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| This
potato dish is simple, yet takes 2 days to prepare. It is best
described as twice baked potato made into hash browns and fried.
By baking the potatoes in their skins, they develop a roasted
flavor. Let the potatoes cool after baking, then using a spoon,
scoop out chunks of the potato flesh. Cover and refrigerate
overnight. This allows the potato sugar and starch to cool.
Keeping the potato in chunks allows the pieces to become crisp
and golden during frying. |
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| 2
large russet potatoes |
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Salt
and black pepper |
| 2
tsp. fresh thyme, chopped |
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1
tbsp. canola oil |
| 3
tbsp. unsalted butter, melted |
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¼
cup bleu cheese, crumbled |
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Heat
oven to 400°. Cut a small slit in the end of each potato.
Bake on center rack of oven for 1 ½ hours. Take potatoes out
of oven and let cool to room temperature.
Cut each potato in half and using a small spoon, scoop the
flesh out in chunks. Place in a bowl, cover and refrigerate
overnight.
The next day, place the potatoes in a bowl with the thyme
and salt and pepper to taste. Gently toss the potatoes.
Heat oven to 425°. Heat a non-stick, ovenproof skillet
over medium high heat. Add the oil and 2 tbsp. of the butter.
Add enough of the potato chunks to cover the skillet. Press
down using a flat spatula. Sauté the potatoes for about 6-8
minutes, gently shaking the skillet.
Drizzle the potatoes with the remaining tablespoon of butter
and place the skillet in the oven. Bake the potatoes for 15
minutes.
Remove the skillet from the oven and cover with a plate. Invert
the skillet to unmold the potatoes onto the plate. Sprinkle
the potato cake with the bleu cheese.
Great
with beef tenderloin.
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