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Pan Roasted Potatoes Anna
Ingredients:
2 large Idaho russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill,
to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chives, chopped
2 tablespoons parsley, chopped, save some for garnish
Preparation:
Preheat your oven to 450 degrees.
You’ll need a 9-inch cast iron pan or sauté pan that has an ovenproof handle.
Melt 1 tablespoon 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
Naughty Nelly's Deadly Twelve Pepper Blend, 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.
Last Updated
Sunday January 23, 2011
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