<http://schema.org/recipeInstructions>
" With knife, prick potatoes in several places. Place potatoes on paper towel in microwave oven, and cook on High 20 minutes, or until fork-tender, turning potatoes over halfway through cooking. Cool potatoes until easy to handle; peel off skin, leaving potatoes whole. (To save time, you can peel hot potatoes if you wear rubber kitchen gloves.) On cutting board, roughly chop potatoes (do not mince or mash them), breaking potatoes into 1/2- to 3/4-inch chunks. Preheat oven to 425 degrees F. In large bowl, gently toss potatoes with salt, pepper, and nutmeg. In nonstick 12-inch skillet with oven-safe handle, heat oil with margarine over medium heat until hot. Add potatoes to pan, tossing pieces gently to evenly coat with oil mixture. With spatula, flatten potatoes into a solid layer. reduce heat to medium-low; cook 7 to 10 minutes or until bottom and side of potato cake are browned. Gently shake pan to loosen cake from pan. Place skillet in oven, and bake potato cake 15 to 20 minutes or until heated through. Remove skillet from oven. Cover skillet with large round platter; invert to unmold potato cake. Garnish with parsley sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a115/french-style-potato-pancake-692/?src=shelter_footer>