Return to BigSpud Menu

Subject: Baked potato wafers
Newsgroups: rec.food.cooking

============================

From: Ken Knecht <kenkknot[at]deruknot.com>
Date: Thu, 15 Sep 2005 16:32:23 GMT
--------
Heat oven to 375

Select large well-shaped potato(es). Scrub well. Rub with butter.
 
Cut, without peeling, into 1/4" rounds

Place them on a generously buttered baking pan. Sprinkle with salt and 
pepper.

Cover

Bake for 20 minutes or until tender. Turn slices as they brown.

Serve garnished with minced parsley

============================

From: Jen <anyofus[at]bigpond.net.au>
Date: Fri, 16 Sep 2005 08:55:07 GMT
--------
Ken Knecht wrote:

> Heat oven to 375
>
> Select large well-shaped potato(es). Scrub well. Rub with butter.

Rub with butter before cutting?

> Cut, without peeling, into 1/4" rounds

? 1/4 " rounds?  The size of the potato?  How thin?

> Place them on a generously buttered baking pan. Sprinkle with salt and
> pepper.
>
> Cover
>
> Bake for 20 minutes or until tender. Turn slices as they brown.
>
> Serve garnished with minced parsley

Sounds wonderful.  Sorry if I seem stupid with these questions.

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Fri, 16 Sep 2005 08:07:27 -0400
--------
Jen wrote:

> Rub with butter before cutting?

Yes, it would be tough to rub the skin with butter once they
are cut.

>> Cut, without peeling, into 1/4" rounds

> ? 1/4 " rounds?  The size of the potato?  How thin?

(smile)  1/4 inch thin.  They will make different size "coins"
to bake.

> Sounds wonderful.  Sorry if I seem stupid with these questions.

They do sound great, though I'm having trouble seeing that they
will brown if they are covered.

nancy (thinking granulated garlic might bake nicely on them) 

============================

From: Jen <anyofus[at]bigpond.net.au>
Date: Fri, 16 Sep 2005 12:36:32 GMT
--------
>>> Select large well-shaped potato(es). Scrub well. Rub with butter.
>
>> Rub with butter before cutting?
>
> Yes, it would be tough to rub the skin with butter once they
> are cut.

Oh yeah!!!

>>> Cut, without peeling, into 1/4" rounds
>
>> ? 1/4 " rounds?  The size of the potato?  How thin?
>
> (smile)  1/4 inch thin.  They will make different size "coins"
> to bake.

Oh yeah!!!

They were stupid questions weren't they, I'm usually not that stupid.  But 
I'm used to cm.

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Fri, 16 Sep 2005 08:42:47 -0400
--------
Jen wrote:
> They were stupid questions weren't they, I'm usually not that stupid.  But 
> I'm used to cm.

(laugh)  No, sometimes it's tough to visualize what someone is saying.
They really do sound delicious, I think I'll make them today or tomorrow.

============================

From: Ken Knecht <kenkknot[at]deruknot.com>
Date: Fri, 16 Sep 2005 17:28:07 GMT
--------
Nancy Young wrote:
> They do sound great, though I'm having trouble seeing that they
> will brown if they are covered.

The recipe says to cover them but I don't. I thought the same as you when 
I tried them.

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Fri, 16 Sep 2005 14:03:55 -0400
--------
Ken Knecht wrote:
> The recipe says to cover them but I don't. I thought the same as you when
> I tried them.

Then that's what I'll do ... thanks.   nancy 

============================

From: Ken Knecht <kenkknot[at]deruknot.com>
Date: Fri, 16 Sep 2005 17:27:04 GMT
--------
Jen wrote:

> Rub with butter before cutting?

That's what the recipe says. I don't. I spray the pan and slices with 
butter-flavored no-stick.

> ? 1/4 " rounds?  The size of the potato?  How thin?
 
A 1/4" thin slices cut vertically through the potato lying on the cutting 
board - like I cut cucumbers for salad or bananas to add to Jello. Not 
thick or they'll take much more time to bake. I use a potato about a 
pound or somewhat more, well-rounded - like I choose for baking. I've 
used Idahos so far but have a large red potato I'm going to try next 
time. 

============================

From: Stan Horwitz <stan[at]temple.edu>
Date: Fri, 16 Sep 2005 20:16:19 -0400
--------
Ken Knecht wrote:
> Heat oven to 375
> 
> Select large well-shaped potato(es). Scrub well. Rub with butter.
>  
> Cut, without peeling, into 1/4" rounds
> 
> Place them on a generously buttered baking pan. Sprinkle with salt and 
> pepper.


If you really want to punch up your recipe, you can use a pan coated 
with olive oil instead of butter and sprinkle the potatoes with dried 
rosemary leaves.

============================

From: Ken Knecht <kenkknot[at]deruknot.com>
Date: Sat, 17 Sep 2005 13:36:23 GMT
--------
Stan Horwitz wrote:
> If you really want to punch up your recipe, you can use a pan coated 
> with olive oil instead of butter and sprinkle the potatoes with dried 
> rosemary leaves.

Thanks. I'll try that when I make the next batch.


Return to BigSpud Menu