Sunday, October 19, 2014

Crispy Potato Crust with Brown "Butter" Edamame

I had initially set out to make gnocchi but... Oh well!  I haven't been in the kitchen to try new, fun things in quite some time.  Without my kids here, I haven't been too motivated.

I'm recently back on a potato kick since getting chains and a rubber band for my braces.  Rice cakes just don't feel that great when you feel like your teeth are in a vice!

For the brown butter/margarine:

Put 1/2 cup Earth Balance in a small saucepan.  Cook on medium high heat stirring constantly until you achieve a golden brown color.  Remove from heat and set aside.

For the potato crust:

2 medium baked potatoes
2 tablespoons melted margarine
1/2-3/4 cup GF baking mix
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water

Preheat oven to 450.

Peel your baked potaotes, place in a large bowl, and break apart with two forks.  Add the melted margarine.  Add the HALF salt and pepper and toss with the forks.  Repeat.  Add about 1/2 cup of GF baking mix and mix with your hands.  Add the rest of the baking mix and the water and mix again.

Press into a small cookie sheet.  Brush generously with brown butter.  Bake for 15 minutes or until golden.

I put more brown butter in my cooked edamame and ate on top of the potato crust.

Good stuff!

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