Idaho® Potato-Tomato Pie

Ingredients:

  • 1/2 stick butter, cut in small pieces and divided
  • 4 8-ounce Idaho® Potatoes, scrubbed
  • 2 medium tomatoes, washed and cut into thin slices
  • Salt and pepper to taste

Directions:

  1. Over medium-low heat, in a 10-inch oven proof skillet, melt half the butter. Remove from heat and allow to cool.
  2. In a food processor fitted with a slicing disk, slice potatoes very thinly. Arrange potatoes in overlapping concentric circles in the buttered skillet. Sprinkle potatoes with salt and pepper. Top with tomato slices arranged in a circle.
  3. Cover skillet and place over medium-high heat for 5 minutes. Reduce heat to medium and continue to cook, covered, for 15 minutes. Preheat broiler with oven rack 5 inches from the heat.
  4. Remove skillet cover, top pie with remaining butter. Broil about 6 minutes, checking for doneness after 4 minutes. (Note: Use an oven mitt to remove skillet from oven.) Potatoes should be browned and crisp. To serve, slide a spatula under the pie. Cut in wedges.
Print Recipe

Yield: 6 servings
Calories: 241
Sodium: 94 mg
Fat: 8 g
Protein: 4 g
Cholesterol: 21 g

Photo Credit:
Danelle McCollum
(Recipe Photo Contest Winner)

Share this Recipe

You Might Also Like

Cowboy Steak and Twice Baked Potato (for four)

Cowboy Steak and Twice Baked Potato (for four)

Polpette of Potato with Avocado, Red Onion and Cucumber Salad

Polpette of Potato with Avocado, Red Onion and Cucumber Salad

Idaho® Potato & Crab Souffle

Idaho® Potato & Crab Souffle