Potatoes. Hmmmmm. How many ways can you think of to prepare potatoes? Mashed, baked, twice-baked, French fried, hash browned, scalloped, chipped, and on and on, right? So many kinds, but I have to say it’s been awhile since I have had a potato dish that is worth writing about. But this one is. So. Worth. It.
Laser Potatoes are a signature dish at Olympia Provisions, a popular eatery in Portland, OR. I’m not sure how I came across them, but the photo made me want to make them. Maybe because a portion of Laser Potatoes looks like a pastry. Hmmmmm. Whatever the case, I decided right then and there I would write about them. But I had to prepare the first. So glad I did!
These potatoes are ultra-thinly sliced, flavored with onions and butter, baked until supremely tender but still distinctly layered and encased in a crispy top and bottom potato crust. That’s it. Just 3 ingredients to create magic. They would be perfect for a family brunch or dinner or any holiday buffet.
Unlike most dishes; however, these DO NEED to be prepared ahead of time. At least 5 hours in the refrigerator after the first bake and before slicing and heating, but overnight is the easiest and the best.
Now there are two pieces of kitchen equipment strongly recommended for this dish. First is a cast iron pan. If you don’t have one of these, you can use a heavy baking dish, either ceramic or metal, but nothing will brown and crisp like a cast iron. Second, the onions and potatoes in this recipe need to be sliced as thinly as possible, so a mandoline is indispensable here, especially if you, like me, might be prone to a bit of impatience when faced with thinly slicing 13 Yukon gold potatoes and a couple of onions.
I have seen 2 versions of this recipe, in terms of the amount of butter to use. The first recipe I saw, from Bloomberg Business recommends using 6 Tbsp total to sweat the onions, while the second from PDX Monthly recommends using 12 T to sweat the onions and an additional 3 T when baking the slices. My version uses 8 T (one stick) along with the onions. So you can go a little more or a little less depending upon your own tastes. I just thought a single stick to be the easiest way to split the difference.
So give my new favorite potatoes a try! Enjoy! And let me know if you have any new, creative ways to prepare the basic spud!