Thought this would be a fun novelty dish on my Easter table with Grilled Lamb and Steamed Baby Carrots with Garlic-Ginger Butter (both CL and worth looking up). Should've made more as they were a big hit. Four generations of Jews and Christians enjoyed them. As good as roasted potatoes with butter and s. cream would be. As I'm not crafty it was the most labor-intensive dish on my table. The drying time took forever. I actually got the hair dryer out. Might make again to a different group. Fun idea, definitely a novelty dish.
For an Easter brunch, Helen Wallace decorated baked potatoes instead of eggs. Though she has mastered creating intricately patterned pysanky eggs, a Ukrainian art form, the potatoes were much easier to do. And, Wallace says, "the potatoes were a great centerpiece until it was time to eat them."
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- Calories: 214
- Calories from fat: 16%
- Protein: 4.4g
- Fat: 3.8g
- Saturated fat: 0.4g
- Carbohydrate: 41g
- Fiber: 3.8g
- Sodium: 17mg
- Cholesterol: 0.0mg
- 8 Yukon gold, thin-skinned white, or russet potatoes (1/2 lb. each)
- Blue, red, and green food coloring
- Salad oil
- Rice vinegar, butter, or sour cream
- Salt and pepper
- 1. Scrub potatoes and pat dry. Insert a metal skewer into 1 end of each potato.
- 2. Pour each food coloring into a separate small bowl. Use colorings full-strength for intense color, or dilute with a few drops of water for paler hues.
- 3. Hold each potato by its skewer and paint food coloring onto the potato skin in designs, as desired, using small watercolor paintbrushes.
- 4. Lay potatoes on racks to dry, about 10 minutes. Remove skewers. Rub potato skin with oil and set in a 10- by 15-inch pan.
- 5. Bake in a 375° oven until potatoes are soft when pressed, 40 to 50 minutes. Pile into a basket and serve hot, split open and seasoned with vinegar, butter, or sour cream, and salt and pepper to taste.
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