Best-of-Both-Worlds Potatoes Anna
Vegetarian Times Issue: November 1, 2005 p.72
If you’re torn between serving regular potatoes or sweet potatoes, try this spectacular dish, which calls for both.
Directions
- Preheat oven to 425F. Melt 1 Tbs. butter in 8-inch ovenproof nonstick skillet over medium heat. Swirl pan to coat bottom and sides; set aside.
- Toss sweet potatoes with 1 1/2 Tbs. butter, 1/2 tsp. thyme, 1/2 tsp. salt and 1/8 tsp. pepper in medium bowl. Set aside.
- Toss Russet potatoes with remaining butter, thyme, salt and pepper in second bowl.
- Place one layer of Russet potatoes in overlapping circles on bottom of skillet. Sprinkle with leeks, and top with layer of sweet potatoes. Sprinkle with 1 Tbs. Parmesan. Repeat layering, ending with layer of sweet potato slices.
- Place skillet on burner. Cook potatoes 5 minutes over medium heat to brown bottom. Transfer skillet to oven, and bake 45 to 50 minutes, or until potatoes are tender and beginning to brown. Set 9-inch plate on top of skillet. Flip upside down to unmold potatoes. Slice into wedges, and serve.
ingredient list
Serves 8
- 4 Tbs. unsalted butter
- 2 sweet potatoes, peeled and thinly sliced (about 1 1/2 lb.)
- 3 Russet potatoes, peeled and thinly sliced (about 1 1/2 lb.)
- 1 tsp. dried thyme leaves
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 medium-sized leek, trimmed, quartered and white part finely chopped (about 1 1/4 cups)
- 1/4 cup grated Parmesan cheese
Nutritional Information
Per SERVING:
| Calories |
199 |
| Protein |
4g |
| Total Fat |
7g |
| Saturated Fat |
4g |
| Carbs |
31g |
| Choelsterol |
18mg |
| Sodium |
412mg |
| Fiber |
4g |
| Sugar |
9g |
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