3 Reviews

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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AcadiaTwo January 06, 2013

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!

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breezermom October 25, 2014

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.

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mama smurf January 23, 2013
Roasted Russet Slices With Sherry