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

  • Erich

    I made these last night, with the addition of 2 cloves of freshly chopped garlic… amazing! This recipe is so easy, yet sooo tasty, good stuff!

  • Amy

    I made these last night. They were delicous! The sherry gave them an almost squash-like flavor. I suppose different sherries would get different results.
    The only thing is that they were sooo watery/buttery. It ended up just looking oily. I used even less butter than it called for (slightly) but still turned out real wet. But so tasty! I will certainly make them again. I like the idea of added garlic. mmmm…thanks!

  • AH

    Very tasty!!! I have made this several times, very tasty with some garlic too. (What isn’t). This is a very good side dish for a chicken breast stuffed with goat cheese, olive oil, garlic, and chopped green onion. mmmmmmmm.

  • David

    I made these last night for supper and they came out beautifully. I stored the leftovers overnight and then sauteed them in a cast iron skillet as a snack for my roommate this evening. The skillet gave them a nice crispy home fries kind of texture. My roomie declared them delicious.

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