I was telling Jean about this one and promised to post it. It's from Gourmet's January Special Edition "Southern Cooking", and I tell you , it is a great one. I have found their January editions, over the years, to be real keepers.
2 lbs boiling pototoes
5 Tbsp unsalted butter, melted
1/2 cup reduced sodium chicken broth
Preheat oven to 425 with rack in middle
Peel potatoes and thinly slice, about 1/16 in thick (as if!!) then toss with butter. 3/4 tsp salt, and 1/2 tsp pepper
Spread evenly in a 2 qt shallow baking dish and add broth. cover tightly with tin foil, and bake 30 minutes. Uncover and bake until top is well browned and most of stock is absorbed. 30 - 35 minutes more.
I have been doing this with one baked potato for the two of us, just reduce the rest accordingly. They are incredibly good. My oven is usually "the oven from hell". but tonight decided it didn't want to ge tup to temp. I put it on the bottom level, and turned on broil. That did it!!! Hope you enjoy them!!
2 lbs boiling pototoes
5 Tbsp unsalted butter, melted
1/2 cup reduced sodium chicken broth
Preheat oven to 425 with rack in middle
Peel potatoes and thinly slice, about 1/16 in thick (as if!!) then toss with butter. 3/4 tsp salt, and 1/2 tsp pepper
Spread evenly in a 2 qt shallow baking dish and add broth. cover tightly with tin foil, and bake 30 minutes. Uncover and bake until top is well browned and most of stock is absorbed. 30 - 35 minutes more.
I have been doing this with one baked potato for the two of us, just reduce the rest accordingly. They are incredibly good. My oven is usually "the oven from hell". but tonight decided it didn't want to ge tup to temp. I put it on the bottom level, and turned on broil. That did it!!! Hope you enjoy them!!
Practice safe lunch. Use a condiment.