Ingredients for Roasted Russet Slices With Sherry
- Russet Potato
- Butter
- Dry Sherry
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Flat Leaf Parsley
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How to Make Roasted Russet Slices With Sherry
- Preheat oven to 375°F (190°C).
- Peel and thinly slice 2 lbs russet potatoes.
- Lightly coat a 9x13 inch baking dish with cooking spray.
- Arrange a layer of potato slices in the dish, overlapping slightly. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Repeat layers until all potatoes are used, seasoning each layer.
- In a small bowl, whisk together 1/4 cup dry sherry and 2 tablespoons melted unsalted butter.
- Pour sherry-butter mixture evenly over the potatoes, ensuring they are well coated.
- Bake uncovered for 30-40 minutes, or until potatoes are tender, slightly browned, and cooked through. Check for doneness at 30 minutes.
- Remove from oven and sprinkle with 2 tablespoons of freshly chopped parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
36g
Carbs
6g
