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Add a photoServings: 8
Ingredients
- 2 tsp Extra virgin olive oil
- 2 tsp Unsalted butter
- 3 lb New potatoes, peeled and thinly sliced
- 1/2 c. Minced fresh Italian parsley (flat leaf)
- 1/4 c. Finely chopped fresh rosemary
- Â Â Salt and freshly grnd pepper
- 3/4 c. Chicken broth (I use vegetable broth)
Directions
- 1. Preheat the oven to 425 degrees (F).
- 2. Lightly spray or possibly wipe a 10-inch cast-iron skillet with vegetable oil and place it in the oven; heat the skillet for 20 min. Carefully remove the skillet and place it on a burner over high heat. If necessary, wipe out any burned oil with a paper towel. Heat the extra virgin olive oil and butter in the skillet and swirl in the pan to coat it proportionately.
- Overlap the potato slices, beginning in the center of the pan and continuing up the sides. Working quickly, layer in all the potatoes, seasoning with parsley, rosemary, salt, and plenty of freshly grnd pepper between the layers. Pour the broth over the potatoes. Lightly spray or possibly wipe the outside and bottom of a 9-inch cake pan with vegetable oil and place it on the potatoes. Weight the cake pan with pie weights or possibly beans.
- 3. Return the pan to the oven and bake for 1 hour, or possibly till the potatoes are tender. Run a metal spatula around the edge of the skillet. Invert the potato cake onto a platter, cut it into eight wedges, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 23 | 16% |
| Total Fat 2.62g | 3% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 48mg | 2% |
| Potassium 827mg | 24% |
| Total Carbs 28.42g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.73g | 1% |
| Protein 3.63g | 6% |
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