It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is POTATOES & HERBS!

I haven’t made this dish in forever! I’ll have to now that it’s burbled to the top of my brain. LOL With the kids gone and, with just me and hubby, we’ve been cutting carbs out of our diet. However, that said, everything in moderation is the key. Right? This is a delicious combination of flavors. Serve it with a meat and you have a warm and satisfying meal. Or serve it alone. I practically lived on potatoes in college! Ahem, another story for another day.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 653 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

POTATOES & HERBS
[Serves 6-8] 

6 T. butter (melted)
½ tsp. salt
6 T. finely chopped onions
¼ tsp. dried basil leaves
¼ tsp. dried thyme leaves
2 lbs. potatoes, finely sliced * *
¼ tsp. Pepper 

Preheat oven to 425 degrees. In small bowl, combine seasonings. Place 2 T. melted butter in oven-proof skillet. I love my cast iron skillets for this recipe. (9-10 inch glass dish or oven pan will work, too). Arrange 1/3 of the potato slices in circular pattern in skillet. Sprinkle with ¼ tsp seasonings, 4 tsp. Melted butter, and 2 T. onion. Repeat layers twice.

Cover tightly with foil, press layers down. Bake 20 minutes. Uncover; bake 20 more minute or until potatoes are tender. Remove from oven, press layers down with a spatula. Let stand 10 minutes. Invert (if you can, no stress if you can’t) onto serving platter to unmold potatoes.  

* * You can peel the potatoes, if you like, but I prefer leaving the peels on for extra flavor and nutrients. If you leave the skins on, just clean them well and cut out any “bad” spots. Then, slice thinly.