Sunday, June 5, 2011
Crispy potatoes, Man Tofu, and Ebi Chili
All you need is potatoes, shallots, butter, olive oil, salt and pepper, a mandolin, ramekins, and at least an oven toaster, if not an oven! Slice the potatoes and shallots on the mandolin. Melt the butter and mix with some olive oil and then coat the bottom of the ramekin, but save some for the top part! Put some salt and pepper on the bottom of the ramekin after coating with the butter and oil mixture. Then, line the ramekins with the potatoes and stuff the shallots in between some slices. You can put as much or as little as you want. Next, use the rest of the butter and oil mixture to coat the top of the potatoes and put some salt and pepper on top. I covered the potatoes with tin foil for about an hour while baking. The last 15 minutes I took the foil off so that the top would become crispy. I did most of this while watching and seeing when the potatoes become crispy. You have to be careful or the potatoes will burn on the top!