Roasted Russet Slices With Sherry

READY IN: 35mins
Recipe by KerfuffleUponWincle

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

Top Review by AcadiaTwo

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  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. Pour sherry and melted butter over the potatoes. Make sure the potatoes are well coated.
  4. Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top.
  5. Remove from oven, and sprinkle with freshly chopped parsley.

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