Potato Baskets

Ingredients

pound russet potatoes peeled, grated

1 teaspoon salt

Preparation

Preheat oven to 350 degrees. Spray underside of 4 (6-inch) ovenproof bowls with nonstick vegetable cooking spray and place them underside up on a baking sheet. In a large bowl, mix potatoes and salt until well blended.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Swirl oil to coat pan. Add one-fourth of potato mixture, spreading and flattening it out to form a 7- to 8-inch round. Cook until golden underneath, about 3 minutes. Turn carefully and cook until second side is golden, about 3 minutes. With a wide spatula, transfer cooked potatoes to underside of a bowl. If needed, press edges of potatoes onto dish to form basket shape. Repeat with remaining potato mixture.

Bake until baskets are firm and golden brown, about 25 to 30 minutes. Let cool on bowls at least 10 minutes and remove each carefully just before serving. Use within an hour or cover and refrigerate overnight. Recrisp over bowls in a 350 degree oven to 15 minutes.

This recipe yields 4 servings.

Comments: Crunchy and lacy, these potato baskets are actually potato pancakes that are baked in a basket shape until crisp.