Potatoes anna - plhol
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Potatoes anna - plhol
  Potato    Rosemary  
Last updated 6/12/2012 12:56:52 AM. Recipe ID 19208. Report a problem with this recipe.
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      Title: Potatoes anna - plhol
 Categories: Potato, Rosemary
      Yield: 8 servings
 
      2 t  Olive oil
      2 t  Unsalted butter
      3 lb New potatoes, peeled and
           -thinly sliced
    1/2 c  Chopped fresh Italian
           -parsley (flat leaf)
    1/4 c  Finely minced fresh rosemary
           Salt and freshly ground
           -pepper
    3/4 c  Chicken broth (I use
           -vegetable broth)
 
  1. Preheat the oven to 425 degrees (F).
  
  2. Lightly spray or wipe a 10-inch cast-iron skillet with vegetable
  oil and place it in the oven;  heat the skillet for 20 minutes.
  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
  olive oil and butter in the skillet and swirl in the pan to coat it
  evenly. 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 ground pepper between the layers. Pour the broth over the
  potatoes.  Lightly spray or 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 beans.
  
  3.  Return the pan to the oven and bake for 1 hour, or until 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.
  
  Info:  from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5
 




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Recipe ID 19208 (Apr 03, 2005)

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