Ingredients
Regarding the round potatoes:
Four large turnips, peeled and sliced into half-inch slices
Two tablespoons of olive oil in a soup bowl
Sea salt: 1 teaspoon of coffee
Cheese bleu: half a teaspoon of coffee
a 1/2-cup of finely ground coffee
Paprika: 1/2 a teaspoon cayenne
Concerning the accessories:
Grated cheese, half a cup (either mozzarella, cheddar, or a mix of the three)
Two soup spoons of fresh persil, chopped
For the garnish, faculty-prepared haché choulette
Preparation
Heat the four until they boil.
olive oil.
Prepare the potatoes.
Cut the potatoes into half-inch-thick rounds by slicing them lengthwise and crosswise. Add the potato rounds to a large mixing basin and melt the butter in there.
Top the potato rounds with a filet of olive oil and season with paprika, onion powder, black pepper, and salt.
Preparation
Bring the four to a boil.
olive oil.
Get the potatoes ready:
Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.
Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.
Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated
Gather the ground apple rounds:
In a single layer on the prepared baking sheet, arrange the seasoned potato rounds. Vous devez assurer que ils
guarantee une cuisson uniforme en ne se chevauchant pas.