Fanned Potatoes with Hungarian Paprika and Sour Cream

Serves 6.

Instructions

Place the butter in a small saucepan set over medium high heat. Cook the butter until it begins to foam and then the foam subsides. Continue to cook until the white solids or milk solids, turn to a rich golden brown and the butter just begins to smoke. Remove from the heat immediately and add the sweet, smoked and hot paprika, green onions, 1 ½ teaspoons salt and ¼ teaspoon pepper and stir together.

Preheat the oven to 400°F.

Working with one potato at a time, place it in the well of a wooden spoon. Starting at one end of the potato and working toward the other end, make a series of crosswise vertical cuts about ¼-inch apart, taking care not to cut all the way through the potato. The wooden spoon should help with this; the knife will hit the sides of the indentation of the spoon before it can go all the way through the potato.

Place the potatoes on a small baking sheet. Using a small spoon, separate the layers of the potato gently and spoon some of the paprika and green onion butter between the slices of the potato. Season the top of the potato with salt and bake the potatoes until the tops are crispy and the potatoes are cooked through, about 45 to 60 minutes depending upon the size of the potato.

Serve immediately with a dollop of sour cream and a sprinkle of dill.

Ingredients

¼ cup unsalted butter
1 tablespoon Hungarian sweet paprika
½ teaspoon Hungarian smoked paprika
½ teaspoon Hungarian smoked paprika
3 green onions, white and green, thinly sliced
Kosher salt and freshly ground black pepper
6 red or white potatoes, each a little larger than a tennis ball, scrubbed and dried
¾ cup sour cream
2 tablespoons chopped fresh dill

Fanned Potatoes with Hungarian Paprika and Sour Cream