“New from the Kitchen”
Recipe of the Month – July 2015
Accompaniments: Potatoes Anna
Who doesn’t like potatoes?? This easy to prepare recipe gives a crispness to the potatoes, while keeping them tender. I make them in a 8″ round non-stick skillet then cut the round into quarters. A dab of sour cream and spinkle of parsley and they will disappear.
1 large Russett potato, peeled and thinly sliced (use a mandoline if you have one)
2 tablespoon plus 1 teaspoon butter
1/2 teaspoon fresh or dried thyme
salt and pepper to taste
sour cream and chopped parsley for garnish
Melt one tablesppon of butter in 8″ round non-stick skillet. Just when butter melts begin layering the potatoes in a circle from the outside in.
When you have used half the potato, spinkle with thyme, salt and pepper and dot with the second tablespoon of butter.
Continue layering the remaining potatoes and then spinkle with salt and pepper.
Cook over medium heat for 3 minutes. Invert onto a dinner plate and place the teaspoon of butter in the pan and melt. Slide the potatoes uncooked side down back into the pan.
Place the pan in a preheated 375 degree oven and bake for 15 – 20 minutes. Test for doneness with a knife. Potatoes should be soft.
Remove from pan and cut into wedges and dot with sour cream and spinkle with parsley.
You can also make this for 6 using a 10″ skillet and slightly adjusting the ingredients for the additional servings.