Buttery layered potatoes baked until crisp and golden!
The first time I ever made these potatoes was also one of the first times I ever hosted family for Easter. My husband and I were newly married and had recently purchased our first home. I decided it would be fun to host my in-laws and both sets of grandparents on my husband’s side. I went all out. I purchased special linens for the table, cloth napkins and table center pieces. I was so excited to be able to use my fine china and all my newly acquired crystal glasses. Each dish was served on fancy platters and delicate serving dishes-naturally, none of which could be cleaned in the dishwasher.
It was a successful meal and I’ve had several formal meals immediately following that Easter. However, over time, I realized that formal meals really weren’t efficient. I mean, passing around platters of food while we served ourselves at the table seemed to take forever. I began to dread hand washing every single china platter, bowl, wine glass and water goblet. I resented each serving spoon that needed to be scrubbed. And let’s not forget about all those linens. They weren’t going to wash themselves now, were they?
I still love dinner parties. But I’m a much more casual host. My style today is “get it yourself straight from the pan”. And if you want seconds? You can get that yourself too. NO linens either! I find this works best for me and probably my guests….but mainly for me. The fewer dishes I have the happier I am! Besides, it’s not about the dish, it’s about the FOOD! That’s just the way I like it!
These potatoes were a hit at my formal Easter table 10 years ago and they were a hit at my kitchen table today! They take a bit of time as you must peel and thinly slice your potatoes. I won’t lie either, you NEED butter for each layer if you want perfectly crisp potatoes! But it is all worth it!
A SIDE OF POTATOES :
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- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 1/2 tablespoons butter
- 3 lbs peeled baking potatoes cut into 1/8 in. thick slices
- 1 tablespoon butter, melted
- 1 tablespoons fresh parsley, chopped
- Preheat oven to 400
- Combine salt and pepper in a small bowl.
- Over medium heat, melt 2 ½ tablespoons of butter in a 10 in cast iron skillet or any ovenproof pan. Arrange sliced potatoes in a circular pattern, allowing potatoes to overlap if necessary. Sprinkle with about ¼ teaspoon salt mixture. Drizzle ½ teaspoon of the melted butter over potatoes. Repeat layers, ending with butter. Press potatoes down. Cover pan with foil and bake for 20 minutes.
- Uncover and bake potatoes for an additional 25 minutes or until they are golden brown. Loosen edges of potatoes with a spatula. Place a serving plate on top of skillet and flip over to invert potatoes onto the plate. Sprinkle with fresh parsley.
- Serves 8
- Recipe adapted from Cooking Light.
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