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Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez)

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“In One Pot Spanish, by Penelope Casas”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 300°; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
  2. Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
  3. Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
  4. Drizzle the remaining oil over the potatoes.
  5. Bake, uncovered, for 30 minutes; turn the potatoes with a spatula; cover the dish loosely with foil and cook 20 minutes until the potatoes are almost tender.
  6. Increase oven temperature to 450°; sprinkle the sherry over the potatoes; cover again loosely with foil, and bake until the sherry is absorbed and the potatoes are tender, about 10 minutes.
  7. Sprinkle with parsley before serving.

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