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    You are in: Home / Recipes / Roasted Russet Slices With Sherry Recipe
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    Roasted Russet Slices With Sherry

    Roasted Russet Slices With Sherry. Photo by breezermom

    1/2 Photos of Roasted Russet Slices With Sherry

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Kerfuffle-Upon-Wincle's Note:

    From Simply Recipes -- Posted by Elise on Oct 5, 2006.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Arrange potato slices in layers in a gratin dish, or pie plate, sprayed with cooking spray ~ sprinkling salt and pepper over each layer.
    3. 3
      Pour sherry and melted butter over the potatoes. Make sure the potatoes are well coated.
    4. 4
      Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top.
    5. 5
      Remove from oven, and sprinkle with freshly chopped parsley.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on January 06, 2013

      55

      This is a very tasty recipe, but then how can you go wrong with potatoes cooked in wine and butter? I only used one russet potato as there were only 3 peeps eating them. I used freeze dried parsley since the bunch I had in the hydrator were spoiled. I think it worked out fine with the freeze dried parsley, just won't be as vibrant in the photo. I think next time I make, I'll add onions too. Made for Photo tag.

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    • on January 23, 2013

      55

      What a delicious and really quite a simple recipe. Cut the recipe in half and followed the instructions as written. Definately a favorite of DH and am putting this into my Favorites of 2013. Thank you for posting. Made for the Sherry Forum.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2014

      55

      I love potatoes, and these were delicious. I used regular sherry, not cooking sherry so I added some extra salt. I tested mine after 40 minutes, and the top ones were brown, but not tender. So I covered them with foil for about 5 minutes to help get them tender. Had to use dry parsley....out of fresh right now. Loved the butter and sherry combination. The bottom two layers were especially delicious. :) Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Russet Slices With Sherry

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.8
     
    Calories from Fat 104
    51%
    Total Fat 11.6 g
    17%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 109.6 mg
    4%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.0 g
    4%
    Protein 2.4 g
    4%

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