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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Heat oven to 450 degrees. Place a small skillet over medium heat and add olive oil. Add garlic and cook until caramelized and golden brown, 2 to 6 minutes. Remove from heat and cool. Using a mandolin or knife, thinly slice potato. Toss with 1 tablespoon garlic oil (reserve remaining oil and garlic), sage, lemon zest, salt and pepper. Pour remaining garlic oil into bottom of a 9-inch cake pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Chop garlic cloves and press into dough. Layer potato-sage mixture on top. Bake until potatoes and focaccia are golden brown, 30 to 35 minutes.