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Suggest a better descriptionPreheat oven to 425! F. Cut the Idaho Potatoes into very thin slices, about l/16-inch thick. (You can use a food processor with the slicer blade attached or a mandolin.) Brush an 8-inch cast-iron skillet or pie plate with I tablespoon butter Arrange one-third of the potato slices in circular fashion over the bottom, slightly overlapping them. Sprinkle lightly with salt and pepper Brush with I tablespoon of butter Repeat the layers 2 more times, ending with butter Cover the potatoes with foil; weigh them dow n with a flat heavy lid, cake pan, or pie plate. Bake in oven for 30 minutes. Remove the weight and foil. Bake 15 to 20 minutes longer or until the potatoes are browned and crisp on top. To serve, carefully invert the potatoes onto a serving platter Cut into wedges. (Makes 3 servings) From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 1 | ||
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Calories: 761 | ||
Calories from Fat: 417 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 122mg | 38 % | |
Sodium 349.3mg | 12 % | |
Potassium 1881.8mg | 50 % | |
Total Carbohydrate 81g | 24 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 75.2g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 761
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