Sometimes the side is the star — Herbed Sliced Baked Potatoes
You know when you go onto auto-pilot? Today has been a busy day. Side projects tap my energy and creative juices so just pulling dinner together without a lot of thought and invention is the order of the day. Tonight, just steak, potatoes and a green vegetable, simple right? Perhaps not.
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| California Chili Moldino Steak and Herbed Sliced Baked Potatoes |
A nice thick London Broil, rubbed with Paprika, Roasted Cumin, Dried Onions, Garlic and a bit of Chili California Molido, a pinch of Kosher Salt. Seared on top of the stove and finished with a splash of Zinfandel in the oven. Just waiting for sides to complete the meal. Fresh broccoli, easy, and no forethought required – steam it silly. But the potatoes needed a little love for more than just baked or boiled standard. Why not slice them up, spread some cheesy, herby deliciousness and bake until browned and crispy skinned. Sounded good to me. The firm flesh of the Yukon Gold potatoes hold up well as the herbed spread flavors the in-between-spaces of the potato. Garlic and herbs wafts through the kitchen. Is it dinner yet?
Happy Saturday, Yo.
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| Wash and dry your Yukon Gold Potatoes before applying Herb Spread |
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| Crispy skin, herbed and luscious insides of this baked potato. |
Sliced, Roasted, Herbed Potatoes
Serves 2
Prep Time 15 minutes
Cook Time 45-60 minutes
Ingredients
2 large Yukon Gold potatoes
2 tablespoons fresh grated Parmesan cheese
4 tablespoons fresh chopped herbs (Flat leaf parsley, Italian Oregano, Sweet Marjoram, Chives)
⅛ teaspoon granulated garlic or 1 fresh garlic clove minced
2 tablespoons Best Foods Mayonnaise
2 tablespoons Scallions, finely chopped
Prep
Preheat oven to 350 degrees
Wash and dry potatoes, make 6-8 slices horizontally cross each potato taking care not to cut clean through — accordion style.
Mix herb spread ingredients in small bowl, stir to blend thoroughly.
Directions
With a spoon, spread ½ teaspoon – ¾ teaspoon of herb spread between each slice of potato. Use all herb spread, re-stuffing between slices to balance out. Use a tooth pick insert to hold slices together and place in baking dish. Bake for 45-60 minutes until browned and fork tender. Remove from oven and let cool 3-5 minutes before serving.
Jamison and I are drooling over this post! Love how you’ve taken Yukon Golds to the outer limits of yum with this thoughtful (but decadent)treatment…Londol Broil also sounds amazing 😀
The potatoes are definately not low-cal, so they are really a treat and counterbalance the lowkey chili flavors on the steak.
I am so glad you both enjoyed this post as this dinner suited my meat and potato guy very well!
Mmmm…I can smell the potatoes from here! This is a new take on Hasslebeck potaotes…looks great! My daughter loves all that garlic. We had steak and potoaoes last night, with potato – sweet potato hash with fresh herbs!
Hey Lyndsey,
that potato hash sound terrific! As much a folks malign mayo, it does make a great binder for these ingredients with the parm and garlic. Thanks so much for stopping by and I hope you are having a fine transition to fall.