Garlicky herb butter layered potatoes
2 Salt and vinegar roasted potatoes
3 Cheesy potato pancetta bake
- 6 sprigs thyme, plus leaves for serving
- 7 tablespoons unsalted butter, cut into pieces
- 2 cloves garlic, smashed
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 medium Yukon Gold potatoes (about 1½ lb. total)
- 2 medium sweet potatoes (about 1 lb. total)
- Rub thyme between fingers to release oils; place in a saucepan. Add butter, garlic, salt, and pepper. Cook over medium, stirring often, until butter melts, 3 to 4 minutes. Remove from heat. Let stand for 15 minutes.
- Meanwhile, preheat the oven to 400°F. Thinly slice Yukon Gold and sweet potatoes into 1/16-inch-thick slices (preferably using a mandoline).
- Remove sprigs from butter and discard. Reserve 1 tablespoon herb butter in a small bowl; set aside. Brush the bottom of a large ovenproof or cast-iron skillet with some remaining herb butter. Cover bottom of skillet with a layer of sliced Yukon Gold and sweet potatoes; start from the center and work outward in concentric circles, overlapping slices. Generously brush the top with more herb butter. Repeat layering with remaining potato slices, brushing with herb butter after each layer. (You will have about 6 layers.)
- Heat skillet over medium-high until mixture is sizzling, 2 to 4 minutes. Carefully cover with aluminum foil. Transfer the skillet to the oven and bake for 15 minutes. Remove foil. Continue baking, rotating the skillet halfway through, until the center is tender when pierced with a wooden pick and some potato slices on top curl and darken, about 45 minutes. Brush with reserved 1 tablespoon herb butter and continue baking for 5 minutes. Let cool for about 15 minutes. Run a rubber spatula around the edges of the skillet to loosen, gently sliding the spatula underneath. Slice into wedges while in skillet; top with thyme leaves.
Salt and vinegar roasted potatoes
- 6 tablespoons olive oil
- 2 pounds small red potatoes, unpeeled
- 1 1/4 cup salt, do not use iodized salt. It will give potatoes a chemical taste
- 3 tablespoons malt vinegar
- black pepper
- Place the oven rack in an upper-middle position. Heat oven to 500 degrees. Set a wire rack in a rimmed baking sheet.
- Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes.
- Coat a baking sheet with the 6 tablespoons of olive oil.
- Place potatoes on a greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness.
- Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper.
- Roast until potatoes are browned, about 25 to 30 minutes.
- Brush with remaining vinegar and serve.
Cheesy potato pancetta bake
- 2 pounds waxy potatoes (such as small red potatoes)
- 2 tablespoons plus 1½ teaspoons kosher salt, divided
- 1 tablespoon unsalted butter, melted
- Freshly ground black pepper
- 8 ounces chopped pancetta (1½ cups)
- 1 large yellow onion, cut into 1-in. pieces
- ½ cup dry white wine
- ½ cup heavy whipping cream
- 8 ounces fontina cheese, cut into ½-in. pieces (about 1½ cups)
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until just tender when pierced with a fork, 15 to 20 minutes. Drain; let cool for 15 minutes. Cut into ¾-inch pieces. Transfer to a large bowl and toss with melted butter, several grinds of pepper, and 1 teaspoon salt. Set aside.
- Preheat the oven to 400°F. Place pancetta in a medium skillet. Cook over medium, stirring occasionally, until golden and crispy and fat has rendered, about 15 minutes. Transfer to a bowl using a slotted spoon. Reserve 2 tablespoons of drippings in the skillet. Add onion and ¼ teaspoon salt to skillet; cook, stirring often, until golden brown, 8 to 10 minutes.
- Return pancetta to skillet and add wine. Bring to a simmer over medium-high; cook until liquid is mostly absorbed, 5 to 6 minutes. Remove from heat. Stir in cream and remaining ¼ teaspoon salt.
- Arrange half of the potatoes in a broiler-safe 8-inch square baking dish. Top with half of pancetta-onion mixture and half of cheese. Repeat layering with remaining potatoes, pancetta-onion mixture, and cheese.
- Bake until the cheese has melted, about 15 minutes. Increase oven temperature to broil (do not remove casserole from the oven). Broil until browned in spots, 2 to 3 minutes.
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