Take your Potatoes to the Next Level! This, is Pomme Paolo!!!!

Ever had the urge to eat a Potato Gratin, Potato Chips, French Fries, and Pomme Anna at the same time? (* Here I go on my food fantasies*) -Also, for them to all be Vegan, GF, nut free and low FODMAP? Well, search no more- This, is my Pomme Paolo!!

The examples given to describe Pomme Paolo are for a reason. If you made any of the classic Potato recipes stated above, you will find many of the techniques(*and their tasty qualities*)for this dish are very familiar. There will be slicing.. There will be par-cooking the sliced Potatoes in fat.. There will be alarming amount of fat too. But, don’t worry. All would be worth it!

That said, once the Pomme Paolos are done, they’re like Mahogany glass, stacked together. They’re not only beautiful to look at, but wow! The texture contrasts with the crunchy exterior and succulent , springy interior. The flavors are deep. It’s pure decadence. This is the Potato dish that would outclass a Prime Rib! It takes a little patience for them to come out, but not too hard, and the results are so worth it! Do give this a try- You will only wish you’ve made more!!

Ingredients–

2 Idaho Potatoes

15 oz Earths balance soy-free vegan butter

Thyme/Bay leaf

Black Pepper

Equipment-

Mandoline

Ring cutter

Heat proof metal cups

Tooth picks

Heavy bottom oven proof soup pot

Oven (375F)

Metal rack ( *To drain the fat, after cooking *)

Hotel pan( *To drain the fat, after cooking *)

Tongs

Directions

1. Pre-heat oven, and melt all of the vegan butter. Add in thyme and Bayleaf to infuse.

2. Punch out the potatoes with the ring cutter.

3. Slice into 1/16’’ discs. Squeeze excess juices and place them in the melted vegan butter, and blanch for 5-minutes.

4. Scoop out the potato discs and begin making tight stacks. Once they’re about 3”, stop, and place a tooth pick through from the top to bottom, so they hold together.

5. Place the potato stacks in metal cups. Pour melted vegan butter to cover and place in soup pot still with the melted butter. Turn up medium high heat, and bring to a boil.

6. Once the potatoes begin to lazily bubble, turn the heat off, and carefully place in the oven.

7. Bake for 70-90 minutes until golden brown

8. Place a roasting rack on a hotel pan and carefully place the metal cups with the potatoes on the rack.

9. Using tongs and a towel, carefully remove the potato stacks, and allow the potatoes to drain on the rack.

10. Remove the skewers, and crack more pepper on it. Eat while still hot and crispy !!