Baker's Memory Potatoes

* Exported from MasterCook *

Baker's Memory Potatoes

Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ONION FILLING
2 Tablespoons peanut oil
2 Small onions -- (about 2/3 to 3/4
pound) peeled and finely diced
1 Tablespoon fresh minced thyme or 1 teaspoon dried -- crumbled
thyme
1 Tablespoon Champagne Vinegar or white wine vinegar
Salt and freshly ground black pepper to
taste
POTATOES
1 1/4 Pounds russet potatoes -- (about 5 medium)
peeled
2 Ounces unsalted butter -- (1/2 stick) melted
Salt and freshly ground black pepper to
taste

For the Onion Filling, place a heavy medium saucepan on medium low heat and
add the oil. Add the onions and thyme, cover and cook until very tender, for
about 20 minutes, stirring occasionally. Add the vinegar, bring to a boil and
stir until absorbed. Season with salt and pepper. (This can be prepared ahead,
cooled, covered and set aside at room temperature.)
For the potatoes, carefully cut potatoes into thin, even slices using a knife,
a mandoline or a food processor with a slicing blade. Place in a large bowl of
cold water. (This can be prepared to this point and set aside at room
temperature in bowl covered with cold water. Drain before continuing with the
recipe.)
To cook, preheat the oven to 450 degrees Fahrenheit. Dry the drained potatoes
well in a lettuce spinner and a clean bath towel. Line a large baking sheet
with parchment paper. Trace four 5 inch circles on the parchment with dark
ink. Turn the paper over. If the circles are not visible, redraw them so they
are. Brush the circles lightly with butter. Overlap the potatoes to cover the
bottom of each circle, using the least attractive slices for the center. Brush
lightly with butter. Season with salt and pepper. Divide the onions among the
centers of the circles. Flatten onions to 1/8 inch thick circles using a
spatula. Overlap 1 layer of potatoes around the rim of each circle, leaving
part of the onion center exposed. Brush the top layer of potatoes lightly with
butter. Season with salt and pepper. Press down on the top layer, sealing it
to the bottom layer. Bake until brown and crisp, for about 30 minutes. Press
the layers together and neaten edges several times while baking.
To serve, slide a long narrow spatula under the potatoes to loosen them from
the paper. Switch to a broad spatula and carefully transfer the potatoes to 4
small or main course plates, neatening the edges if necessary. Serve
immediately.
Yield: 4 servings


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