February 8: National Potato Lover’s Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baker's Memory Potatoes
Categories: Potatoes
Yield: 4 Servings

MMMMM-----------------------ONION FILLING----------------------------
2 tb Peanut oil
2 sm Onions; peeled, fine dice
1 tb Fresh minced thyme
+=OR=+
1 ts Dried thyme; crumbled
1 tb Champagne or white wine
- vinegar
Salt & fresh ground pepper

MMMMM--------------------------POTATOES-------------------------------
1 1/4 lb Russet potatoes; peeled
2 oz Unsalted butter; melted
Salt & fresh ground pepper

For the Onion Filling: Place a heavy medium saucepan on
medium low heat and add the oil. Add the onions and
thyme, cover and cook until very tender, for about 20
minutes, stirring occasionally. Add the vinegar, bring
to a boil and stir until absorbed. Season with salt and
pepper. (This can be prepared ahead, cooled, covered
and set aside at room temperature.)

For the potatoes: Carefully cut potatoes into thin, even
slices using a knife, a mandoline or a food processor
with a slicing blade. Place in a large bowl of cold
water. (This can be prepared to this point and set aside
at room temp in bowl covered with cold water. Drain
before continuing with the recipe.)

To cook: Preheat the oven to 450oF/232oC. Dry the drained
potatoes well in a lettuce spinner and a clean bath
towel. Line a large baking sheet with parchment paper.
Trace four 5 inch circles on the parchment with dark ink.
Turn the paper over. If the circles are not visible,
redraw them so they are. Brush the circles lightly with
butter. Overlap the potatoes to cover the bottom of each
circle, using least attractive slices for the center.
Brush lightly with butter.

Season with salt and pepper. Divide the onions among the
centers of the circles. Flatten onions to 1/8" thick
circles using a spatula. Overlap 1 layer of potatoes
around the rim of each circle, leaving part of the onion
center exposed. Brush the top layer of potatoes lightly
with butter.

Season with salt and pepper. Press down on the top layer,
sealing it to the bottom layer. Bake until brown and
crisp, for about 30 minutes. Press the layers together
and neaten edges several times while baking.

To serve, slide a long narrow spatula under the potatoes
to loosen them from the paper. Switch to a broad spatula
and carefully transfer the potatoes to 4 small or main
course plates, neatening the edges if necessary.

Serve immediately.

Recipe By : Chef du Jour - Michel Richard

Yield: 4 servings

From: http://www.recipesource.com

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... "Meat isn't murder, it's delicious." -- John Lydon

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