Harvest potatoes and herbs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine, melted and divided |
| ½ | teaspoon | Salt |
| 6 | tablespoons | Finely chopped onions,divide |
| ¼ | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Dried thyme leaves |
| 2 | pounds | Potatoes, peeled, very thinly sliced, divided |
| ¼ | teaspoon | Ground pepper |
Directions
Preheat oven to 425F. In small bowl combine seasonings. Place 2 tbsp. melted butter in a 10" non-stick skillet. (If handle is not ovenproof, wrap with foil.) Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle with about ¼ tsp.
seasonings, 4 tsp. melted butter and 2 tbsp. onion. Repeat layers twice. Cover lightly with foil; press layers down. Bake 20 minutes.
Uncover; bake 20 minutes or until potatoes are tender. Remove from oven; press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Remove from skillet and serve. Submitted By FRANK HEMPHILL On 03-14-95