I'm not a huge fan of potatoes - baked, mashed, scalloped. It's not that I dislike them, they just don't do a whole lot for me. Until... today. These potatoes were so freaking bomb ass, I ate two servings at brunch, and went back for a half of a potato for a snack. I want to make more right now... we just don't have any potatoes left.
C'mon. Irish. Accordion. Potatoes. This was a total no brainer for music. Flogging Molly's "Drunken Lullabies". I love these guys. -jen
- 3 large baking potatoes
- 4 tablespoons butter, melted
- 2 teaspoons seasoning salt
- 2 teaspoons dried dill
- 1-2 lemons, sliced super thin
- 1-2 shallots, sliced super thin
Scrub outside of potatoes clean. Lay potato on cutting board and slice into 1/8-1/4" slices, not slicing through the bottom of the potato. You can use two wooden spoons on either side of the potato as a bumper to stop you from cutting through it like in this photo.
Drizzle all but a teaspoon or two of the melted butter over entire top of potato, using your fingers to separate the pieces and get butter down into the crevices. Sprinkle seasoning salt and dill over potatoes, separating pieces again to make sure seasoning gets into all the slots.
Squeeze sliced lemon and shallots, alternating, in between the potato slices. Brush the tops of the potatoes with the remaining butter. Place on a baking sheet and bake for 60-80 minutes, until potato is tender. (Timing depends on how large your potatoes are. Test a middle piece with a fork - if it slides in easily, it's done.)
Remove and serve. Don't forget to pull out the lemon wedges if you're not into eating lemon rind.
You could really season the potatoes with anything you wanted. I actually used Penzey's Forward spice mix, some salt, and the dill. Next time I'd like to use one of our chile-based spice rubs we make, and sprinkle some shredded cheese on during the last 10-15 minutes.