Harvest Potatoes with Herbs

Ingredients

• 6 Tbsp 18 tsp I Can't Believe It's Not Butter, melted, divided
• ½ tsp salt
• 6 Tbsp finely chopped onion, divided
• ¼ tsp dried basil leaves
• ¼ tsp dried thyme leaves
• 2 lb potatoes, peeled, very thinly sliced, divided
• ¼ tsp ground pepper

Method

1. Preheat the oven to 425 degrees. In a small bowl, combine the seasonings (salt, basil, thyme, pepper). Place 2 tablespoons melted spread in a 10-inch non-stick skillet. (If the handle is not ovenproof, wrap with foil.)
2. Arrange a third of the potato slices in a circular pattern in the skillet. Sprinkle with about 1/4 teaspoon seasonings, 4 teaspoons melted spread and 2 tablespoons onion. Repeat the layers twice.
3. Cover tightly with foil; press the layers down. Bake 20 minutes. Uncover; bake 20 minutes or until the potatoes are tender. Remove from the oven; press the layers down with a spatula. Let stand 10 minutes. Invert onto a serving platter to unmold the potatoes. Remove from the skillet and serve.

Notes

Clipping. Marked "Very good." Serves 6 to 8.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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