When we had Roast Cod with Potatoes, Rodney and I really liked how the potatoes turned out. They reminded me of scalloped potatoes without all the creaminess that could cause a lactose intolerant person to suffer. Because crab cakes are in the line-up for dinner I thought some buttery potatoes would be an excellent side. Nevermind that potatoes just sounded really good.
Baked Sliced Potatoes
adapted from Roast Cod with Potatoes from How to Cook Everything by Mark Bittman
3 large russet potatoes, about 2 lbs
6 tbsp butter
pepper
Preheat oven to 425°F.
Peel and slice potatoes into 1/8-1/4" slices.
Heat cast iron skillet over medium heat until hot and add all of the butter.
Add sliced potatoes to butter and toss until slices are coated. Arrange potatoes so they lie about evenly in the skillet. Salt and pepper to taste.
Place potatoes and skillet in oven; bake for 10 minutes.
Gently turn potatoes and return to oven for 40 minutes. Turn oven off.
Turn potatoes in the skillet and return to the oven until you are ready to serve.
These were superb and didn't require the hassle of flipping the potatoes every 10 minutes. The slices were tender and crispy, especially so at the potato/cast iron interface, which is, in my book, perfection. The potatoes cooking right against the cast iron formed a heavenly crust.
Next time, I think I'll bake the potatoes for 50 minutes total, but flip the potatoes half-way through cooking time. And maybe I'll throw in some onions. Quite possibly, they'll accompany some eggs and bacon.
Cost:
- potatoes: $1.01
- butter: $0.42
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