Oven roasted potato and apple dish a simple, tasty dish

By Jim Bailey

If you don’t have a mandolin for this recipe, it is easily prepared by slicing the potatoes and apple with a sharp knife as thinly as possible. If desired, cut potatoes in half and lay the flat side on a work surface to cut.

Other than slicing, this recipe is simple, elegant looking and enticing enough to enjoy with a salad and roll only. It lifts out of the skillet with ease and is packed with flavor.

Nonstick cooking spray
2-3 pounds potatoes *
1 Granny Smith apple
3/4 cup vegetable broth
1/4 cup apple jelly, warmed and whisked smooth
1/2 cup grated Romano or Parmesan cheese
1/2 teaspoon garlic powder
Black pepper to taste

Liberally grease a 9-inch oven-safe skillet, or cake pan, with nonstick cooking spray; set aside. Begin by peeling all potatoes if desired. Slice potatoes very thin using a mandolin; set aside. Peel and cut apple in half. Remove the core and slice it very thin as well; set aside.

Preheat oven to 400-degrees F. Arrange potato slices in a concentric circle in prepared pan leaning against each other, adding apple slices intermittently. If you need to add another potato, go ahead.

In a small bowl, whisk the broth, apple jelly, cheese, garlic and black pepper well. Pour over potatoes and apples and bake 35-45 minutes (depending on the width of potato slices), or until crisp on top and the potatoes are tender, but still a little firm. Remove from oven to cool slightly before scooping out to serve or let it rest for a few extra minutes and loosen around the edges and bottom with a spatula. Lift out onto a serving plate to cut with a pizza cutter into wedges if desired to serve. Sprinkle some additional cheese on top as well.

* Potatoes should be about 2 inches in diameter. Also try to sneak some turnip slices in there or even use yams or sweet potatoes.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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