Potato Planks

Cook Time:  Approximately 15 minutes                                  Makes:  2 Servings

Instructions:

1. Thoroughly wash your potatoes and slice them into planks.  I cut mine into roughly 1/4  inch thick pieces.
2. Dust your potatoes with onion powder, salt and pepper.  Allow them to sit with the seasoning for a few minutes.
3. Place a very small amount of olive oil into your pan (1-2 tsp) and heat on medium high.
4. Once the pan is nice and hot, make sure the oil is spread out over the bottom of the pan and add your potatoes.
5. Sear the planks on each side for a minute or so.  You should see nice color but don’t want them to blacken.
6. Once both sides are golden brown and crisped, add a little water to the pan, reduce the heat to medium, cover it, and steam for about 10 minutes (this will depend on how thick you like your planks).  You will need to check this frequently to add a little more water to the pan.  Do not add all the water at once.
7. After the planks are tender and the water is evaporated, carefully remove them to your serving tray/plate.
8. In the same pan, add a splash of water and the onions.  Add a little salt to help the onions along.
9. Sauté the onions for about 2 minutes or until they begin to soften.
10. Add the frozen mukimame to the pan along with a bit more water.  Cover this and steam for another 2 minutes.
11. Uncover and cook until all the water evaporates.
12. Heap the mukimame mixture on top of your planks and enjoy!

Serving Suggestion:

I served these with a small side salad of spinach, cherry tomatoes, a piece of crusty bread!  Yummy!

*Notes: 

You can do this with sweet potato as well; however, be aware that it will be much softer than the russet. If you are serving a crowd, this recipe is easily adjusted on the fly and lends itself well to a griddle rather than a frying pan.