New This Month

Potatoes Antico Modo

Make this wonderful potato dish courtesy of Chef Andrew Carmellini ("Urban Italian").

  • Servings: 4

Source: The Martha Stewart Show, January Winter 2009


  • 1 cup (2 sticks) unsalted butter
  • 3 Idaho potatoes, peeled and very thinly sliced crosswise
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • Sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 clove garlic, thinly sliced


  1. Preheat oven to 450 degrees.

  2. Place butter in a large heatproof bowl, set over (but not touching) simmering water. When butter is melted, add potatoes and stir to coat. Add thyme, rosemary, 1/2 teaspoon sea salt, pepper, and garlic. Cook, stirring occasionally, until potatoes are translucent, about 20 minutes.

  3. Layer potatoes in two 2-inch deep, 5-by-7-inch baking dishes, taking care not to break the potatoes. Transfer to oven and bake until top is crisp, about 30 minutes. Season with salt and serve immediately.


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