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Easter Potatoes





Yields
Makes 8 servings

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."

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 214Calories from Fat 16
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 17mg1%
Total Carbohydrate 41g14%

Dietary Fiber 3.8g16%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.