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This is an attractive dish and takes far less time than baking the potatoes whole. I used Herbs de Provencale, but a wide variety of other green leafed herbs or herb mixtures would be good too. You may cut the potatoes with a mandolin if you like. My great aunt gave me an orange plastic mandolin once saying she did not like using it. Well that turned out to be an understatement. I nearly lost a finger using that mandolin. It would have been unkind to pass it on to someone else so I just threw it in the trash. I can slice thinner with a chef’s knife anyway.

4 medium sized red potatoes
1/2 onion
2 Tbsp olive oil
2 Tbsp butter
salt to taste
1 garlic clove, minced
1 Tbsp fine Herbs de Provencale

• Preheat oven to 375F.
• Scrub and dry the potatoes.
• Slice potatoes as thinly as possible.
• Thinly slice the onion.
• In a small saucepan, melt the butter in olive oil.
• Remove saucepan from heat.
• Add salt to taste.
• Stir in the minced garlic and the Herbs de Provencale.
• Brush the baking dish with this butter mixture.
• Arrange the sliced potatoes upright in the dish.
• Insert slices of onions between the potatoes.
• Pour the remaining butter mixture over the potatoes.
• Bake potatoes at 375 F for 1 hour or until they are golden brown and crispy.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!