Sherri's Sherry Potatoes

My Grandmother gave me this recipe and I still make it today when I want something a little different. The recipe calls for 8 oz. of cooking sherry but I would suggest you start w/ 2 oz.-add more if you like-especially if you are using real sherry. Also, any potato will work w/ this recipe-I use red potatoes and don't bother peeling them. Enjoy!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup olive oil
• 2  onions, sliced with rings separated
• 1 (8 ounce) bottle cooking sherry
• 4 -5  russet potatoes, peeled and sliced 1/4-inch thick
• 2  bay leaves
• 1⁄2 teaspoon salt
• 1  teaspoon pepper

Directions

1. In large skillet, saute the onion rings over medium heat until transparent, about 10 minutes.
2. Add the sherry, salt, pepper and stir. (Again, depending on the strength of your sherry, add a little at a time.).
3. Add potato slices and bay leaves.
4. Cover and cook over medium heat until potatoes are tender, about 30 minutes.