A coveted Spanish cookbook, “La Cocina de Mama” by chef author Penelope Casas, has brought us many a mouth-watering meal. So when we decided to prepare week-long dinners based on an International theme, we didn’t hesitate to start with her book.
Along with Penelope’s Chicken with Ham, Olives and Sherry, we paired it with Fernando’s Sherry-Infused Baked Sliced Potatoes—and what a duo they made! She happened across the delicious spud recipe while in Restaurante Bigiote in Sanlucar de Barrameda with a group of American gourmets in tow (wish I had been one of them!)
They are simple and straightforward enough but with an extraordinary surprise ingredient: the subtle flavor of bone-dry Spanish sherry, such as Manzanilla or Fino. Since Russ likes to have a nip or two of this type of sherry while cooking on Sunday evenings, we always have some on hand. Not my cup of tea (or wine 🙂 ) for imbibing, but I do love sherry in cooking.
A mandoline makes quick work of slicing uniformly thick potato slices.
Fernando's Sherry-Infused Baked Sliced Potatoes
- 3 1/2 tablespoons olive oil, divided
- 1 1/2 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.