| Ingredients: 3 Tablespoon(s) oil, vegetable 2 Pound(s) yukon gold potato 3 Tablespoon(s) corn starch 3/4 Cup(s) water 1/2 Teaspoon(s) table salt |
Directions:
Coat a cookie sheet with cooking spray then add 3 tbl vegetable oil and tilt to distribute the oil. Cut potatoes into planks. Make a slurry of corn starch and water. Cook the slurry in the microwave between 1 and 3 minutes, stirring every 20 seconds. The paste should be gloopy, not runny. Add the potatoes and let cool enough to reach in and mix to coat each plank with goo. Place on the cookie sheet without letting them touch. Cover with aluminum foil and crimp the edges. Cook in 425 degree oven for 12 minutes on the lowest oven rack. That will steam the potatoes through. Remove foil and let brown on the bottom side for 10 to 18 minutes. Flip and return to oven for another 10 to 18 minutes to brown the other side. Season with salt while they are still warm. Toss with a spatula to cover with salt. Blot with paper towel to remove excess oil. |