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CRISPY BAKED POTATOES
•
10 medium,
yellow potatoes,
peeled & halved
•
2 tbsp. olive oil
•
1 tbsp. butter, melted
•
Sea salt for sprinkling
Follow the PEEL directions on page
8 to prepare the potatoes.
Cut peeled potatoes lengthwise.
Place potatoes in a large saucepan of cold water.
Bring to a boil over high heat. Boil for 5 minutes, then
drain. Place potatoes, flat face down, on a tray lined
with paper towels. Set aside for 20 minutes to cool.
Pre-heat oven to 350F (180C). Brush 2 large baking
trays with a little olive oil. Mix together the butter, 1/4
tsp. sea salt and remaining olive oil in a small bowl.
Use a fork to scrape the curved side of the
potato lengthways. Place potatoes in a single
layer, flat side down, on the baking trays.
Brush potatoes with butter/oil mixture.
Bake in oven for 50 minutes or until golden
brown. Sprinkle with sea salt to serve.
Serves five.
CLASSIC HASH BROWNS
•
2 russet potatoes,
peeled & shredded
•
2 tbsp. clarified butter
•
1 pinch paprika,
or to taste
•
1 pinch cayenne
pepper, or to taste
•
Salt and ground black
pepper to taste
Using the Small Shredded Blade, simultaneously
peel and shred the potatoes by following
the SHRED directions on page 7.
Place shredded potatoes into a large bowl filled with
cold water. Stir until water is cloudy, drain, and cover
potatoes again with fresh cold water. Stir again to
dissolve excess starch. Drain potatoes well, pat dry with
paper towels, and squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan
over medium heat. Sprinkle shredded potatoes
into the hot butter and season with salt, black
pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom,
about 5 minutes. Continue to cook and stir until
potatoes are browned all over, about 5 more minutes.
Serves two.
