Layered Potato Recipe

Layers of thin sliced potatoes and melted Parmesan cheese create a crispy delicious potato side dish. With only a few ingredients, which you probably already have in your pantry, this recipe is impressive and surprisingly not too bad for your waistline.

Layered Potatoes (recipe from Anne Burrell-Cook like a Rockstar)
Serves 4-6

Ingredients: 
3 russet potatoes
Extra virgin olive oil
3/4 cup grated Parmesan cheese
Kosher Salt

1. Preheat oven to 425 degrees F. Using a mandoline, slice potatoes 1/8" thick or a thin as you can make them. Working quickly so they do not brown too much. (do not soak in water).

2. Coat an ovenproof 8-inch non-stick saute pan with olive oil. Starting in the center of the pan, lay the potato slices in concentric circles. (The bottom will be the top layer, so make sure it looks nice). Brush the first layer of potatoes with olive oil and add another layer. Brush each layer with olive oil and sprinkle every second or third layer with cheese and salt. After each layer, use a spatula to press down and compact the potatoes.

3. Bring the pan to med-high heat. When a golden brown crust starts to form, place the pan in the oven for 20 mins.

4. Remove pan from oven and place a lid on top, tip and drain off any excess oil (This is important because when you flip the potatoes over, you do not want to pour out hot oil and burn yourself) After the excess oil is drained, flip the pan over so the potato cake is turned out on the underside of the lid. Carefully slide potatoes back into the pan so the golden brown top is facing upwards and the bottom is not facing down.

5. Return the uncovered pan to the oven for another 15 minutes or until potatoes are fork tender. Cut into wedges and serve.

Layers of thin sliced potatoes and melted Parmesan cheese create a crispy delicious potato side dish. With only a few ingredients, which you probably already have in your pantry, this recipe is impressive and surprisingly not too bad for your waistline.

Layered Potatoes (recipe from Anne Burrell-Cook like a Rockstar)
Serves 4-6

Ingredients: 
3 russet potatoes
Extra virgin olive oil
3/4 cup grated Parmesan cheese
Kosher Salt

1. Preheat oven to 425 degrees F. Using a mandoline, slice potatoes 1/8" thick or a thin as you can make them. Working quickly so they do not brown too much. (do not soak in water).

2. Coat an ovenproof 8-inch non-stick saute pan with olive oil. Starting in the center of the pan, lay the potato slices in concentric circles. (The bottom will be the top layer, so make sure it looks nice). Brush the first layer of potatoes with olive oil and add another layer. Brush each layer with olive oil and sprinkle every second or third layer with cheese and salt. After each layer, use a spatula to press down and compact the potatoes.

3. Bring the pan to med-high heat. When a golden brown crust starts to form, place the pan in the oven for 20 mins.

4. Remove pan from oven and place a lid on top, tip and drain off any excess oil (This is important because when you flip the potatoes over, you do not want to pour out hot oil and burn yourself) After the excess oil is drained, flip the pan over so the potato cake is turned out on the underside of the lid. Carefully slide potatoes back into the pan so the golden brown top is facing upwards and the bottom is not facing down.

5. Return the uncovered pan to the oven for another 15 minutes or until potatoes are fork tender. Cut into wedges and serve.