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
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.
Laser Potatoes
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!
Laser Potatoes
Olympia Provisions’ Laser Potatoes
- Serves: 12
- Yield: 12 slices
- Category: Good for crowd, Recipe, Sides
Ingredients
- 5 lb Gold potatoes, peeled
- 4 c Thin-sliced onions (approx 1 1/3 large yellow onions)
- 8 tbsp. (1 stick) unsalted butter
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 F. Using a mandoline or a very sharp knife and a lot of patience, thin-slice onions, ideally to 1-2mm thick. Set aside while you slice the potatoes to the same thinness. Set aside.
- In a large, heavy pot, over medium heat, melt butter and add onions. Stirring often, sauté onions until they are translucent, about 5-8 minutes. Remove onions from heat and add the sliced potatoes. Mix in to distribute the onions evenly. Salt and pepper during your mixing process. You will need to taste the potatoes to be sure you are adding enough, but not too much, salt and pepper, and it is to your liking. I probably added 1 tsp salt and 1/2 tsp pepper. But salt to your own taste.
- Line a cast-iron skillet or heavy baking pan (ceramic or dark metal, as long as it is on the heavy side) with parchment paper. Pour the potatoes and onions into the pan, trying to evenly distribute the onions. Place a round of parchment paper over the top of the pan. Roast potatoes in the oven for about 1 hr, 45 minutes. They are done when a skewer or pick goes completely through them with no resistance. Remove the parchment and broil 5-10 minutes until the top is crispy.
- Cool to room temperature. Using a spatula, press the potatoes down gently until the top is relatively flat. This should change the height 1/4-1/2 inch, so just slightly. Replace the parchment paper over the top, then cover the pan with foil. Place in the refrigerator overnight.
- When ready to serve, preheat oven to 400 F. Remove potatoes from refrigerator and remove foil and parchment. Run a knife around the pan between the potatoes and the pan edge several times to be sure it is loose. Invert pan over a flat surface like a large plate or a cutting board. Slice potatoes into 12 wedges, and place each wedge on a parchment (or butter-covered) baking sheet. Bake 15-18 minutes. Serve to rave reviews. Enjoy!
- You can keep unbaked wedges or uncut portions of the potato round in the refrigerator up to a week if covered tightly in plastic.
Laser Potatoes
Yummm!!!!! I can’t wait to try this recipe for my spud lovin’ family. Thanks Laura!!
Thanks, Kim! Let me know how they like them!