Brush the sweet potato and
russet potato rounds with olive oil and cook in a single layer on a sheet pan, then serve with your favorite dip — or enjoy solo for a low - calorie snack.
and
russet potato rounds with olive oil and cook in a single layer on a sheet pan, then serve with your favorite dip
Not exact matches
1/4 c all - purpose flour 1/4 tsp paprika 1 lb lean stew beef (
round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg
russet potato (12 oz), cubed 2 Tbsp tomato paste 1 c dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas
Wash and dry your
russet potato and cut off the
rounded ends.
Thinly slice 1 large yukon gold or
russet potato into thin
rounds that are about 1/16 of an inch in thickness
Armed with a mandolin, I sliced
russet potatoes into 1 / 8 - inch thick
rounds and soaked them in cold water to rinse off the starch.