SHERRY-INFUSED BAKED SLICED POTATOES
LOS ANGELES TIMES
Total time: 1 hour, 15 minutes
Note: From "La Cocina de Mama" by Penelope Casas
31/2 tablespoons olive oil, divided
11/2 pounds white potatoes, peeled and cut into 1/8-inch slices
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
2 bay leaves, cut in halves
1/4 medium-large onion, slivered into 1/4-inch slices
3 tablespoons manzanilla or dry fino sherry
2 tablespoons minced fresh parsley
Heat the oven to 300 degrees. Coat an 8-by-12-inch baking dish with one-half tablespoon olive oil. Add half the potatoes in a slightly overlapping layer, and sprinkle with half the salt and pepper.
Scatter the bay leaves and onion over the potatoes, and cover with the remaining potatoes, sprinkling again with salt and pepper. Spoon the remaining oil over the potatoes.
Bake for 30 minutes. Cover the pan lightly with foil and return it to the oven in a rotated position. Bake 20 minutes, until the potatoes are almost tender.
Increase the oven temperature to 450 degrees. Sprinkle the sherry over the potatoes, cover again with foil and continue baking until the sherry is absorbed and the potatoes are tender, about 10 minutes. Sprinkle with parsley and serve.
Each serving: 239 calories; 3 grams protein; 30 grams carbohydrates; 2 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 289 mg. sodium.