Patate Fisarmonica

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Build a campfire or heat the oven to 425 degrees F.

Make slices across each potato about 1/4-inch apart, making sure not to cut all the way through; the slices should remain joined at the bottom. To do this, you can line your work surface with 2 parallel chop sticks and place a potato between them so you will not be able to cut through completely.

Place a sage leave between each potato slice (tear the leaf in half if it is too large). Add a sprinkling of the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap each potato in 2 layers of heavy-duty foil. If using a campfire, bury the package in the coals. Make sure you don't put them in the dead center of the fire or you'll end up with potato ash. Cook until tender and crisp, 35 to 45 minutes. The length of time will depend on how hot the fire is. Alternatively, you can bake the potatoes in the oven until tender, about 45 minutes.

Drizzle lightly with more olive oil before serving.

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5

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  • on August 04, 2014

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    We used smaller yukon type potatoes. deliciously simply. We used fresh rosemary and dill, since we did not have sage. One of the biggest issues with cooking potatoes is under cooking. This ensures an even and crisp potato that cooks quickly.

    Buon appetito!

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  • on June 09, 2014

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    I made these last night on the grill along with some chicken legs and thighs. I left the skins on the potatoes though. They were DELICIOUS and a really big hit with everyone. I sliced my garlic into thin almost "chip"like slices and stuffed them in the folds with the sage. I did not catch the whole episode but I did see Debi present this one thing and I said that I was going to make it so I did. It is not really difficult to make and it is super delish!

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  • on June 08, 2014

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    These potatoes are delicious! I used the oven method. As a personal family preference, I used Rosemary instead of Sage, and lots of garlic for me! I paired it with Jamie Deen's Crispy Chicken Cutlets, and a Caprese Salad. Great combination!

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