Ingredients 1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled 1 1/4 pounds sweet potatoes (2 medium), peeled 6 tablespoons unsalted butter, melted Coarse salt and freshly ground pepper
Directions Step 1 Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a hand slicer or sharp knife, keeping potato varieties separate. Step 2 Lightly butter a 9- or 10-inch nonstick ovenproof skillet. Starting in the center of the pan, place about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering the surface. Butter and season generously with salt and pepper. Make the next layer with sliced sweet potatoes; spread with butter and season. Repeat, alternating colors. Drizzle remaining butter over potatoes. Step 3 Cook the potatoes over medium-high heat until the butter bubbles vigorously in the pan, about 4 minutes. Transfer to the oven and bake for 30 minutes. Cover loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven and run a flexible heatproof spatula around the edges of the potatoes to loosen them. Let cool; carefully invert onto a plate, cut into wedges and serve.
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