Ingredients:
- 3 to 4 Tbs. olive oil
- 4 or 5 large baking potatoes
- 2 tsp. coarse salt, or to taste
- Freshly ground pepper, to taste
- 1/4 tsp. Hungarian paprika, or to taste
- 1/2 bunch fresh flat-leaf parsley, stems
discarded and leaves chopped
Directions:
Preheat an oven to 425°F. Oil a 10-inch ceramic quiche dish or a 10-inch glass pie dish with 1 tsp. of the olive oil.
Shred the potatoes into a bowl, working as quickly as possible to prevent them from turning brown. Transfer the shredded potatoes, a few handfuls at a time, to the prepared dish. Sprinkle each batch with some of the coarse salt, a few grindings of pepper and a few drops of olive oil. Repeat the layering until the potatoes are level with the rim of the dish. Drizzle the top with the remaining olive oil, then season with salt, pepper and the paprika.
Roast until the potatoes are dark brown and crisp on top and soft inside when pierced with a fork, 50 to 55 minutes. If the potatoes begin to brown too quickly, reduce the oven temperature to 350°F.
Remove from the oven and let rest for 5 to 10 minutes, then cut into wedges. Sprinkle with the parsley and serve immediately.
Shred the potatoes into a bowl, working as quickly as possible to prevent them from turning brown. Transfer the shredded potatoes, a few handfuls at a time, to the prepared dish. Sprinkle each batch with some of the coarse salt, a few grindings of pepper and a few drops of olive oil. Repeat the layering until the potatoes are level with the rim of the dish. Drizzle the top with the remaining olive oil, then season with salt, pepper and the paprika.
Roast until the potatoes are dark brown and crisp on top and soft inside when pierced with a fork, 50 to 55 minutes. If the potatoes begin to brown too quickly, reduce the oven temperature to 350°F.
Remove from the oven and let rest for 5 to 10 minutes, then cut into wedges. Sprinkle with the parsley and serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Everyday Roasting,
by Janeen Sarlin
(Time-Life Books, 1998).
Rated 4 out of
5
by
NoNoNanette from
Nice texture
I wanted to review this recipe since it only has one negative review and I thought I'd provide a different take; I made this recipe to accompany a prime rib prepared on
the rotisserie. It's light texture with some crunch was perfect. I actually wanted a more "bland" side since I wanted the taste of the beef and the horseradish sauce to shine. I found it simple and the only issue I would mention is that the portion size is pretty small to I needed to make 2 of them for about 8 people.
Date published: 2018-12-21
Rated 1 out of
5
by
Chefin from
Baked Mushy Potatoes
I thought this recipe would be a great option for a quick weeknight side dish. It turned out to be a gelatinous mess. I tried the recipe twice, just in case I missed something in the instructions, though they seemed pretty straightforward. I used russet potatoes, layered the potatoes, sprinkling coarse salt, pepper and sprinkling olive oil on each batch as directed. The potatoes turned out gooey with bland flavor -- not good. I don't recommend this one. Sorry WS.
Date published: 2015-02-09