Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez) – a delicious recipe with extra virgin olive oil, white potatoes, kosher salt, fresh ground pepper, vidalia onion, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
2
Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
3
Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
4
Drizzle the remaining oil over the potatoes.
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
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
Sprinkle with parsley before serving.
267
kcal
Calories
15
g
Fat
30
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 1 12 lbs white potatoes, peeled and thinly sliced, kosher salt or sea salt, fresh ground pepper, and more.
Yes, Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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