Roasted Potato Accordions
| Ingredients | Measure |
|---|---|
| Medium russet or yellow flesh potatoes | 24 |
| Thinly sliced lemons, prosciutto and garlic | As needed |
| Salt and pepper | As needed |
| Olive oil | As needed |
Method
Cut each potato across its width into ½-inch-thick slices, stopping ½ inch before the bottom so that the slices are still joined at the base. Insert 1 lemon, prosciutto or garlic slice into each cut. Place potatoes in roasting pan, season with salt and pepper and drizzle with oil. Roast in 400°F oven about 1 hour or until golden and tender. Serve with Sun-Dried Tomato Tapenade*, Greek Feta Dip**, or Chimichurri Sauce***.
Yield: 24 servings
* TO make Sun-Dried-Tomato Tapenade, combine 1 cup chopped sun-dried tomatoes, ¾ cup lemon-flavored olive oil and ¼ cup capers. (Yields 2 cups)
** To make Greek Feta Dip, in food processor, purée 2/3 lb feta cheese, 1 1/3 cups Greek-style yogurt and 3 tablespoons fresh dill. Season with salt and white pepper. (Yields 2 cups)
*** To make Chimichurri Sauce, in blender or food processor, process 6 cups loosely packed cilantro leaves, 1 cup vegetable oil, ½ cup garlic cloves, 1/3 cup dried oregano leaves, 1 tablespoon salt, 1 tablespoon red wine vinegar and 2 teaspoons black pepper to a coarse purée. (Yield 2 cups)
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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