Skillet Hasslebacks

One of these nights we found ourselves with a lot of leftover sliced potatoes from a gratin from the day before. We ended up finding the best way to roast those potatoes while making something different, so we decided to share with you. Sometimes, unplanned meals turn out better than the ones we intended to make – looking at you, potato gratin…

You could just throw it all in the oven and bake it, or you could spend a few extra minutes working on it and make it extra pretty. We all know that food that looks good, tastes better so why not give this a try.

Pre-heat the oven to 350F and season a medium skillet (if not seasoned already) with a dash of olive oil and salt.

Peel and slice potatoes on the long side with a mandolin, making each slice ¼ cm or thinner to ensure better cooking time. Toss them in a large bowl with ¼ cup of olive oil, 3 teaspoons of salt, 2 teaspoons of freshly cracked black pepper, 1 tablespoon of rosemary leaves, 1 tablespoon of thyme leaves and 1 teaspoon of dried oregano. Make sure all the potatoes are coated.

Arrange the potato slices in the skillet starting from the handle to the other end, following the curvature of the pan. Interchange sweet potato and russet potato tightly.

Do the same starting from the opposite side now and repeat the process as many times as needed. Then fill in the gaps that are left with the same pattern. You should end up with your version of this:

Drizzle the leftover oil and spices from the bowl onto the newly arranged potatoes. Cut the butter into small pieces and scatter them around the skillet evenly.

Cover the skillet with tinfoil and roast in the oven for 25 minutes, uncover and roast them for another 20 to 35 minutes, or until potatoes are fully cooked and the tops are slightly curly and browned. If you want more colour, broil for 5-10 minutes after they`re fully cooked. Carefully remove it from the oven and let it rest for 5-7 minutes before serving.

Skillet Hasslebacks

Servings: 4

Time: 75 minutes

Ingredients

2 Medium Sweet Potatoes

2 Medium Russet Potatoes

¼ Cup Extra Virgin Olive Oil

1 Tbsp Butter

1 Tbsp Fresh Rosemary Leaves

1 Tbsp Fresh Thyme Leaves

1 tsp Dried Oregano

3 tsp Salt

2 tsp Cracked Black Pepper

Step-by-Step

1.       Thinly slice peeled potatoes with a mandolin to ¼ cm thick or less. Toss them in a bowl with Olive Oil, herbs, salt and pepper.

2.       Pre-heat the oven to 350F. In a medium skillet, arrange the potato slices interchanged (Sweet-Russet-Sweet-Russet-Sweet-Russet) tightly from one side of the skillet to the other following the skillet`s curvature. Repeat the process on the other side of the skillet and then fill the spaces that are left with the same pattern.

3.       Pour the oil mixture left from the potatoes on top of it. Cut the butter into small pieces and spread “evenly” onto the potatoes.

4.       Cover with tinfoil and roast them for 25 minutes. Uncover them and roast for another 20-35 minutes, until potatoes are cooked and tops are slightly curly and browned.