Transfer potatoes to a large rimmed baking sheet and separate them, spreading themout evenly. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks
The bread has that wonderful little crusty top, super soft and moist inside with brown sugar that gives the bread a lovely caramel flavor, sweet juicy raisins and crunchy walnuts that has that toasty nuttiness and crunch that are just essential to banana bread
Once you've run our of space or rice paper- whichever comes first- using dry pastry brush (do not using the one you used for water- it will dilute the marinade) and brush the marinade onto one side of the now fused rice paper strip, and lay marinade side down onto the baking pan
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