3 TBS butter, melted
3 TBS extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion
3 TBS Diced Fresh Garlic
Finely Chopped Parsley
Preheat oven to 375f/190C degrees.
Combine the oil and melted butter in a small dish. Set aside.
Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture. Spread
Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion and Garlic throughout potato slices - Sprinkle with salt and pepper. Drizzle with the remaining butter and oil. Top off with more Garlic. Bake covered for 30 minutes. Remove foil and bake for an additional 10 minutes or until lightly browned.
3 TBS extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion
3 TBS Diced Fresh Garlic
Finely Chopped Parsley
Preheat oven to 375f/190C degrees.
Combine the oil and melted butter in a small dish. Set aside.
Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture. Spread
Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion and Garlic throughout potato slices - Sprinkle with salt and pepper. Drizzle with the remaining butter and oil. Top off with more Garlic. Bake covered for 30 minutes. Remove foil and bake for an additional 10 minutes or until lightly browned.
