Easter is just around the corner, and I've come up with an easy way to make your holiday meal a little more festive. My roasted potato bunnies will put a smile on the faces of your family and friends. They work equally as well for brunch or dinner and they're very easy to make. The hardest part will be to find a small bunny cookie cutter, at this late date, if you don't already have one.
You can use any kind or color of potatoes, the most important thing is to find large ones. I made these bunnies out of four different types of sweet potatoes, because I'm allergic to the regular kind. Starting from the left are Hannah and Japanese sweet potatoes. Both have white/yellow flesh inside so you can use one or the other.
The third is a garnet yam, with it's distinctive orange flesh.
Slice the potatoes about a quarter of an inch thick, being careful not to cut your yourself, bloody bunnies wouldn't be so festive. Place the cookie cutter on the potato and set another board on top of it and press down. Potatoes are starchy and hard to cut but this method makes it really easy.
When you're done, you should have a number of different colored bunnies.
Put the bunnies on a cookie sheet and brush both sides with some olive oil and salt them.
The white and purple bunnies cook faster than the orange ones so I put the orange ones in the oven first for 10 minutes and then I added the others. This way they all come out of the oven at the same time. Sprinkle them with a little fresh rosemary and serve immediately.
Roasted Potato Bunnies
Use organic ingredients whenever possible
1-2 very large potatoes or sweet potatoes/yams per person
1 small bunny cookie cutter
Preheat your oven to 425˚
Slice the potatoes into 1/4" slices lenghtwise
Cut out the bunny shapes buy placing the potato slice and cookie cutter between two chopping boards and pressing down.
Brush both sides of the bunnies with olive oil and salt them.
If you are using garnet sweet potatoes/yams put them on the cookie sheet and bake for 10 minutes
Add the rest of the potato bunnies to the cookie sheet
Bake for 15 minutes more.
Remove them from the oven and turn the all over.
Bake for another 15 minutes or more until they are browned.
Remove them from the oven and sprinkle with rosemary.
You'll have a lot of scraps left over, don't throw them out, think about making some hash. Here's my recipe for sweet potato hash.