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Full Online Book HomeLearning KitchenVegetables - Potato - Pleated Potatoes
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Vegetables - Potato -  Pleated Potatoes Post by :RDiazAssoc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1388

Click below to download : Vegetables - Potato - Pleated Potatoes (Format : PDF)

Vegetables - Potato - Pleated Potatoes

1 baking potato
fat free Italian dressing
Parmesean Cheese
Salt and pepper to taste

Wash the potato well and dry. Spray with non stick spray. Starting at one end of the potato slice down through the potato every 1/4 inch to the bottom..being careful not to cut entirely through. Do this across the potato. It will look like an accodian when it is baked.

Baste with fat free dressing and wrap in foil. Bake for 15 minutes. Unwrap and baste with dressing again. Cover again and bake for another 15 minutes. Baste again. Continue until potato is done. The last 15 minutes you bake the potato leave it uncovered and sprinkle with parmesean cheese.

You can also sprinkle it with fresh parsley flakes if you want to dress it up more.

This is great on the grill in the summer too. Just baste often so it gets that taste of italian dressing. It is pretty good.

Or if you want I sometimes just cut the potato wedges and sprinkle fat free Italian dressing on it and bake it that way, uncovered.
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Vegetables - Potato -  Pommes Anna (potatoes Anna)
1 teaspoon kosher or sea salt 1/2 teaspoon black pepper 2 1/2 tablespoons unsalted butter 3 pounds peeled baking potatoes -- cut into 1/8-inch-thick slices 1 tablespoon unsalted butter -- melted and divided 1 tablespoon chopped fresh flat-leaf parsley -- optional Preheat oven to 450°. Combine salt and pepper in a small bowl. Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5

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8 ounces medium cheddar, shredded 3 medium russet potatoes, peeled and cubed 2 large onions, roughly chopped 2 tablespoons unsalted butter ½ teaspoon salt 2 large eggs 2 cups all purpose flour Heat the butter over medium heat and saute the onions until well softened. Season with salt and pepper and set aside. Boil potatoes and mash them with a small amount of milk or cream. Melt the cheese in with the potatoes and add some of the sautéed onions. Mix flour, egg and salt. Add enough warm water to make medium soft dough. Knead until blisters appear. Divide into two