Spiced Candy Potato Tian
1 hour 20 minutes (20 minutes lively), plus cooling
4 to six servings
While you put together candy potatoes like this, you get one of the best of each worlds: tender, buttery rounds of candy potato with crisped, browned edges. To steadiness the pure sweetness of the potatoes, we toss the slices with vinegar, spices and pink pepper flakes, then tuck sliced shallot and sage or rosemary leaves in between the layers. Candy potatoes can differ vastly in measurement. Attempt to decide on medium-sized ones of about the identical diameter so the slices match neatly within the pie plate. The quickest solution to slice the potatoes is with a mandoline—goal for slices about 1⁄8-inch thick. Serve this with a pork roast or pork chops, or alongside the roasted turkey on the Thanksgiving desk.
Don’t fear when you don’t have a mandoline—you possibly can slice the potatoes by hand. Simply attempt to hold the slices skinny and even, no thicker than 1⁄4 inch, or they may take longer within the oven.
INGREDIENTS
4 tablespoons salted butter, melted
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar OR lime juice
1⁄2 tablespoon floor coriander OR floor cumin OR each
1⁄2 teaspoon pink pepper flakes
2 1⁄2 kilos medium orange-flesh candy potatoes, peeled and sliced into 1⁄8-inch rounds
Kosher salt and black pepper
1 medium shallot, sliced into skinny rings
1⁄3 cup evenly packed recent sage OR rosemary
Maple syrup or honey, to serve (optionally available)
DIRECTIONS
1. Warmth the oven to 450°F with a rack within the center place. In a small bowl, stir collectively the melted butter, oil, vinegar, coriander and pink pepper flakes. Brush half of this combination on the underside and sides of a 9-inch deep-dish pie plate. Prepare the potatoes in 2 concentric rings within the pie plate, shingling and tightly packing the slices.
2. Sprinkle with salt and black pepper, then tuck the shallot slices and sage leaves between the potato slices. Drizzle with the remaining butter combination. Cowl tightly with foil and bake till a skewer inserted into the middle of the potatoes meets just a bit resistance, about 40 minutes.
3. Uncover and bake till the potatoes are evenly browned and the perimeters are starting to crisp and char, one other 15 to twenty minutes. Cool on a wire rack for 10 minutes. If desired, drizzle with maple syrup simply earlier than serving.
You possibly can watch past episodes of Christopher Kimball’s Milk Street on WSKG Passport.
For extra details about WSKG Passport, please go to our support page.
To see different recipes from Christopher Kimball’s Milk Avenue and different exhibits, go to Cooking with WSKG.
PHOTO CREDITS: CHRISTOPHER KIMBALL’S MILK STREET
