Potatoes

Some of you are really not interested in my (meaningful to me) mental meaderings. You just want my recipes for non-allergenic foods. That's okay too. So here is my favorite recipe for potatoes (this month). I will add more as there are so many wonderful ways to enjoy this special root. It's non-allergenic and low in phenylalanine for all of the people I love most. This one's for you Marissa!

Olive Oil Gratin of Potatoes

4 Tablespoons plus 1/2 cup extra-virgin olive oil
5 lbs. Yukon Gold or large Red potatoes
3 teaspoons dried french thyme
sea salt & freshly ground pepper
1 tsp. Better Than Bouillon, chicken base
1 c. purified water

Preheat oven to 375F with rack positioned in the middle of oven. Clean and skin the potatoes only in the eye areas. On a mandoline (mine is the cheap Pampered Chef version, not the real thing, but it still works for this recipe just fine), slice potatoes to about 1/8 to 1/16 inch thick. Into 2 separate 9x13 baking dishes, pour 2 Tablespoons olive oil and brush to coat the bottoms. Yes, this recipe makes a lot! In a large bowl, combine thyme, potatoes, and salt & pepper. Toss to coat potatoes and then pour potatoes into separate baking dishes, pressing down lightly to make them fit into pan. In a small saucepan, combine chicken base, water, and 1/2 cup olive oil. Bring to a simmer for 1 minute and then pour half over each pan of potatoes. Cover pans with foil and bake in oven for 25 minutes. Remove foil and press down on potatoes lightly with a spatula to flatten them all over. Return to oven for another 20 minutes. Press down on potatoes again and return to oven for a final 20 minute finish. Remove when potatoes are golden brown.