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Baker’s Memory Potatoes

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Tvfn	1	Servings

INGREDIENTS

2	T	Peanut oil
2		Onions, about 2/3 to 3/4
		pound peeled and finely
		diced
1	T	Fresh minced thyme or 1
		teaspoon dried crumbled
		thyme
1	T	Champagne Vinegar or white
		wine vinegar
		Salt and freshly ground
		black pepper to taste
1 1/4	lb	Russet potatoes, about 5
		medium peeled
2	oz	Unsalted butter, 1/2 stick
		melted
		Salt and freshly ground
		black pepper to taste

INSTRUCTIONS

For the Onion Filling, place a heavy medium saucepan on medium low
heat and add the oil. Add the onions and thyme, cover and cook until
very tender, for about 20 minutes, stirring occasionally. Add the
vinegar, bring to a boil and stir until absorbed. Season with salt  and
pepper. (This can be prepared ahead, cooled, covered and set  aside at
room temperature.) For the potatoes, carefully cut potatoes  into thin,
even slices using a knife, a mandoline or a food processor  with a
slicing blade. Place in a large bowl of cold water. (This can  be
prepared to this point and set aside at room temperature in bowl
covered with cold water. Drain before continuing with the recipe.) To
cook, preheat the oven to 450 degrees Fahrenheit. Dry the drained
potatoes well in a lettuce spinner and a clean bath towel. Line a
large baking sheet with parchment paper. Trace four 5 inch circles on
the parchment with dark ink. Turn the paper over. If the circles are
not visible, redraw them so they are. Brush the circles lightly with
butter. Overlap the potatoes to cover the bottom of each circle,  using
the least attractive slices for the center. Brush lightly with  butter.
Season with salt and pepper. Divide the onions among the  centers of
the circles. Flatten onions to 1/8 inch thick circles  using a spatula.
Overlap 1 layer of potatoes around the rim of each  circle, leaving
part of the onion center exposed. Brush the top layer  of potatoes
lightly with butter. Season with salt and pepper. Press  down on the
top layer, sealing it to the bottom layer. Bake until  brown and crisp,
for about 30 minutes. Press the layers together and  neaten edges
several times while baking. To serve, slide a long  narrow spatula
under the potatoes to loosen them from the paper.  Switch to a broad
spatula and carefully transfer the potatoes to 4  small or main course
plates, neatening the edges if necessary. Serve  immediately. Yield: 4
servings  Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to
MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May
31, 97

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1271 Calories From Fat: 655 Total Fat: 74.3g Cholesterol: 121.9mg Sodium: 676mg Potassium: 3404.3mg Carbohydrates: 139.3g Fiber: 17.9g Sugar: 12.2g Protein: 17.6g