Herb Potato Pie is sure to become one of your new favorite side dishes. I’m always looking for new ways to serve potatoes, and this one is both eye-pleasing and flavorful. A mandoline makes quick work of slicing the potatoes. It is a handy kitchen tool, and there is no need to spend a lot of money on one. You can pick one up at most major discount and department stores or online for $10 to $20. Most of them will also cut julienne and ruffle slices.
The fresh herbs give a bright flavor to these potatoes, so although I’ve given alternative measures for dried herbs, I highly recommend using fresh. Feel free to vary the herbs to your liking. Recipe is easily sized up or down.
Herb Potato Pie Recipe
1/4 cup (4 Tablespoons or 1/2 stick) melted butter
1/4 cup (4 Tablespoons) extra-virgin olive oil
2 Tablespoons real bacon bits
2 Tablespoons chopped fresh rosemary leaves, roughly chopped, or 1-1/2 teaspoons dried
1 Tablespoon fresh thyme leaves or 1 teaspoon dried
3 teaspoons kosher salt or 1 teaspoon table salt, or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper, or to taste
4 to 5 large russet potatoes (see notes)
1/2 cup grated Parmesan cheese from the refrigerated section (not the shelf-stable canned stuff)
1 teaspoon (about) sweet Hungarian paprika
Sliced green onions (scallions) for garnish, optional
Preheat oven to 400 f. spray a round or oval glass casserole or deep-dish pie plate with butter-flavored vegetable oil.
Place the melted butter, olive oil, bacon bits, fresh rosemary, fresh thyme, salt, onion powder, garlic powder, and black pepper in a large zip-top bag. Squish to combine.
Peel the potatoes. Slice into vertical 1/4-inch thick slices using a mandoline. Place the slices into the zip-top bag of herbed butter/oil as you are slicing and squish to coat them in the oil mixture to keep them from turning brown. Once all the slices have a coating of oil, assemble the pie.
Stand the potato slices side-by-side on end. Start around the outer rim of the casserole or pie plate and end in the center. Use the smaller slices in the center. Drizzle any remaining herbed oil over the top of the potatoes. Cover with foil and bake for 45 minutes.
Remove from the oven and discard the foil. Sprinkle with the Parmesan cheese and top with a light dusting of sweet hungarian paprika.
Bake, uncovered, for an additional 15 minutes or until the tops are golden brown and crispy and potatoes are tender. Sprinkle with sliced green onions. Let rest for 10 minutes before serving.
Yield: 8 servings
• I prefer kosher salt because the flakes melt better into the oils.
• Select potatoes that are of uniform size and shape. The amount of potatoes will depend upon the size of your casserole or deep-dish pie plate. You need enough so that the slices fill the pan in an upright, on-end position.
Herb Potato Pie Recipe Photo ©2021 Peggy Filippone