Serves 4 Difficulty
Butter 16 small red potatoes Olive oil 2 garlic cloves, unpeeled Salt
Preheat oven to 450 degrees F.
With a small paring knife, cut a slice all the way around, but not all the way through, the top of each potato, about 1" from the top. This ’top’ will be the mushroom cap of your potato.
Flip potato over and cut straight lines from the bottom of the potato to the knife cut near the top. Repeat all the way around the potato. This will be the stem of the mushroom potato. Continue to carve until you get the desired thickness of the stem. Cut the bottom of the stem flat. Repeat with all potatoes.
Butter a baking dish and add mushroom potatoes and two garlic cloves. Toss with olive oil and sprinke with salt. Bake for 30 minutes, stirring once. Serve 4 per plate.
These potatoes are an adorable and elegant side dish for almost any entree. Start with small red potatoes.