We recently had sherry potatoes (potato slices baked in sherry and butter) at Selland’s, our favorite local cafe. They were so good that we spent many tries attempting to recreate them in our kitchen. I scoured the Internet looking for a recipe but only came up with some German sites that mentioned sherry potatoes, but no recipe. We have, however, finally arrived at a method that works, and recreates the divine potatoes we enjoy so much at the cafe. It’s very simple, baking sliced potatoes in butter and dry sherry, salting generously, and sprinkling on a little parsley. The dry sherry truly enhances the flavor of the butter.
- 1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch slices
- 1/4 cup butter (1/2 a stick), melted
- 1/4 cup dry sherry
- Freshly ground black pepper
- 1 Tbsp chopped fresh parsley
1 Preheat oven to 375°F.
2 Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
3 Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.