ith a large pinch of kosher salt, cover with water by
nd capers:
Rinse the potato slices under cold water and
ectangles).
Filling Instructions: Peel potato, cut lengthwise and then into
he 2 1/2 Tablespoons kosher salt. Heat just until the
Place the potato in a small saucepan and
umin, sugar, 1/4 t. Kosher salt, and 1/8 t
Scrub the potatoes
Wash and dry thoroughly
Puncture using sharp tines or a fork all over
Rub lightly with olive oil
Coat in Kosher salt
Bake at 400 degrees for at least 1 1/2 hours to 2 hours on the center rack, bare not in foil, and not on a pan
(you should put a pan with aluminum foil on the rack beneath to catch drippings)
Flip over each potato halfway through the baking
Remove and pierce lengthwise then squeeze to open
nother recipe.
Cut the potato halves in half lengthwise and
Preheat oven to 425\u00b0F.
Mix butter, kosher salt, thyme and hot sauce in 9-inch baking pan.
Add potato slices; toss to coat well.
Spread slices out in pan.
Bake 40 minutes or until lightly browned and tender.
ot with 1/4 cup kosher salt. Cover with cold water
creating a bowl. Place the potato skins flesh-side up on
ore if necessary.
Sweet Potato Spanish Tortilla: Turn on the
mall chunks. Add 1 tsp kosher salt (or 1/2 tsp
Prepare the Potato Cups.
Preheat oven to
part.
My trick -- Instant potato flakes. Rather than corn starch
uart warm water. Add the Kosher salt and light brown sugar
Slice each potato in half, then poke a
ompletely, add the bloomed yeast/potato water, and the olive oil
medium saucepan cover the potato with salted cold water. Bring
ntil smooth.
Put the potato cubes in a large mixing