POTATO- AND ASPARAGUS-STUFFED CHEESE CRISPS
Provided by Lidia Bastianich
Categories Cheese Dairy Onion Potato Vegetable Sauté Vegetarian Asparagus Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper. Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange d of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps. DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.
- Place 1 cheese crisp on each of 6 plates and serve.
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Kassi Merrill
[email protected]These are the best cheese crisps I've ever had.
MD MD Shah Alam
[email protected]I can't wait to make these again!
MD Munzil
[email protected]I would definitely recommend this recipe to others.
Celine Okonnaya
[email protected]These are a fun and easy snack to make.
SONTO RADEBE
[email protected]I love the crispy texture of these crisps.
Ishaq Thaheem
[email protected]These are a great way to use up leftover mashed potatoes.
adda Khana
[email protected]Overall, I thought these were a good recipe. They were easy to make and they tasted great. I would definitely make them again.
Rajwara Kamli
[email protected]I found the recipe to be a little confusing. It wasn't clear how much of each ingredient I needed to use.
Robin Alleyne-Gibson
[email protected]These were a little too greasy for my taste. I think I would have preferred them if I had baked them instead of frying them.
babu gorkhali12
[email protected]I'm not a big fan of asparagus, but I loved these crisps! The potato and cheese flavors really overpowered the asparagus.
Ali Akbar Chachar
[email protected]These are the perfect appetizer for any occasion. They're easy to make, delicious, and they look really impressive.
King Bern
[email protected]I followed the recipe exactly and the crisps turned out perfectly. They were crispy on the outside and soft and cheesy on the inside.
Avaya Romig
[email protected]I made these for dinner last night and they were so easy to make! I loved that I could use ingredients I already had on hand.
YBA Films
[email protected]These cheese crisps were a hit at my party! The combination of potato, asparagus, and cheese was delicious, and the presentation was very impressive.