Only 3.2 grams of saturated fat and 13 mg of cholesterol! Serves 8.
I cut the recipe in half, so the picture shows half a recipe which serves 4.
Leftovers are great the next day reheated as part of breakfast with a poached egg on top!
1 Tsp kosher salt or sea salt (if using regular salt, cut in half)
1/2 Tsp black pepper
2-1/2 Tbsp unsalted butter
3# peeled baking potatoes, cut into 1/8 inch thick slices
1 Tbsp unsalted butter, melted and divided
1 Tbsp chopped fresh flat-leaf parsley (optional)
Preheat oven to 450 degrees. Combine salt and pepper in a small bowl.
Melt 2-1/2 Tablespoons of butter in a 10" cast iron or heavy oven-proof skillet over medium heat. Lower the heat just a bit and start arranging a single layer of potato slices, slightly overlapping, in a circular pattern in the pan starting in the center and sprinkle with 1/4 Teaspoon salt mixture. Drizzle 1/2 Teaspoon melted butter over potatoes. Repeat this process until all potatoes are used, ending with butter. Press firmly to pack. Cook covered for about 5 minutes and remove from stovetop. Bake at 450 degrees for 20 minutes. Uncover and bake an additional 15-25 minutes or until potatoes are golden.
Loosen edges of potatoes with a spatula, and place a plate upside down on top of the skillet, invert potatoes onto plate. Sprinkle with parsley, if desired. Serve immediately.
No comments:
Post a Comment