Baker's Memory Potatoes
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Baker's Memory Potatoes
Last updated 6/12/2012 1:06:31 AM. Recipe ID 32039. Report a problem with this recipe.
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      Title: Baker's memory potatoes
      Yield: 1 Servings
MMMMM-----------------------ONION FILLING----------------------------
      2 tb Peanut oil
      2 sm Onions, (about 2/3 to 3/4
           -pound) peeled and finely
      1 tb Fresh minced thyme or 1
           -teaspoon dried, crumbled
      1 tb 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)
           Salt and freshly ground
           -black pepper to taste
  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

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Recipe ID 32039 (Apr 03, 2005)

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