Easter Potatoes

Name: Easter Potatoes
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

5 ingredients

5 steps

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

1

Scrub potatoes and pat dry. Insert a metal skewer into 1 end of each potato.
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.
3

Hold each potato by its skewer and paint food coloring onto the potato skin in designs, as desired, using small watercolor paintbrushes.
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.
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.