Page 214 - A Literary Holiday Cookbook

3 Leave the slices of the first potato whole (these will be full moons).

Cut the slices from the second potato in half width-wise to make half-
moons. Use a 2½-inch round cookie cutter to turn the slices from the

remaining potato in gibbous and crescent shapes by cutting a curved

line through each disk slightly left or right of center. This will create
both the crescent and the gibbous. Note that there will be twice as

many half-moons as other shapes. If desired, you can use only 4

slices to make half-moons and use the remaining slices from the
same potato to make other shapes.

4 Add pieces to a medium bowl with olive oil and gently toss to
combine.

5 Place full and gibbous moons on a greased baking sheet. Sprinkle
both sides of each slice with steak seasoning and parsley. Bake for

10 minutes or until soft and easily punctured with a fork.

6 Repeat Step 5 with half-moons and crescent moons.

7 Transfer to a serving plate with ketchup mix.

Serve on a midnight dreary!