Sherry Potatoes

Sherry potatoes, thinly sliced russet potatoes baked in the oven with butter and dry sherry.

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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!

  • Elise

    Hi Dena – Whenever a recipe calls for cooking with a liqueur or wine I use a good quality drinking variety, not a “cooking” variety. Given that the sherry is a predominant flavor in these potatoes, I would get one that would taste good to you if you chose to drink it straight.

  • Dena

    I have a Sherry question. I have some dry cooking sherry, kind of run of the mill grocery store stuff. Will this do, or do I need to go to a liquor store to get something specific?

    I can’t wait to make these!


  • Sandra McDaniel

    Can anyone recommend a good sherry for this kind of recipe? I always buy ones that are way too sweet!

  • 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.

  • 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.

  • 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!

  • 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!