{"id":4426,"date":"2010-03-10T09:32:58","date_gmt":"2010-03-10T16:32:58","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=4426"},"modified":"2019-10-19T14:39:38","modified_gmt":"2019-10-19T21:39:38","slug":"herbed-potato-window-panes","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=4426","title":{"rendered":"Herbed Potato Window Panes"},"content":{"rendered":"

You will want to do more than window shop these windows! You get to eat these.<\/span><\/strong><\/p>\n

I have done a “One Potato, Two Potato, Three Potato<\/a>” blog entry where I posted three of my favorite baked potato recipes. This has to be “four”.<\/p>\n

It was really nice here in our part of Texas today and I should have been out surveying all of our dead plants that we lost during the winter this year. But, my husband has already cut back and pulled up every dead thing in our yard and right now it is looking like a pretty naked yard. You get him going with a chain saw or pruners and watch out. No such thing as “take a little” off with him.  I can put off taking a look until tomorrow. Today, I decided to just practice bridge and play around with making these little potato delicacies<\/p>\n

I saw this recipe years ago in a cookbook and recently I was searching for how to make them and and came across this site<\/a>. A couple of weeks ago I did a little cooking demonstration for our garden club on herbs. We had one member talking about the herbs and then I showed them how to make somethings using that particular herb. I did a cucumber soup<\/a>, my Rosemary and the Goat<\/a> appetizer, Lavender scones, a lemon basil\/mint sorbet and these Potato Window Panes.<\/p>\n

I love potatoes. Even though we don’t eat them often, I’m always looking for new recipes. Last summer I found this recipe using potatoes and arugula  and after tweaking it I came up with my Potato and Arugula Salad<\/a> using purple and white new potatoes. I think potatoes are one of the most versatile vegetables. They can be part of a meal or the meal itself. You can grate them and use for a potato bread sour dough starter. I remember as a kid we cut them and made designs and used ink pads to stamp out designs with the potatoes. I also remember playing a shower game where you put the potato in a panty hose leg, tied it around your waist and tried to knock a ball across the room (some game huh).<\/p>\n

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I think these Herbed Potato Window Panes get a lot of attention. I would do them for a small party of maybe 6-8 people and you would probably want to make at least 6-7 each. It’s hard to eat just one says a friend of mine.<\/p>\n

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These are so easy to make but you MUST have a mandoline to slice your potatoes. You would never get the potato slices thin enough to make these if you are trying to cut the potatoes with a knife.<\/p>\n

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Some of the herbs I have used are sage, basil, savory, thyme, chives, rosemary and dill.<\/p>\n

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Lay out the potatoes, top with herbs and then another potato slice.<\/p>\n

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Spray tops with cooking spray and sprinkle with Kosher salt.<\/p>\n

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Stand up in plate of salt or just pile them up in a bowl.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Herbed Potato Window Panes<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHerbs<\/span>\n\t\t\t\t\t\t\t\t\t\tsage, parsley, oregano, dill, rosemary, savory, thyme, chives<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKosher salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall to medium size white potatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tparchment paper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Using the mandoline, cut the potatoes on the very thinnest setting. Lay the potato slices out on paper towels and cover with another paper towel. Let set for 5 minutes to absorb some of the moisture.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Line a cookie sheet with parchment paper (I sprayed mine with cooking spray). Lay out the potatoes and then top with herb of your choice. I like to use a lot of different herbs but one type in each potato pane. Top with a matching potato slice and then spray the tops of the potatoes with cooking spray and sprinkle with a little Kosher salt. Cover tops of potatoes with another sheet of parchment paper and then top this with a cookie sheet that will fit flat on top of the first cookie sheet.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Put the cookie sheet in the oven and put a heavy pan like a cast iron skillet or anything heavy to weight it down on top of the cookie sheet. Bake at 400\u00b0 for about 20 minutes. I usually take a peek at about 15 minutes and if they are nice and flat and not brown enough I remove the top cookie sheet and pan and continue baking until you have golden brown and crisp potatoes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

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