Sentences with phrase «potatoes lengthwise»

Split the sweet potatoes lengthwise, and place on a parchment - lined baking sheet.

Split potatoes lengthwise, cutting to, but not through, other side.

Cut sweet potatoes lengthwise into 1 / 4 - inch - thick slices.

Thinly slice sweet potatoes lengthwise into 1/4 inch slices or smaller.

Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.

Cut potatoes lengthwise into 8 wedges.

Halve potatoes lengthwise.

When potatoes and garlic are cool enough to handle, halve potatoes lengthwise and use a fork to scrape flesh into a large saucepan (include the skins if you want).

Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture).

Cut potatoes lengthwise into 1 - inch wedges.

To Assemble: On a clean workspace, split potatoes lengthwise.

Cut the sweet potatoes lengthwise into 1/2 - to 2 / 3 - inch strips, and place them on a parchment - lined baking sheet.

Meanwhile, cut potatoes lengthwise into batons about 1/3 in.

Lay the mandoline over the bowl and slice the potatoes lengthwise into very thing slices.

Cut the potatoes lengthwise into wedges.

Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.

Ingredients for Honey Chilli Potatoes Potato crinkle cut fries — 150 to 170g (You can cut the potatoes lengthwise and use it for the recipe.)

Cut each sweet potato lengthwise into 8 wedges (16 wedges total).

Cut each potato lengthwise to make eight wedges.

Scrub potatoes; cut each potato lengthwise into 8 wedges.

Step 3: Remove skins by slitting the sweet potato lengthwise when cooled then scoop out the «meat».

Slice sweet potato lengthwise 1/4» thick *.

On a cutting board, slice the potato lengthwise and then slice into 1/4 inch thick slices and put them into a large bowl.

Cut each potato lengthwise into 8 wedges, and place inside a large Ziploc bag.

Peel sweet potatoes; cut each potato lengthwise into 8 wedges.

When the potato has finished and a fork pierces the skin easily, cut the potato lengthwise, then add the chili and broccoli mixture with cheese on top.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle.

Not exact matches

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1 / 4 - inch in shell.

Cut the potatoes in half lengthwise and scoop out the middle, put the potatoes in a bowl.

When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Place fingerling potatoes, left whole if small, cut in half lengthwise if big, on the bottom of the clay pot.

Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices.

Cut your sweet potato into fries by cutting the ends off first then slicing lengthwise into thin slices then chopping each slice into fries.

Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry shapes and place into a large bowl.

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

Working with one potato at a time, cut a thin sliver lengthwise to keep potato flat on the work surface.

Cut each potato in half, lengthwise.

Scrub sweet potatoes and cut in half lengthwise.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato.

Slice the sweet potatoes very thin lengthwise, about 1 / 8th of an inch.

Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons olive oil, and place cut side down on a second rimmed baking sheet.

Let potatoes cool enough to handle and then slice in half lengthwise.

Ingredients: 1 medium sweet potato per person, sliced lengthwise into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potato

While the potatoes are cooking, trim the mushrooms and cut them lengthwise into halves or quarters, depending on their size.

Remove the potatoes from the oven, cut them in half lengthwise, and score the flesh with a knife.

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

Cut slits lengthwise in potatoes; open and fluff potatoes with fork.

Then cut each quarter of the potato in half lengthwise again (so you have potato eighths, which are in the shape of large fries).