Today I asked my mom what dish I should bring for Christmas dinner. She needs potatoes. PERFECT! I have just the recipe in mind…
Shallot-Chanterelle Accordion Potatoes are special. Not only do they have a beautiful presentation, they are easy to make and don’t have the extra fat usually found in holiday spuds. The prep work can be done ahead of time with a 15-20 minute oven finish at the party. They were a hit at a recent class I taught. I hope you, too, can enjoy them soon!
Shallot-Chanterelle Accordion Potatoes (serves 6-8)
8-10 medium Yukon Gold potatoes (size B), about 2 pounds
4 large shallots, thinly sliced
4 large Chanterelle mushrooms, coarsely chopped (about 1 cup) please note: if Chanterelle mushrooms are not available, sliced cremini mushrooms can be substituted.
2 large sprigs rosemary
Salt and pepper
Preheat oven to 375 degrees. Make thin slice on one side of potato to allow potato to lay flat (and not rock). To make an accordion, cut deep slices across potato about 1/4 inch from bottom (do not cut through) and 1/4 inch thick. Place a shallot slice into each cut. Add a few rosemary leaves to at least 2 slits in each potato. Place potatoes in a 9×13 baking dish. Brush with olive oil. Salt and pepper each potato. Sprinkle with chanterelles and remaining shallots and rosemary leaves. Cover with aluminum foil and bake until potatoes are tender, about 40 minutes. (or, pre-bake for 25 minutes before transporting to a party to finish with another 15-20 minutes in the oven before serving). Enjoy!