potato stars

Ingredients for 6 servings:

• 4 large potatoes, mostly waxy
• e.g. olive oil
• ½ tsp rosemary needles
• ½ tsp curry or turmeric
• n. B. garlic
• salt and pepper
• 1 sprig(s) rosemary
• ½ liter of water
• 1 tbsp, leveled salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

like baked potatoes, only more creative

The tools you will need: a cutting board, a large, sealable bowl, a large star-shaped cookie cutter (approximately 5-6 cm in size – the diameter of the potatoes and the size of the star-shaped cutter should match), a bread slicer or a sharp, large knife, baking sheet(s), and parchment paper. Mix the marinade from the oil and spices in the sealable bowl. When adding salt, keep in mind that the potato stars will pass through salt water during processing. Wash and peel the potatoes. Cut into thick slices (1-1.5 cm). I used a bread slicer because such large, raw potatoes are difficult to cut evenly with a knife. Immediately after cutting, run the potato slices through the cold salt water to prevent discoloration when exposed to air. Cut out stars from the slices. This requires a bit of force. If you place a small board over the star shape while cutting and then press down with the palm of your hand from above, it will be easier. Place the stars in the sealable bowl with the marinade. Shake well to ensure every star gets the marinade and let it sit for a while (about 30 minutes). Line the baking sheets with baking paper and arrange the stars on the sheet – they shouldn’t overlap or touch each other. Place the rosemary sprig on the sheet and place in the oven. If using a fan oven, you can bake several sheets at once. Bake at 200°C for about 20-30 minutes, until the stars are golden yellow and soft and the tips are starting to brown. Turn them over occasionally. Remove from the sheet with a spatula and serve hot! We created this recipe for Christmas dinner in 2008, where every course had something to do with stars. We ate the stars as a side dish with roulades, Romanesco cheese, and carrots. It’s essentially just baked potatoes, only prettier. I can also imagine this being a great dish for a children’s birthday party with various cookie cutters, where the little ones can help. It’s also great to prepare ahead and let sit in the marinade.