MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olympia ProvisionsΓÇÖ Laser Potatoes
 Categories: Five, Potatoes, Vegetables
      Yield: 10 servings
 
      5 lb Gold potatoes, peeled
      4 c  Thin-sliced onions
      8 tb (1 stick) unsalted butter
           Salt & pepper, to taste
 
  Set oven @ 400┬░F/205┬░C.
  
  Using a mandoline or a very sharp knife and a lot of
  patience, thin-slice onions, ideally to 1-2mm thick. Set
  aside while you slice the potatoes to the same thinness.
  Set aside.
  
  In a large, heavy pot, over medium heat, melt butter and
  add onions. Stirring often, sauté onions until they are
  translucent, about 5-8 minutes. Remove onions from heat
  and add the sliced potatoes. Mix in to distribute the
  onions evenly. Salt and pepper during your mixing
  process. You will need to taste the potatoes to be sure
  you are adding enough, but not too much, salt and
  pepper, and it is to your liking. I probably added 1 tsp
  salt and 1/2 tsp pepper. But salt to your own taste.
  
  Line a cast-iron skillet or heavy baking pan (ceramic or
  dark metal, as long as it is on the heavy side) with
  parchment paper. Pour the potatoes and onions into the
  pan, trying to evenly distribute the onions. Place a
  round of parchment paper over the top of the pan. Roast
  potatoes in the oven for about 1 hr, 45 minutes. They
  are done when a skewer or pick goes completely through
  them with no resistance. Remove the parchment and broil
  5-10 minutes until the top is crispy.
  
  Cool to room temperature. Using a spatula, press the
  potatoes down gently until the top is relatively flat.
  This should change the height 1/4-1/2 inch, so just
  slightly. Replace the parchment paper over the top, then
  cover the pan with foil. Place in the refrigerator
  overnight.
  
  When ready to serve, set oven @ 400┬░F/205┬░C.
  
  Remove potatoes from refrigerator and remove foil and
  parchment. Run a knife around the pan between the
  potatoes and the pan edge several times to be sure it is
  loose. Invert pan over a flat surface like a large plate
  or a cutting board. Slice potatoes into 12 wedges, and
  place each wedge on a parchment (or butter-covered)
  baking sheet. Bake 15-18 minutes. Serve to rave reviews.
  Enjoy!
  
  You can keep unbaked wedges or uncut portions of the
  potato round in the refrigerator up to a week if covered
  tightly in plastic.
  
  RECIPE FROM: https://hummingbirdthyme.com
  
  Uncle Dirty Dave's Archives
 
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