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Using a pastry brush, lightly brush inside and outside of potato skins with oil; season with salt. Reduce oven temperature to 400°. Set a wire rack in a baking sheet.
How To Make Your Own Vinaigrette. The ingredients: oil (see my top picks below) acid (vinegar or citrus juice) a sweetener. a thickener. a dash of salt and pepper.
Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh -- less than 1/4 inch thick -- attached to the skin. Put the potato shells on the prepared baking sheet, hollowed side up.
Moroccan Carrot Salad. This carrot-and-raisin salad gets an upgrade with a slightly spicy, slightly sweet harissa and honey sauce. It brings out the sweet freshness of the carrots and makes the ...
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As an appetizer in restaurants, potato skins have been around since approximately the 1970s and documented making them as early as 1974. Many restaurants such as TGI Fridays, Prime Rib Restaurant, and R.J. Grunts of Lettuce Entertain You Enterprises have claims to be some of the first restaurants to serve the dish.
A potato salad without the mayo, this German recipe uses mustard, vinegar, olive oil, and the delicious addition of pancetta to make a quick, easy, and crowd-pleasing dish you can bring to any party.
Maggi seasoning is the not-so-secret ingredient in this potato salad. The maggi seasoning adds a ton of umami, while chopped cornichon and onions add texture to the potatoes. Dress it in a classic ...
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