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    You are in: Home / Recipes / Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez) Recipe
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    Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ratherbeswimmin''s Note:

    In One Pot Spanish, by Penelope Casas

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
    2. 2
      Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
    3. 3
      Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
    4. 4
      Drizzle the remaining oil over the potatoes.
    5. 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. 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. 7
      Sprinkle with parsley before serving.

    Ratings & Reviews:

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    Nutritional Facts for Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez)

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.7
     
    Calories from Fat 123
    38%
    Total Fat 13.6 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 412.9 mg
    17%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.2 g
    8%
    Protein 3.3 g
    6%

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