Two-Potatoes Madness
Source of Recipe
Internet
List of Ingredients
6 medium all-purpose potatoes (about 2 pounds)
4 medium sweet potatoes (about 2 pounds)
1/4 cup vegetable oil
1 large onion, chopped
4 tablespoons margarine or butter
Salt
Coarsely ground black pepper
Parsley sprigs for garnish
Recipe
1. Peel all-purpose and sweet potatoes. Using an adjustable-blade slicer
or sharp knife, thinly slice potatoes, keeping sliced white and sweet
potatoes in separate piles.
2. In 10-inch cast-iron skillet with oven-safe handle (or wrap handle
with double thickness of foil), heat oil over medium heat. Add onion,
cook until tender. Transfer to bowl.
3. In same skillet, arrange white potatoes, overlapping them slightly.
Sprinkle with onion, dot with 2 tablespoons margarine. Sprinkle with 3/4
teaspoon salt and 1/4 teaspoon pepper.
4. Arrange sweet-potato slices over white potatoes. Dot with remaining 2
tablespoons margarine, sprinkle with 3/4 teaspoon salt and 1/4 teaspoon
pepper.
5. Cook layered potato mixture over medium heat 15 minutes or until
bottom layer of potatoes is lightly browned. Meanwhile, preheat oven to
450 degrees F.
6. Place skillet on bottom rack in oven and bake 25 minutes or until
potatoes are tender when pierced with knife, pressing potatoes down with
pancake turner occasionally. To serve, loosen edge with pancake turner,
carefully invert potatoes onto warm platter. Garnish with parsley
sprigs, cut into wedges. Yield: 10 servings.
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