Holiday Potato Torte
For the Torte
- 3-4 russet potatoes, scrubbed
- olive oil
- salt and black pepper to taste
- 2 tablespoons fresh rosemary, chopped
Preheat grill to medium-high.
Generously butter a well-seasoned cast iron skillet.
Thinly slice each potato, placing slices in the skillet.
Hot TipBecause 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.
As you add each layer, brush with olive oil, and sprinkle with salt and pepper and about 1/2 teaspoon of rosemary.
When you're finished, you should have about 7 layers of potatoes.
Place skillet on the grill. Cook for 12 to 15 minutes or until the potatoes sizzle nicely.
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.
Return to the grill, and cook, with lid closed, for 20 to 25 minutes or until potatoes are browned and crispy and inner layers are tender.
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