Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez)

1. 1

   Preheat oven to 300; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.

2. 2

   Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.

3. 3

   Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.

4. 4

   Drizzle the remaining oil over the potatoes.

5. 5

   Bake, uncovered, for 30 minutes; turn the potatoes with a spatula; cover the dish loosely with foil and cook 20 minutes until the potatoes are almost tender.

6. 6

   Increase oven temperature to 450; sprinkle the sherry over the potatoes; cover again loosely with foil, and bake until the sherry is absorbed and the potatoes are tender, about 10 minutes.

7. 7

   Sprinkle with parsley before serving.

* Per serving · 4 servings · Values may vary.