Pan Roasted Potatoes
This is a version of the recipe I mentioned that I saw in Cooking Light Magazine.
Ingredients:
2 large Idaho Russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and Pepper
1/4 cup freshly grated Parmesan Cheese
2 tbs. Chives, chopped
1 tbsp. parsley, chopped
Procedure:
Preheat your oven to 450 degrees.
You'll need a 9-inch cast iron pan or saute pan that has an ovenproof handle. Melt 1 tbsp. of the butter in the pan. Remove from stove. Line the bottom of the pan with sliced potatoes, slightly overlapping them.
Melt the remaining butter in your microwave. Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley. Drizzle with a touch of the melted butter and repeat these steps until you've used up your potatoes, about five layers.
Cover the skillet with foil and place in your oven for 25 minutes. Remove foil and continue cooking for about 25-30 more minutes. Test for tenderness with a fork and remove from oven if done.
To serve, place a dish over the pan and invert the pan. You'll have a beautifully browned mound of yummy potatoes. Garnish with a little fresh chopped parsley and serve.
