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12 servings, 1 cup each
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When thinly slicing a large amount of potatoes, use a food processor or manual slicer (mandoline) for even results. Place the sliced potatoes into a bowl of cold water until ready to cook to prevent them from darkening.
Store potatoes in a cool, dry, well-ventilated place. The ideal storage temperature is 50 degrees. At this temperature potatoes will keep for several weeks. Never refrigerate potatoes because cold changes the starch to sugar causing the potatoes to have a sweet taste and to darken when they are cooked. Potatoes stored at room temperature should be used within a week or so.
A swivel-bladed vegetable peeler is an essential kitchen tool for peeling fruits and vegetables. Unlike paring knives, it has a sharp, beveled blade that's designed to easily remove peels without cutting away excess flesh. In addition, the tapered tip quickly removes eyes from potatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.