martha Stewart had a potato slice recipe that had parsley/herbs

sandwiched between 2 thinly cut(with mandolin) potato slices. I think she buttered them and layed the sandwiched slices on a cookie sheet and placed another cookie sheet on top to keep the slices from curling while baking. Baked at high temp and they made the most beautiful potato "chips". Rather labor intensive, but I could see using a few as a garnish stuck in a mound of yummy garlic mashed potatoes or a few stacked along side a steak.

 
Deb, KC, Curious and Ang- what fun. I love the roll idea. I made the Martha potato

slices once and they were almost too fussy to warrant the end result. Very lovely on the plate though.

Curious, you are so right- a potato split and baked tastes so different than a whole baked potato....could have something to do with the "B" word (butter!)

 
those Martha potatoes did sound too fussy, but once you set it

up assembly line and then pop it in the oven, it's not too bad, especially if you use a mandolin for the slicing. Definitely a foo foo item, but quite impressive.

 
I like this version better, Cathy. I used to make these for special occassions, but used

a technique where you slice the potatoes in half, then peeled a thin flap of the cut end with a veggie peeler, leaving it attached by one end. Then placed the parsley under the flap and roasted.

They are impressive on the plate. smileys/smile.gif

(Ack, my title should read "I like your version better, Cathy.....)

 
I made the potatoes last night ~ OH YUM!!...

The buttery crust was to die for. I've never roasted them cut-side down before but I have cut them in half lengthwise and roasted them cut-side up. Your way is MUCH better. I used unsalted butter as specified (it won't burn as fast) and sprinkled kosher salt on the cut-side. The parsley leaf was so cute. I used two russets for two of us, and 2 big Tbls of butter in a pyrex baking dish just big enough to hold the spuds. I brushed a bit of the melted butter on the skin side too. The only change I had to make was the oven temp because I had an eye-of-round roast in at the same time. I roasted all at 375. Potatoes were still crusty and good. Next time I'll try the higher temp.

 
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