|Recipe Title: Mosaic Potatoes|
Contributed by: TwinLakesChef
Note from the Diva
|PER SERVING: 110 calories, 2 g protein, 26 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 8 mg sodium, 2 g fiber.|
List of Ingredients
|-- 6 russet potatoes, well rinsed, dried|
-- 12 large, flat herb leaves, preferably Italian parsley
-- Olive oil
-- Salt and freshly ground pepper to taste
(adds a fantastic herb flavor, as well as to other veggies or slathered on bread)
1 cup butter, softened
1 T. finely snipped sage or 1 tsp dried sage
Fresh herb sprigs â€“ optional
In a small bowl, combine butter with sage. Shape into individual serving-size ports with a butter mold. Chill at least 2 hours or overnight.
|Cut off the ends of the potatoes to make a flat base. Working with 1 potato at a time, place it on its side and cut it in half on a diagonal. Using a sharp knife or a mandoline, cut a paper- thin slice off the diagonal "face" of each half-potato. |
Place an herb leaf ( flat leaf parsley or sage) on each and replace the slice over it.
Preheat the oven to 375 degrees.
Place a sheet of parchment paper on a baking sheet.
Drizzle olive oil onto the parchment, and brush to coat evenly.
Place the potato halves herbed-side down on the baking sheet. Bake for 35 minutes.
Check the potato ``faces'' that they do not brown too much. Continue to bake for 20 minutes and be careful not to burn. Season with salt and pepper.
Peel 3 medium-size (about 1 1/2 lb. total) russet potatoes.
Using a mandoline or vegetable slicer, cut potatoes in even slices about 1/16 inch thick. Coat 2 baking pans, each 10 by 15 inches, with about 1 tablespoon total olive or salad oil.
Divide potatoes into 2 equal portions and lay slices evenly in pans to cover bottoms; overlap slices about 1/2 inch. Gently brush potatoes with another 2 teaspoons olive or salad oil.
Bake in a 350 degree F oven until potatoes are brown and crisp, 35 to 45 minutes.
If some sections brown before others, cover dark parts lightly with foil. Cool galettes slightly, then loosen from pans with a spatula and break each sheet into 12 random shapes of approximately equal size.
If making ahead, let cool on pans, cover airtight, and let stand up to 4 hours.
To reheat, uncover and return to a 350 degrees F oven until crisp and hot to touch, about 5 minutes. Use warm.
Number of Servings: Serves 12.
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Nutritional Analysis: PER SERVING: 110 calories, 2 g protein, 26 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 8 mg sodium, 2 g fiber.
Tested & Approved Recipe