If you’re looking for a fresh way to serve up plain-old potatoes, look no further!
These potato “ribbons” are much easier than they look, and are absolutely irresistible! They are versatile too, adapting to whatever cheeses or herbs you happen to have on-hand.
And don’t worry about perfection – no matter how you get the ribbons into the pan they will look fabulous out of the oven every time!
- 3 russet potatoes, scrubbed (do not peel)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- Salt and pepper
- 8 ounces shredded cheddar
Pre-heat the oven to 375 degrees; line a 9” round or square pan with parchment paper.
Peel the potatoes in long 1/8” thick strips, using a sharp knife or mandoline. Place in a bowl of water for 30 minutes.
Meanwhile, heat the butter, olive oil, garlic and herbs till the butter is melted. Remove from heat to let cool slightly.
Drain the potatoes and pat dry. Pour the butter mixture over and toss to coat the slices evenly.
Working with one slice at a time, roll and place upright in your prepared pan. You can use a heavy can to keep the slices in place in the beginning. Keep rolling and placing until you have as many slices in the pan as you can fit.
Bake the potatoes for 20 minutes, top the potatoes with the shredded cheese and continue baking for 30 more minutes, or till golden brown.
Garnish with thyme and rosemary sprigs if desired and serve immediately.