Shaker Gourmet

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My cousin-in-law made stained glass potatoes, of which I'd never heard, and shared a post about them on social media, and now I am obsessed with them and cannot wait to try to make them!

If you, like me, have never heard of stained glass potatoes, they are thinly sliced potatoes cooked with an herb pressed between two slices.

I love love love parsley with potatoes, so I am keen to try it with fresh parsley. There are two ways of cooking them. I'm not a skilled fryer, so I'd probably go for the baked method, but I've included both below, so you can choose according to your preference, should you also want to give them a try!

Ingredients:

* 2 TBL unsalted butter, melted (alternative: olive oil)
* 3 large potatoes, cut lengthwise into 1/16 inch slices using a mandolin or handheld slicer
* 1/2 cup flat parsley leaves, washed and dried (or basil leaves, or fresh rosemary, or...)
* Salt

Preparation:

Lightly butter half of the potato slices on one side using a pastry brush (or a mister if you use oil) and place them buttered side down on parchment paper. Top each slice with chosen herbs in the center. Sandwich with another potato slice, lightly buttering the outside. Press gently to bind and smooth out any air pockets. Sprinkle tops with salt to taste.

Baking Instructions:

Preheat the oven to 375 degrees. Place parchment with potatoes on sheet pans. Bake for about 15 minutes, flipping them over every 5 minutes to avoid burning.

Frying Instructions:

Melt a bit of extra butter in a skillet over medium heat. Add slices to pan. (Flipping may not be necessary, but if you want to flip, it's probably better to use tongs to gently cinch them together as you turn them over.) Saute until golden brown.