Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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In One Pot Spanish, by Penelope Casas Ingredients:
1/4 cup extra virgin olive oil |
1 1/2 lbs white potatoes, peeled and thinly sliced |
kosher salt or sea salt |
fresh ground pepper |
1/4 medium vidalia onion, thinly sliced |
2 bay leaves, torn in half |
3 tablespoons very dry sherry, such as manzanilla |
2 tablespoons minced fresh parsley |
Directions:
1. Preheat oven to 300°; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
2. Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
3. Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
4. Drizzle the remaining oil over the potatoes.
5. Bake, uncovered, for 30 minutes; turn the potatoes with a spatula; cover the dish loosely with foil and cook 20 minutes until the potatoes are almost tender.
6. Increase oven temperature to 450°; sprinkle the sherry over the potatoes; cover again loosely with foil, and bake until the sherry is absorbed and the potatoes are tender, about 10 minutes.
7. Sprinkle with parsley before serving.
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