Avoiding Additives and Preservatives

Use butter that contains only a single ingredient: cream. If you use dried herbs, check to make sure they don’t contain colour or anti-caking agents. Use a Parmesan cheese that does not contain colour.

Toss thinly sliced potatoes with oil, butter, herbs and cheese

Layer the potatoes in an ovenproof skillet

Place a round of foil on top and press down on it with your hand

Transfer skillet to oven and bake until potatoes are tender

Invert onto serving dish so the crispy side is up

Ingredients:

6 Yukon Gold potatoes – 2.5 lbs (1.25 kg) scrubbed or peeled

¼ cup (60 ml) olive oil

2 tbsp (30 ml) butter, melted

¼ cup (60 ml) chopped mixed fresh herbs or 4 tsp (20 ml) herbes de Provence

¼ cup (60 ml) grated Parmesan cheese

¾ tsp (3 ml) each salt and pepper

Preparation:

Using mandoline or food processor with very thin blade, or by hand, slice potatoes paper-thin. Rinse in cold water; drain, pat dry and set aside.

Combine oil and butter; pour 2 tsp (10 ml) into 8- or 9-inch (20.3 to 22.9 cm) ovenproof skillet and set aside.

In bowl, toss potatoes with remaining oil mixture, herbs Parmesan, salt and pepper. Heat oil mixture in skillet over medium-high heat, tilting pan to coat; evenly layer potatoes in pan. Place round of foil on potatoes; press very hard with hand. Cook, pressing a few more times, for 5 minutes.

Transfer pan to 400-degree F (204-degree C) oven; bake for 25 minutes. Remove foil; bake for 10 to 15 minutes longer or until tender when pierced with knife. Loosen edge with knife; invert on to serving plate. Cut into wedges and serve. To make ahead, let cool. Cover with foil and refrigerate for up to 2 days; reheat in 350-degree F (177-degree C) oven for 25 minutes or until hot. Serves 8.

From the December 2001 issue of Canadian Living