Stained Glass Potatoes Recipes

Steps:

• Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the eggs 1 at a time, mixing after each addition until fully incorporated. Add the vanilla and then slowly mix in the flour until well combined, scraping down the sides of the bowl as needed. Remove the dough, press into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Cut the dough into thirds, wrap 1 piece back in the plastic wrap and return it to the refrigerator. Dust your work surface and the remaining 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 12 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
• Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
• Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough.

Steps:

• Preheat your oven to 375°F.
• Wash, scrub, and dry you potatoes well as the skin will be left on.
• Using a slicer or a mandolin slice the potatoes long ways very thinly, about 1/16 of an inch (you can do this by hand, just be very careful to keep the slices thin enough and even).
• On a sheet pat place one silpat and place your egg whites in a shallow dish.
• Dip one slice of potato, place it on the silpat.
• Place one parsley leaf on top of the potato slice.
• Dip another potato slice in the egg white mixture and lay it on top of the original potato slice and the parsley leaf- you have just made one stained glass potato.
• Repeat this until the sheet pan is full but not over crowded.
• Gently pour vegetable oil onto the silpat, pour just enough that each stained glass potato is surrounded and coated--be careful that they do not move around too much.
• Place a second silpat on top of the stained glass potatoes and oil.
• Place in the oven and back until golden brown, remove and blot dry.
• Once made these potatoes can be blotted and kept in a cool *DRY* place up to 2 weeks.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Using a brush, paint a thin, even coating of butter on the parchment; sprinkle lightly with salt and pepper.
• Using a mandoline, slice potatoes lengthwise into even, translucent slices. Place the slices 1/4 inch apart on the buttered parchment. Brush potato slices with butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top of each, and flatten with your fingers. Place a matching-size potato slice on top, flatten with your fingers, brush with butter, and lightly sprinkle with salt and pepper. Cover potatoes with a piece of parchment paper, and place another sheet pan on top. Weight the top baking pan with three bricks, or completely fill pan with raw dried beans.
• Bake, rotating pans halfway through, until potatoes are crisp and golden brown all over, about 12 minutes. Remove from oven, and serve.