Skillet-baked sliced potatoes are a welcome change from the usual side dish. Don’t be surprised if you find yourself wanting more!
These potatoes are great for breakfast, but they also do very well as an accompaniment to Reverse Seared steak.
Why Use a *Mandoline?
I recently bought a *mandoline, and now I have to justify its existence, especially since I don’t like using the guard, and I managed to slice off the top of my finger! No matter; these are worth it!
When you want foods sliced, a mandoline is the way to go and do it quickly and uniformly. Have you tried slicing a beet? That beet will slip out of your hand and make your skin purple. Do you want paper-thin potatoes? Good luck doing that with a knife. Even professional chefs use a mandoline for paper-thin potatoes.
Make sure you use the guard. I thought I was being safe. Not so much. If you want to be even safer, you can get stainless steel gloves for that purpose. I highly recommend them.
What Kind of Pan for Skillet-Baked Slice Potatoes?
The best type of pan to use for this would be a cast iron skillet. Don’t be afraid of cast iron. Yes, unless you are using lye to wash your dishes, you can wash cast iron with dish soap. Keeping a cast iron skillet from rusting is pretty easy, too. Wash it by hand, put it on the stove, and then light the burner. Cast iron can be used on any kind of stove, gas, electric, and induction. Also, cast iron can go directly from the stovetop to the oven. When you put a trivet on your table, the skillet can go directly from the oven to the table. One pan – what a wonder!
Email Me the Recipe
Skillet-Baked Sliced Potatoes
Equipment
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Ingredients
- 6 medium potatoes
- 4 ounces unsalted butter, 1 stick, unsalted
- 1 teaspoon sea salt
- 1 teaspoon paprika
1 tablespoon Shallots in Oil
Instructions
- 6 medium potatoesSlice the potatoes thinly with a mandolin. Put them in a bowl of water whist heating your pan and preheating the oven to 350 °F (177 °C).
- 4 ounces unsalted butterHeat a cast iron or oven-proof skillet on the stovetop. Put a tablespoon of the butter in the pan and swirl it around to completely coat the pan.
- Drain the potatoes and dry them off with a towel to remove excess water.
- Put a layer of potatoes in the prepared pan. Turn off the heat. Cut up another tablespoon of the butter and put it on the layer of potatoes. Cover with the remaining potatoes.
- 1 tablespoon Shallots in OilPut the rest of the butter in a small pan and melt it with the Shallots in Oil.
- 1 teaspoon sea salt, 1 teaspoon paprikaSprinkle salt and paprika on the potatoes, then drizzle the butter mixture over all.
- Bake for 45 to 50 minutes or until the potatoes are soft. Enjoy!
Greetings! I tried these, only I didn’t cut any fingers. I guess I’m a little more careful. LOL. My family really loved these, thanks for the recipe, and be careful out there!