Guest guest Posted February 14, 2001 Report Share Posted February 14, 2001 I think these would be good with the aioli I posted yesterday - this book is done in a series of menus and if I'm not mistaken, that's what the author intended. * Exported from MasterCook * Roasted Potato Batons Recipe By :The Voluptuous Vegan - Myra Kornfeld Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds russet potatoes (3 medium) 1/4 cup extra-virgin olive oil salt When potatoes are cooked this simply, the particular way they are cut and treated has everything to do with the way they taste. I cut them into batons, and wash the starch off to make the surface brown better. These potatoes are a lot like French fries but are less messy to make, with a fraction of the oil. They can be quite addictive. Preheat the oven to 375F. Peel the potatoes and cut lengthwise into 1/4-inch slabs. Stack a few slices at a time and cut lengthwise again into 1/4-inch batons. Rinse the potatoes under running water to remove surface starch. Drain on paper towels and pat lightly to dry. Place iin a medium bowl and toss with the oil and salt to taste. Spread the potatoes on a parchment-covered baking sheet and roast for about 45 minutes, tossing every 10 minutes, until the potatoes are lightly golden and cooked through. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 14g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 2 1/2 Fat. Nutr. Assoc. : 0 0 0 Quote Link to comment Share on other sites More sharing options...
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