| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Idaho Potatoes, peeled |
| 4 |
tb |
Butter or margarine, melted salt and freshly ground black pepper to taste |
INSTRUCTIONS
Preheat oven to 425! F. Cut the Idaho Potatoes into very thin slices, about
l/16-inch thick. (You can use a food processor with the slicer blade
attached or a mandolin.) Brush an 8-inch cast-iron skillet or pie plate
with I tablespoon butter Arrange one-third of the potato slices in circular
fashion over the bottom, slightly overlapping them. Sprinkle lightly with
salt and pepper Brush with I tablespoon of butter Repeat the layers 2 more
times, ending with butter Cover the potatoes with foil; weigh them dow n
with a flat heavy lid, cake pan, or pie plate. Bake in oven for 30 minutes.
Remove the weight and foil. Bake 15 to 20 minutes longer or until the
potatoes are browned and crisp on top. To serve, carefully invert the
potatoes onto a serving platter Cut into wedges. (Makes 3 servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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