Easter Potatoes
For an Easter brunch, Helen Wallace decorated baked potatoes instead of eggs. Though she has mastered creating intricately patterned pysanky eggs, a Ukrainian art form, the potatoes were much easier to do. And, Wallace says, "the potatoes were a great centerpiece until it was time to eat them."
How to Make It
Step 1
1
Scrub potatoes and pat dry. Insert a metal skewer into 1 end of each potato.
Step 2
2
Pour each food coloring into a separate small bowl. Use colorings full-strength for intense color, or dilute with a few drops of water for paler hues.
Step 3
3
Hold each potato by its skewer and paint food coloring onto the potato skin in designs, as desired, using small watercolor paintbrushes.
Step 4
4
Lay potatoes on racks to dry, about 10 minutes. Remove skewers. Rub potato skin with oil and set in a 10- by 15-inch pan.
Step 5
5
Bake in a 375° oven until potatoes are soft when pressed, 40 to 50 minutes. Pile into a basket and serve hot, split open and seasoned with vinegar, butter, or sour cream, and salt and pepper to taste.
Ingredients
8 Yukon gold, thin-skinned white, or russet potatoes (1/2 lb. each)
Blue, red, and green food coloring
Salad oil
Rice vinegar, butter, or sour cream
Salt and pepper
Directions
Step 1
1
Scrub potatoes and pat dry. Insert a metal skewer into 1 end of each potato.
Step 2
2
Pour each food coloring into a separate small bowl. Use colorings full-strength for intense color, or dilute with a few drops of water for paler hues.
Step 3
3
Hold each potato by its skewer and paint food coloring onto the potato skin in designs, as desired, using small watercolor paintbrushes.
Step 4
4
Lay potatoes on racks to dry, about 10 minutes. Remove skewers. Rub potato skin with oil and set in a 10- by 15-inch pan.
Step 5
5
Bake in a 375° oven until potatoes are soft when pressed, 40 to 50 minutes. Pile into a basket and serve hot, split open and seasoned with vinegar, butter, or sour cream, and salt and pepper to taste.
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