From one of our cooking demos
- 4 lg Russet Potatoes
- 1 tbsp Grated Parmesan
- Salt to taste Pepper to taste
- 1 tbsp Fresh Chopped Parsley
- 2 tbsp MOV Butternut Squash Seed Oil
Wash Potatoes and slice to the size of chips.
Heat 10 in saute pan, pour 1 tbsp of Butternut Squash Seed oil and layer the chips around the bottom of the pan.
Reduce heat and allow the bottom layer to crisp for 4-5 minutes.
Do not disturb the layers.
Turn off heat, cover pan, and let sit for 15 minutes.
Uncover potatoes and sprinkle top with the Parmesan cheese.
Turn on oven broiler and place pan in oven. Monitor the cooking and remove pan when the top layer of potatoes have turned golden brown.
Drizzle remaining oil over the top of the potatoes.
Carefully invert pan on a serving dish. The potatoes should easily fall out of pan and keep their shape.
Sprinkle top with Parsley, salt and pepper to taste.