POTATOE SLICER RECIPES

Name: Crispy Sliced Roasted Potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/4 pounds red-skinned potatoes; 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

CRISPY SLICED ROASTED POTATOES RECIPE | FOOD NETWORK ...

Crispy Sliced Roasted Potatoes Recipe | Food Network ... image

A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there's a chicken or roast already in the oven.

Provided by Food Network Kitchen

Categories side-dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

POTATO SCONES RECIPE | JAMIE OLIVER RECIPES

Potato Scones recipe | Jamie Oliver recipes image

You see potato scones quite a lot in Scotland, Ireland and Wales, served for breakfast with bacon and eggs, afternoon tea with butter and jam or supper with smoked salmon.

Total Time 30 minutes

Yield 2 to 4

Number Of Ingredients 4

Ingredients

250 g floury potatoes
25 g unsalted butter plus extra for greasing
50 g plain flour
¼ teaspoon baking powder

Steps:

1. Peel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender. Drain, then mash with the butter.
2. Combine the flour, baking powder and a good pinch of sea salt in a bowl. Add the warm mash to the flour mixture and combine gently with a spoon or your fingers to make a dough.
3. Gently shape the dough into 2 balls and transfer to a lightly floured work surface. Roll each ball into a circle about 5mm thick, prick all over with a fork, then cut into quarters.
4. Heat a griddle pan over a medium heat. Once hot, smear with a little butter. Carefully transfer the potato scones, in batches, to the pan and cook for 3 to 4 minutes on each side, or until golden brown.
5. Serve the hot potato scones with bacon and fried eggs, or scrambled eggs and slices of smoked salmon.

Nutrition Facts : Calories 275 calories, FatContent 10.9 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 5.3 g protein, CarbohydrateContent 37.7 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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1. Peel and roughly chop the potatoes, then cook in boiling salted water for 8 to 12 minutes, or until tender. Drain, then mash with the butter.
2. Combine the flour, baking powder and a good pinch of sea salt in a bowl. Add the warm mash to the flour mixture and combine gently with a spoon or your fingers to make a dough.
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