Baked potato wafers

"Ken Knecht" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Heat oven to 375

Select large well-shaped potato(es). Scrub well. Rub with butter.

Rub with butter before cutting?

Quoted message said:

Cut, without peeling, into 1/4" rounds

? 1/4 " rounds? The size of the potato? How thin?

Quoted message said:

Place them on a generously buttered baking pan. Sprinkle with salt and
pepper.

Cover

Bake for 20 minutes or until tender. Turn slices as they brown.

Serve garnished with minced parsley

Sounds wonderful. Sorry if I seem stupid with these questions.

Jen

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ken Knecht" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Heat oven to 375

Select large well-shaped potato(es). Scrub well. Rub with butter.

Quoted message said:

Rub with butter before cutting?

Yes, it would be tough to rub the skin with butter once they
are cut.

Quoted message said:

Quoted message said:

Cut, without peeling, into 1/4" rounds

Quoted message said:

? 1/4 " rounds? The size of the potato? How thin?

(smile) 1/4 inch thin. They will make different size "coins"
to bake.

Quoted message said:

Quoted message said:

Place them on a generously buttered baking pan. Sprinkle with salt and
pepper.

Cover

Bake for 20 minutes or until tender. Turn slices as they brown.

Serve garnished with minced parsley

Quoted message said:

Sounds wonderful. Sorry if I seem stupid with these questions.

They do sound great, though I'm having trouble seeing that they
will brown if they are covered.

nancy (thinking granulated garlic might bake nicely on them)

Quoted message said:

Quoted message said:

Quoted message said:

Select large well-shaped potato(es). Scrub well. Rub with butter.

Quoted message said:

Rub with butter before cutting?

Yes, it would be tough to rub the skin with butter once they
are cut.

Oh yeah!!!

Quoted message said:

Quoted message said:

Quoted message said:

Cut, without peeling, into 1/4" rounds

Quoted message said:

? 1/4 " rounds? The size of the potato? How thin?

(smile) 1/4 inch thin. They will make different size "coins"
to bake.

Oh yeah!!!

Quoted message said:

Quoted message said:

Quoted message said:

Place them on a generously buttered baking pan. Sprinkle with salt and
pepper.

Cover

Bake for 20 minutes or until tender. Turn slices as they brown.

Serve garnished with minced parsley

Quoted message said:

Sounds wonderful. Sorry if I seem stupid with these questions.

They do sound great, though I'm having trouble seeing that they
will brown if they are covered.

nancy (thinking granulated garlic might bake nicely on them)

They were stupid questions weren't they, I'm usually not that stupid. But
I'm used to cm.

Jen

"Jen" <[email hidden]> wrote

Quoted message said:

They were stupid questions weren't they, I'm usually not that stupid. But
I'm used to cm.

(laugh) No, sometimes it's tough to visualize what someone is saying.
They really do sound delicious, I think I'll make them today or tomorrow.

nancy

"Jen" <[email hidden]> wrote in news:LLvWe.48854$FA3.44034@news-
server.bigpond.net.au:

Quoted message said:

"Ken Knecht" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Heat oven to 375

Select large well-shaped potato(es). Scrub well. Rub with butter.

Rub with butter before cutting?

That's what the recipe says. I don't. I spray the pan and slices with
butter-flavored no-stick.

Quoted message said:

Quoted message said:

Cut, without peeling, into 1/4" rounds

? 1/4 " rounds? The size of the potato? How thin?

A 1/4" thin slices cut vertically through the potato lying on the cutting
board - like I cut cucumbers for salad or bananas to add to Jello. Not
thick or they'll take much more time to bake. I use a potato about a
pound or somewhat more, well-rounded - like I choose for baking. I've
used Idahos so far but have a large red potato I'm going to try next
time.

--
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"Nancy Young" <[email hidden]> wrote in news:dgeci2$f90$1
@news.monmouth.com:

Quoted message said:

They do sound great, though I'm having trouble seeing that they
will brown if they are covered.

The recipe says to cover them but I don't. I thought the same as you when
I tried them.

--
Untie the two knots to email me

"I'm not a member of any organized political party. I'm a Democrat."

Will Rogers

"Ken Knecht" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

They do sound great, though I'm having trouble seeing that they
will brown if they are covered.

Quoted message said:

The recipe says to cover them but I don't. I thought the same as you when
I tried them.

Then that's what I'll do ... thanks. nancy

In article <[email hidden]>,

Ken Knecht said:

Heat oven to 375

Select large well-shaped potato(es). Scrub well. Rub with butter.

Cut, without peeling, into 1/4" rounds

Place them on a generously buttered baking pan. Sprinkle with salt and
pepper.

If you really want to punch up your recipe, you can use a pan coated
with olive oil instead of butter and sprinkle the potatoes with dried
rosemary leaves.

Stan Horwitz <[email hidden]> wrote in news:stan-41B90F.20161916092005
@news.giganews.com:

Quoted message said:

If you really want to punch up your recipe, you can use a pan coated
with olive oil instead of butter and sprinkle the potatoes with dried
rosemary leaves.

Thanks. I'll try that when I make the next batch.

--
Untie the two knots to email me

"I'm not a member of any organized political party. I'm a Democrat."

Will Rogers