Harvest potatoes with herbs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine (18 ts) |
| ½ | teaspoon | Salt |
| 6 | tablespoons | Onion, fine chop, divided |
| ¼ | teaspoon | Basil leaves |
| ¼ | teaspoon | Thyme leaves |
| 2 | pounds | Potatoes, peeled (opt.),>>> |
| Thinly sliced. | ||
| ¼ | teaspoon | Ground black pepper |
Directions
Preheat oven to 425 F. In small bowl combine seasonings. Place 2 tb. melted butter in 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 ts.
seasonings, 4 ts. melted butter, and 2 tb. onion. Repeat layers twice. Cover tightly 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.
Yeild: 6 to 8 servings