potato ribbons are unique (and easy) side!
You are going to LOVE these potato ribbons – and I promise they’re not hard at all….
So here we are in November, and while I typically post Thanksgiving-ish recipes throughout the month, this year also has Hanukkah starting in November. Specifically, the Sunday night of Thanksgiving weekend.
So here we are. It’s gonna be a busy month around here!
As I really – REALLY – don’t want to make a full Thanksgiving dinner in October (so you can get the recipe in time for the actual holiday), or try to photograph it on the day of (cold turkey, my beloved guests??), I focus on other things. Sides, desserts, day-after breakfasts. AKA, the fun stuff.
Like these potato ribbons!
These look complicated but are not hard at all – and they are truly something unique. Most importantly they are delicious too, and super adaptable. The key is to slice the potatoes very thin – so a mandoline is your best friend here – and give them a good soak so they’re easy to roll.
I like to use cheddar for the cheese, and a combination of rosemary and thyme for the herbs, but swap for whatever you like!
The recipe that follows serves 3 – 4 nicely (assuming you’ll have other sides), so this is best for a smaller crowd – which I know many of us are still having these days. But you can easily scale it up – just use a larger dish (and maybe enlist some help for the rolling!).
This also makes for a fun starter – serve with some ranch dressing and have guests pull out the ribbons and dip in the dressing!
Let me know if you make it, and tag me on Instagram @sherisilver if you do!
3 russet potatoes, scrubbed
4 tablespoons unsalted butter (here’s a good tip!)
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh herbs (I used 1 tablespoon each rosemary and thyme)
salt and pepper
2 cups (about 8 ounces) shredded cheddar
herb sprigs for garnish (optional)
Use a mandoline to slice the potatoes lengthwise into 1/8″ thick long strips. Place in a large bowl with water and let soak for at least 30 minutes (and up to 2 hours). You will have more slices that you need; this accounts for breakage and/or slices that are too thick/too small.
Pre-heat the oven to 375 degrees; line a 9″ round or square baking pan with parchment paper. Have a few cans or jars ready (you’ll use those to keep the potatoes in place as you start rolling).
Heat the butter, oil, garlic and herbs in a small pan till melted. Remove from heat and cool slightly. Drain the potatoes and pat to dry. Wipe out the bowl.
Return potatoes to the bowl, pour the herb mixture over and toss to coat thoroughly. Season with salt and pepper and toss again.
Working with one slice at a time, roll as tightly as you can without breaking. Place upright in your prepared pan, starting on the edge – use a can to keep in place. The potatoes will start to uncurl a bit; that’s ok. Continue rolling and placing the slices in the pan, moving the can as needed. Once the pan is filled you can use additional rolled slices to fill in any gaps.
Bake for 20 minutes. Top with the shredded cheese and bake for an additional 30 minutes, or till golden brown. Garnish with herb sprigs if using; serve immediately.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/11/03/potato-ribbons/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These look beautiful
Thank you so much! 🙂
Wow this sounds amazing! I definitely will be trying it soon! I just discovered your blog (thanks to Westchester Foodies) and I’m so happy I did! It’s beautiful.
Oh thank you so so much! Let me know how it turns out! 🙂
read about potatoes ribbons in a fiction book, and googled it- found yours! Trying it today, they look so great!! thanks!
Oh wow! I’m so glad you found me! Let me know how they turn out!