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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
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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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
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Preheat oven to 350. Spray a 9x13" pan with non-stick vegetable spray. In a large bowl, toss all the ingredients well and pour into the prepared pan. Bake for about 45 minutes to an hour, stirring occasionally. Then raise the heat to 375 and bake, stirring occasionally, for another 15 to 30 minutes until the potatoes are tender, the whole dish is a nice, dark brown, and the onions are mostly carmelized. Most of the liquid should be gone, and there should be just a little bit of sauciness to it. Not a lot. If you find the dish drying out too quickly while it's baking, just stir in a little extra water when needed. Because of the soup mix, I find I don't need any more salt, but feel free to add it if you prefer.