Plate of Silver

{
  "diet": "X",
  "name": "Plate of Silver",
  "page": 83,
  "type": "Solamnia",
  "fluff": {
    "__prop": "recipeFluff",
    "images": [
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        "href": {
          "path": "recipes/HFFotM/078_NEWM_9781984861313_lay_art_r1.webp",
          "type": "internal"
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        "width": 1759,
        "credit": "Ray Kachatorian",
        "height": 1988
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    ],
    "entries": [
      "In the Faerûnian land of Amn, there is a charming, well-appointed inn called Stargath House, which is known for a signature baked-potato-and-anchovy dish called the Plate of Silver. The meal is thusly named as consolation and warning to those who would sate their appetites by seeking the fabled treasures reputed to be hidden in an extensive network of booby-trapped and haunted cellars underneath the inn. The treasured gold is said to rattle inside the chest plates of {@creature helmed horror|MM|helmed horrors} that seek to claim the lives of trespassers. Many a guest has disobeyed the firm guidance of the courteous waitstaff and gone missing. It is tradition that when the unique delicacy is served, the staff and regulars of Stargath House rattle their gold coins inside tumblers as a way of presenting the recipient of Stargath hospitality with a choice: \"Would you risk a cold and bitter death for the promise of haunted gold? Or would you kindly settle for a warm, tasty plate of silver, instead?\" Both the dish and tradition have somehow found their way to Krynn, even though Stargath House is nowhere to be found on the planet."
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 4
  },
  "source": "HFFotM",
  "hasFluff": true,
  "noteCook": [
    "Meaty marinated white anchovies are popular in Spain, where they're called boquerónes. Instead of being packed in oil or salt, the anchovies are marinated in vinegar, which gives them a piquant flavor and whitens the flesh. They're less salty and intense than their tinned, oil-packed brethren.",
    "Using a second baking sheet will smash all the potatoes at once, whereas if you use the bottom of a mug or a potato masher, you will have to smash them individually."
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} pounds small (2-inch) red-skinned or Yukon gold creamer potatoes, scrubbed",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons extra-virgin olive oil",
      "amount1": 4
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "About {=amount1/v} ounces white anchovy fillets or boquerónes (see Cook's Note)",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons chopped fresh parsley",
      "amount1": 2
    }
  ],
  "instructions": [
    "With a rack in the middle position, preheat the oven to 450°F. Spread the potatoes on a baking sheet and roast until they are very tender, about 35 minutes. Remove the pan from the oven (leave the oven on) and set the potatoes aside to cool for about 10 minutes.",
    "When the potatoes are cool enough to handle, transfer to a large bowl. Brush the same baking sheet with 2 tablespoons of the olive oil and sprinkle lightly with salt and pepper. Return the potatoes to the baking sheet, spaced about 2½ inches apart. With another baking sheet or the bottom of a mug or a potato masher, sharply press down on the potatoes to break their skins and compress the flesh until about ¾ inch thick. Brush the potatoes with the remaining 2 tablespoons olive oil and sprinkle lightly with salt and pepper. Return the potatoes to the oven and roast until deep golden brown, about 25 minutes longer, turning the baking sheet halfway through. Taste a small piece of a potato and adjust the seasoning with additional salt and pepper, if necessary.",
    "Arrange the potatoes on a serving platter, lay an anchovy fillet over each one, and sprinkle with the parsley. Serve immediately."
  ],
  "allergenGroups": [
    "fish"
  ],
  "hasFluffImages": true,
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "1½ pounds small (2-inch) red-skinned or Yukon gold creamer potatoes, scrubbed",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "4 tablespoons extra-virgin olive oil",
      "amount1": 4
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "About 2 ounces white anchovy fillets or boquerónes (see Cook's Note)",
      "amount1": 2
    },
    {
      "type": "ingredient",
      "entry": "2 tablespoons chopped fresh parsley",
      "amount1": 2
    }
  ]
}