Sherry Potatoes


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.

Sherry Potatoes Recipe

  • Yield: Serves 4.


  • 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
  • Salt
  • 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.

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Showing 4 of 12 Comments

  • The Mother of the Persian Cat

    Do you have a recommendation on what to substitute the sherry for?

    These are sherry potatoes. There is no substitute for the sherry. ~Elise

  • Lindsey

    These are wonderful! They have a nice subtle flavor that compliments almost any meal and the best part is how quick and easy they are to make :) All I had on hand was cheap, sweet, cooking sherry, they still turned out great. This dish will become a staple in our household.

  • Adrian

    So good! I used golden potatoes and olive oil instead of butter, and even cream sherry (probably a bit too sweet for most). Tastes great with or without the parsley.

  • Chrissy

    These potatoes are a crowd favorite! I’ve made them for several different groups at dinner gatherings, and everyone loves them. Picky eaters, kids, adventure seekers- these potatoes are for you! Enjoy!


    I cannot wait to try this! I make my own “basil sherry” by infusing a bottle of dry sherry with a bunch of basil. I leave the basil in the bottle & use it all year in soups & stews. I think it’ll be perfect in this dish.

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