MANDOLIN PAN RECIPES
CRISPY POTATO ROAST RECIPE | MARTHA STEWART
The thinner the potatoes are cut, the crispier they'll become in the oven.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Nutrition Facts : Calories 284 g, FatContent 10 g, FiberContent 3 g, ProteinContent 6 g
HERBED POTATO STACKS RECIPE | SOUTHERN LIVING
These Herbed Potato Stacks completely transform the humble potato into an elegant side dish that will impress any holiday dinner guests.
Provided by Robby Melvin
Total Time 1 hours 10 minutes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1/16-inch-thick slices using a mandoline or sharp knife.
- Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.
- Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately.
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