Bed Bath & Beyond since I didn't own one yet. The potatoes under or above were cooked just until tender and the amount of seasonings used didn't add any flavor whatsoever!
When it came time to inverting the potatoes from the hot out of the oven skillet to the platter this is where things got tricky. Mr. Sideline Chef was still at work and me standing just a hair under 5' tall made this task very difficult. The pan was heavy. I had my trusty Ove-Glove on and attempted to hold the platter over the skillet at the same time and tried to just flip it. Not happenin'. Screw it. I just took the pan and flipped it quickly over the platter. The potatoes folded in half and I just tried my best to reshape it. I did get burned from the pan's handle in the process of flipping after doing my best to pay attention not to do so. Obviously not well enough.
I can't really say too much effort was put into making this dish since the mandolin slicer does most of the work and the oven but the prep and wait time was not worth the end results. That is unless you take the Mr. Sideline Chef approach and use a cheese slice and add some heat from pickled jalapeno slices. If he wants this again he can make it.
MyRecipes.com and Sunset's August 2008 issue
Makes 8 servings
- 3 pounds Yukon gold potatoes
- 1 tbsp olive oil, divided
- 1/2 tsp sea salt
Fat: 1.7g (sat 0.2)
Cholesterol: 0.0 mg