Remember playing with roly polies when you were younger?
Are you now feeling nostalgic and yet, somehow, repulsed?
I wish I could rename these roly poly potatoes. Or armadillo potatoes. They’re beautiful. Unfortunately, both times I’ve made these they’ve come out imperfect. The ends and loose pieces are amazing, sort of like crispy potato chips with a creamy center. But the middles either remain partially raw or become dry from not enough fat; I haven’t decided.
But anyway. The aesthetics can’t be beat, and people do seem to get it right, so hopefully you will too.
Ingredients
- 3 lbs new potatoes
- 1 Tbsp unsalted butter, melted
- 2 Tbsp olive oil
- kosher salt
- freshly ground pepper
- za’atar spice (available at the West Side Market) or chopped fresh parsley, for garnish
yum.. i like anything potato
You and Andrew should perfect it. Readysetgo.
Try covering the pan with aluminum foil for the first 20 minutes or so, then cook them uncovered them for the rest of the time. It steams the potatoes through so you might be able to avoid the uncooked and/or dry centers. Hope that helps!
That sounds like a great idea! Thanks for following up on my dilemma, I’ll try it for sure.
This is one of my favorite types of recipes for potatoes, so easy to do several and bake off, then keep warm and take to a special dinner such as Thanksgiving. Did you know that February is Potato Lovers Month? Perfect to fix for Valentine’s Day dinner and pair with shrimp or a big steak.
Are you a potato spokesperson? Every month is a Potato Lover’s month as far as I’m concerned!