Carefully place potato slices on grill.
Not exact matches
Place a colander in the sink and
carefully remove the sweet
potato from the pot by pouring the sweet
potato into a colander and draining off the water.
Then
carefully place sweet
potatoes into the skillet, watching that the hot oil doesn't splash up and burn you.
Carefully place a herb tip in the pan then press cut side of
potato down over top and press gently down (mix it up — you can go as simple as parsley or, get fancy with lavender).
Remove casserole dish from oven, scoop the chili into the hot dish, top with mashed
potatoes and use a fork to spread the
potatoes to seal to the edge, then
place about under the broiler for at least 5 minutes, watching
carefully to not over-brown.
Once all the rice is out except for the
potato crust (tadig),
carefully remove the
potato crust from the bottom of the pot and flip the crust over
placing it over the rice in the serving dish.
Once boiling,
carefully place cubed
potatoes into the pot.
Carefully remove the
potatoes to a bowl and
place in the refrigerator to cool.
When the oil is hot enough,
carefully place generous tablespoons full of the
potato mixture into the skillet.
Carefully pour any sauce from the pie plate into a bowl;
place a serving plate over the pie plate and invert
potatoes onto a plate.
The sauce in the pie plate is not thick and should be
carefully poured into a bowl before
placing a serving dish over the
potatoes and inverting the pie plate.
Carefully pour any sauce from the pie plate into a bowl;
place a serving plate over the pie plate and invert
potatoes onto a plate.