Sherry-Infused Baked Sliced Potatoes

This intriguing dish is simple but surprising. The late addition of sherry enlivens it from a simple roast potato side to something worth talking about. If the ingredient list hadn’t caught my eye, the original name of the dish would have as the cookbook author refers to these as “Fernando’s Potatoes”. Who could resist?

Sherry-Infused Baked Sliced Potatoes

2½ Tbsp olive oil
1 ½ pounds white potatoes, sliced into ¼ inch slices
kosher salt
freshly ground pepper
2 bay leaves, broken in 2-3 pieces
½ medium onion, thinly sliced
3 Tbsp manzanilla or dry fino sherry
2 Tbsp minced or torn fresh parsley, for garnish

1. Preheat the oven to 300°F. Coat an 8x12-inch roasting pan with ½ tablespoon olive oil. Add half of the potatoes in a slightly overlapping layer and sprinkle with salt and pepper. Scatter the bay leaves and onion over the potatoes and cover with another layer of the remaining potato slices, sprinkling again with salt and pepper. Spoon the remaining 2 tablespoons of olive oil over the potatoes.

2. Place in the oven and bake for 30 minutes. Cover the dish with aluminum foil and bake for 20 more minutes or until just tender. Increase the oven temperature to 450°F. Sprinkle the potatoes with sherry, cover again, and return to the oven for 10 more minutes – allowing the sherry to be absorbed and the potatoes to finish cooking. Sprinkle with parsley and serve.

From La Cocina de Mama by Penelope Casas