clarified butter (or ghee) in a medium skillet,
preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium - high and add half of potatoes, tossing to separate slices and coat in butter.
Heat the olive oil in a large,
preferably ovenproof, frying pan over a medium heat.
Not exact matches
Divide caramel between two 8» - diameter shallow ceramic
ovenproof baking dishes or two 9x5» loaf pans,
preferably glass or ceramic, to create a 1/8» — 1/4» deep layer.
Meanwhile, heat a deep, large,
ovenproof skillet,
preferably cast iron, over medium - high.
Heat oil in a 10 - inch
ovenproof skillet,
preferably cast - iron, over medium heat.
Heat 1 tablespoon vegetable oil in a large
ovenproof skillet,
preferably cast iron, over medium.
Heat oil in a large
ovenproof skillet,
preferably cast iron, over medium heat.
Place on a large baking sheet 8
ovenproof shallow dessert bowls (glass or ceramic), soufflé cups, ramekins, or individual gratin pans, each with a capacity of at least 1 cup (8 ounces) or
preferably a bit more.
Heat oil in a 10 - inch
ovenproof skillet,
preferably cast - iron, over medium heat.