Potatoes Anna done my way. This is an old recipe, and the traditional method calls for two sticks – yes, two whole sticks – of butter. Now don’t get me wrong, I love butter. But two sticks for this quantity of potatoes is overkill, even for me. My version of the recipe uses olive oil, and much less of it! It’s really delicious, and much less heavy.
In fact, this potato dish is so good, you’ll be tempted to serve it as a vegetarian main dish. Accompany it with a salad of mixed greens and finely chopped fresh veggies (I like chopped fresh beets, radishes, and grape tomatoes), with maybe a few slices of hard cooked egg as a garnish. Or serve it with a generous scoop of leafy greens steamed with a little fresh garlic. It’s also great alongside anything grilled: veggie kabobs, portobellos, salmon, swordfish, chicken, steak, etc.
NOTE: Don’t use baking potatoes in this recipe. You need a firm potato, like ordinary red potatoes. Yukon golds would also be nice, but they will cook quicker, so check them after the first 40 minutes.
INGREDIENTS
6 medium sized red potatoes (about 1 pound)
1/2 cup chopped onion
5 tablespoons olive oil
Salt and pepper to taste
Peel the potatoes and put them in cold water so they don’t discolor while you chop the onion. Remove the potatoes from the water and wipe them dry (this is important). Slice the potatoes in circles, as evenly as possible, just like you would for home fries.
Preheat the oven to 400 degrees (no higher). Take out a 1 and 1/2 quart casserole dish (Pyrex works very well). Brush the bottom and sides of the dish with with olive oil. Arrange the potatoes in a single layer, then brush with olive oil, sprinkle with a little onion, then lightly salt and pepper. Repeat, making layers until all the potatoes and onions are finished. Make sure you brush with oil between the layers.
Cover the casserole tightly with foil, and bake for an hour. Uncover and bake for 30 minutes more, or until the potatoes are soft and the bottom is well browned and crusty.
If you want to impress your guests, let the casserole stand for a few minutes. Then invert it unto a big serving platter (you may need someone to help you, and be careful – the dish is very hot!). The potatoes should come out in a beautiful large cake, with a crusty top. Slice into wedges and serve.
Serves 4-6