Potato Caraway Sticks

1 large baking potato, 10 - 12 ounces, scrubbed and dried ½ teaspoon vegetable oil 1¼ ounces Reggiano Parmesan cheese, cut in 1 - inch pieces 2 teaspoons caraway seeds ¼ cup unsalted butter, cut in 4 pieces 1¼ cups all-purpose flour 2 teaspoons kosher salt, divided ⅛ teaspoon cayenne pepper 1 large egg, lightly beaten 1 tablespoon water

Calories 43 (42% from fat) · carb 5g · protein 1g · fat 2g · sat fat 1g · chol 10mg · sod 106mg · calc 17mg · fiber 0g

Preheat oven to 375°F. Rub the potato with vegetable oil and prick several times with the tines of a fork. Bake in the preheated oven until tender, about 1 hour. Cut in half and let cool for 10 minutes. Measure out 1 cup of potato flesh; discard the remainder or reserve for another use. Let potato cool. Insert the metal blade in a Cuisinart® food processor. With the machine running, drop the Parmesan cubes and caraway seeds through the small feed tube, process 15 - 20 seconds, until cheese is finely ground. Add cooled potato, butter, flour, ½ teaspoon of the salt, and cayenne. Process until mixture just comes together, but does not completely form a ball, about 10 seconds. Shape into a 1 - inch thick disc. Wrap in plastic wrap, and chill for 15 minutes in the freezer. Preheat oven to 475°F. Line baking sheets with parchment or a nonstick baking liner. On a lightly floured surface, roll dough out to a ¼ - inch thick rectangle. In a small bowl, beat the egg with water to make an egg wash. Brush egg wash evenly over pastry surface. Sprinkle evenly with kosher salt. Using a pastry wheel or pizza cutter, cut pastry into 2½ x ½ - inch strips. Arrange strips 1 - inch apart on prepared baking sheets. Bake about 12 - 15 minutes until golden brown. Transfer to a rack to cool. May be served slightly warm from the oven or allow to cool completely and store tightly covered in an airtight container.