Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
Ingredients
2 lbs US Russet Potatoes
5 tbsp Butter, melted
1 bunch Basil, chopped
2 tbsp Chives, finely sliced
1 tbsp Salt
½ tsp Fresh Ground Black Pepper
3 tbsp Grated Parmesan Cheese
Preparation
Preheat the oven to 230ºC.
Peel and slice the US russet potatoes into even pieces around 1.5 to 2mm thick.
Pour 4 tbsp. on the melted butter in with the potatoes and toss.
Add the thyme, chives, parmesan, salt & pepper. Toss well.
In a cast iron or heavy bottomed pan lay on the potato up, layer by layer.
Press and weigh down firmly with an ovenproof sauce plate.
Cook in the oven for 40 minutes.
Periodically take out of the oven and give the sauce plate a subtle but firm press to make sure the potato cooks evenly.
Cool down a bit and loosen the edges with a knife.
Flip over the pan with a plate underneath to catch the potato pave.
The bottom should be golden brown at this point.
Garnish with a little thyme, chives, parmesan and freshly cracked pepper.
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