Lydias Vanishing Potato Slices Food

CRISPY SLICED ROASTED POTATOES

Steps:

• Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
• Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)

Steps:

• Pour enough water over the potatoes in a large pot to cover them by three fingers.
• Season the water with salt; bring to a boil.
• Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
• Drain potatoes and let stand until cool enough to handle.
• Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
• Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
• *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
• Remove pan from heat and cool to room temperature before adding to the riced potatoes.
• *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
• Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

LYDIA'S VANISHING POTATO SLICES

Steps:

• Preheat oven to 400F. Put potatoes and olive oil in a bowl and toss until potatoes are well coated. If necessary, add a bit more oil. Sprinkle with salt and pepper; toss a bit more. Put potatoes in a single layer in several 13X9 pans or jelly roll pans or roasting pans with edges or similar trays. Sprinkle liberally with grated cheese, turning to coat both sides. Cook about 15-20 minutes or until brown and crispy on the bottom. Turn over potato slices and return to oven until slices are brown on the other side, about 10-20 minutes depending on the thickness and your preference of color. Serve plain or with ketchup.