Sherry Potatoes

Side DishPotatoes

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

Photography Credit: Elise Bauer

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.

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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

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 1 pound russet or yukon gold 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 tablespoon chopped fresh parsley


1 Preheat oven to 375°F.

2 Prepare potato slices in baking dish: 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: Bake at 375°F 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 to serve.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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11 Comments / Reviews

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Did you make it? Rate it!

  1. 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

  2. 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.


  3. 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.

  4. 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!


  5. Elise Bauer

    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.

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