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Nutrition Facts
Serving Size 1 (262g) Recipe makes 6 servings
Calories 289
Calories from Fat 48		(16%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 159mg		6%
Potassium 1016mg		29%
Total Carbohydrate 54.3g		18%
	Dietary Fiber 5.9g	23%
	Sugars 3.1g
Protein 7.2g		14%
detailed view... how is this calculated?

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Recipe #134443 | 1¼ hours | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 22, 2005

Posted for Zaar World Tour 2005. The chef, Helene Henderson, has updated this classic recipe by adding garlic, lemon and parsley. I changed this slightly to specify 1 tablespoon olive oil because she suggested simmering the garlic for 15-20 minutes in half a cup of oil and draining all except for 2 tablespoons. That would have mistakenly affected the calculation of the fat content. You could use 2 tablespoons, or just use 1 tablespoon. From The Swedish Table. I have not tried this recipe yet.

SERVES 6 (change servings and units)

Ingredients

3 lbs russet baking potatoes, peeled (about 6 medium)
1 tablespoon olive oil
6 garlic cloves, sliced
1 cup dry breadcrumbs
1 lemon, juice and zest of
3 sprigs fresh flat-leaf parsley, chopped
1 tablespoon butter, softened
salt and pepper, to taste

Directions

1
Preheat oven to 350 Fahrenheit.
2
Cut thin, cross-length slices three quarters of the way into each potato, and eighth of an inch apart (or as close as you can), being careful not to cut all the way through. Place in bowl of cold water to prevent discoloring. Set aside.
3
To prepare the topping, in small saucepan heat 1/2 cup olive oil over low heat, add garlic, and simmer until garlic is soft, about 15-20 minutes. Drain and set aside 1 tablespoon of oil. Combine garlic, bread crumbs, lemon zest, parsley, butter and salt and pepper. (Reserving lemon juice for later.).
4
Remove potatoes from water and pat dry with paper towels. In small baking dish, place potatoes cut side up. Divide bread-crumb mixture evenly over potatoes, and press gently into cuts using your fingertips.
5
Bake until potatoes are soft and browned on top, about 45 minutes. If the topping starts to burn before potatoes are done, cover loosely with aluminum foil.
6
While potatoes are baking prepare the vinaigrette by whisking 1 tablespoon of reserved oil into lemon juice and season with salt and pepper. Spoon a small amount of vinaigrette onto each potato.

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Featured Reviews for This Recipe

From: NcMysteryShopper

On Jun 22, 2007

We loved these potatoes! I baked the potatoes before hand for about 30 minutes lathered in olive oil and some kosher salt. The combination of flavors was perfect with out steak dinner! Very easy and very attractive. Zaar World Tour 3

0 people found this review helpful

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From: ~Rita~

On Jun 20, 2007

These were yummy! FYI Cut a narrow slice from the bottom of each potato; discard the slice (this helps the potato sit flat and not roll). Then you can place two wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. I was a bit confused with the oil so I just did my thing! Sauteed the garlic in 1 tablespoon oil I didn`t drain I just added the bread crumbs,lemon zest and juice, parsley, salt and pepper. Skipped the butter. I didn`t top with vinaigrette. I suggest to oil the potatoes then pre-baking them just to soften about 20 minutes then top with the yummy goodness. That would make it easier to get the flavoring into the potato.

2 people found this review helpful

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From: currybunny

On Sep 14, 2005

Extremely tasty and delicious! I had to crank up my (rather dodgy) oven a lot higher than the recipe stated and cooked for about an hour to get the brown crispy thing happening that I love in my potatoes! I will certainly make these again, this is a really lovely recipe!

4 people found this review helpful

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From: Kaarin

On Sep 15, 2005

I love the garlic oil-it added a lovely aroma. But we didn't use much of the vinaigrette-it was just a little too much lemon for us. These took about an hour to cook through to the middle, so I appreciated your suggestion to cover the potatoes with foil. These are quite good, and I will try them again. Thanks for sharing this recipe!

3 people found this review helpful

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