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Aug 18, 2017 · Ingredients. 6 medium russet potatoes (2 ¾ pounds total), peeled. 6 tablespoons butter, melted. Coarse salt and ground pepper. Directions. Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner.
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4 days ago · Cover the pan with a lid and bring to the boil. Reduce to a gentle simmer and cook for 5 minutes. Drain the potatoes and leave to steam-dry (in the colander or, ideally, spaced out on a wire rack) for at least 5 minutes. Add the goose fat or oil to the hot baking tray and return to the oven to heat through.
Preheat the oven to 220C/fan 200C/gas 7. 2. Cut the potatoes into even-sized pieces and put into a large pan. Cover with cold water, add a little salt and bring to the boil. Parboil for about 5 minutes. Drain the potatoes well in a colander, then shake the colander to fluff up the edges of the potatoes. 3.
May 16, 2017 · Directions. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise. Arrange potato slices vertically in dish. Wedge shallots throughout.
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- 4 min
1 day ago · Martha's Baked Sriracha Buffalo Wings. Martha Stewart's Strawberry Biscuit Sheet Cake. Martha Stewart's Apple-Bourbon Potpies. Martha Stewart's Mini Asian Meatballs in Lettuce Cups. Martha Stewart ...
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- Kelly Vaughan
Feb 15, 2024 · Baked potato purists use russet potatoes because they're starchy and have low moisture. Martha Stewart surprised me with a tip for using a different kind of potato. I tried it once and haven't looked back.
Jul 26, 2023 · A classic baked potato is a regular on Martha's lunch rotation. With our founder's foolproof method, the humble spud transforms into a tender, fluffy cloud encased in a crisp jacket when you prepare it right.
