-infused Baked Sliced Potatoes (patatas Al Jerez)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 1/2 lbs white potatoes, peeled and thinly sliced
• kosher salt or sea salt
• fresh ground pepper
• 1/4 medium vidalia onion, thinly sliced
• 2 bay leaves, torn in half
• 3 tablespoons very dry , such as manzanilla
• 2 tablespoons minced fresh parsley

Recipe

• 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 over the potatoes; cover again loosely with foil, and bake until the is absorbed and the potatoes are tender, about 10 minutes.
• 7 sprinkle with parsley before serving.