/4 of a sweet potato, strip the skin off, and
nd add how much fish, potato and egg you want to
n a bowl toss sweet potato with olive oil (enough to
an.
When hot, add potato and cook until golden-brown
o 425\u00b0F. Place the potato wedges on a large baking
ou can also use sweet potato (kumara) or any variety of
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
heaping tablespoonful of the potato mixture into the hot skillet
xtra virgin olive oil, a good shake of cayenne pepper and
ender.
7. Use a potato masher to mash the potatoes
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
ompletely, add the bloomed yeast/potato water, and the olive oil
Scrub, then bake the potato in the microwave, about
but fresh would be super good.
Chop up about 2
Preheat the oven to 400\u00b0F.
Toss the potato wedges in a bowl with the olive oil, garlic powder, and rosemary and season to taste. Put potatoes in a foil-lined baking pan and bake for 10 mins. Turn potatoes and bake them for another five mins, then leave them to cool before serving.
beat eggs in a large bowl, add green onions, potato, zucchini, cheeses, flour and melted butter. Season to taste with salt and pepper and cajun spice. Heat oil over medium heat in a heavy pan. scoop about a 3 oz batter and form a pancake in heated pan. Cook for 3 minutes on each side and then finish for about 5 minutes in a 325 oven.
Can be made 1-2 days ahead then reheated in oven.
Make sure you have a good quality, artisanal loaf of bread
oup is very rich, but good.
Refrigerate any unused portion
Cook potato in enough water to cover.<