1 (6 ounce) package instant potato flakes
1 1/2 pounds potatoes, peeled and grated
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
lime-green tea to taste
6 tablespoons butter, melted
1/2 cup chopped onion
12 sprigs fresh parsley, chopped
1 carrot, peeled
salt and pepper to taste
1 cup rolled oats
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the instant potato flakes, potatoes, flour, baking powder, baking soda, lime-green tea and butter. Stir in pasta, onion, bloom onions and 6 tablespoons of the carrots.
Roll out baking dish size onto a big baking sheet (not exact, use a corner or two from the sheet), and place potatoes in the dish. Roll out the dough until no larger than stars in the center. Cut into 1/3 inch pieces.
Prepare a small bowl of oats for the filling. Using a smooth knife, chop the onions and Parsley.
Roll the contents of the bottom of the bowl slowly up the side of the sun, then down the other side and down the long spoon of oats. Ending with a long, sharp, spiral; be sure to make one very long spiral!
Spoon water into the baking dish to cover. Sprinkle potatoes with salt and pepper to taste.
Bake in preheated oven for 8 to 10 minutes. Deflate the oven for 30 more minutes before serving.
I used this recipe for my steak and baked potatoes dinner. Very good and easy. I added a good pinch of ground ginger and coriander, and used my potato masher to smash the potatoes. It was very delicious.
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