recipe

Holiday Potato Torte

5.0

Use a cast iron skillet and grill this holiday season for a potato torte that's crispy on the outside and oh so tender on the inside.

Ingredients

For the torte
3-4
russet potatoes, scrubbed
 
Olive oil
 
Salt and black pepper to taste
2
tablespoons fresh rosemary, chopped
 

Directions

1

Preheat grill to medium high.

2

Generously butter a well-seasoned cast iron skillet.

3

Thinly slice each potato, placing slices in the skillet.

Hot Tip: Because of inversion, the bottom layer of potatoes will form the top of the torte. So, make sure to arrange the slices in an attractive pattern.
4

As you add each layer, brush with olive oil, and sprinkle with salt and pepper and about 1/2 teaspoon of rosemary.

5

When you're finished, you should have about 7 layers of potatoes.

6

Place skillet on the grill. Cook for 12 - 15 minutes or until the potatoes sizzle nicely.

7

Remove the skillet from the grill and drain excess oil. Carefully invert the torte onto a clean plate. Then slide the potatoes, bottom side up, back into the skillet.

8

Return to the grill, and cook, with lid closed, for 20 - 25 minutes or until potatoes are browned and crispy and inner layers are tender.

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  • GLS | Nov 21, 2017

    Add about a cup of shredded cheese. Spread between layers. "The Best"

    This was Helpful (0)
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