Irish soda bread and wash it down with a cold, refreshing Guinness ice cream float. I hear that's what all the leprechauns will be serving when the tooth fairy and Easter bunny come over on Saturday night for the big shin dig.
PARSLEY LEAF POTATOES
Makes 4 to 6 servings
3 tablespoons unsalted butter, melted
4 large yukon gold or russet potatoes (about 2 lb.), scrubbed
8 fresh flat-leaf parsley leaves
1. Place oven rack in middle position and preheat oven to 450° F.
2. Pour butter into a shallow baking dish (1 inch deep) and tilt to coat bottom.
3. 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.
4. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, about 30-40 minutes.
Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.
Gourmet, November 2003
|I used butter potatoes, which are |
thin-skinned and very similar to yukon golds.
|parsley leaves on the potato halves|
|potato halves face down in melted butter|
|turned face up|