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Sunday, January 8, 2012

Scrumptious Sundays


Very fancy name, pretty easy recipe.  Prep time was more than let's say mashed potatoes - but these were pretty and so yummy.  We even had the leftovers for breakfast the next day.  Jason made the dish on NYE and it turned out fantastic!  Unfortunately dinner on NYE was a little hectic while trying to put 2 little ones to bed, so we didn't get a picture.  This picture and recipe is courtesy of Cooking Light magazine.


Ingredients
2 1/2 teaspoons chopped fresh thyme, divided
1 teaspoon kosher salt
1 1/2 tablespoons unsalted butter, melted 
Cooking spray
2 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
2 1/2 teaspoons white truffle oil, divided
Preparation
1. Preheat oven to 450°.
2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
3. Drizzle butter into a 10-inch cast-iron skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes without stirring.
4. Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.
5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining 1/2 teaspoon thyme.




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