Parmesan Potato Savory Tart
Potato and sweet potato slices are tossed with parmesan, garlic butter, and rosemary and baked till the edges are crispy and the middle is tender.
Ingredients
- 2 medium Yukon gold potatoes
- 1 medium sweet potato
- 3 tbsp butter
- 1 tbsp garlic minced
- ½ tbsp fresh rosemary minced
- ½ cup parmesan cheese grated
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400 F. Lightly grease and line the bottom of a 9-inch tart pan with a removable bottom with a circle of parchment paper.
- Cut both types of potatoes into ⅛ inch slices using either a knife or a mandolin (we highly recommend using a mandolin, if you have it).
- In a small pan, melt the butter over medium-low heat. Add the garlic and let it simmer for about 5 minutes or until fragrant. Adjust the heat so that the garlic doesn’t burn.
- In a large bowl, mix the sliced potatoes, melted butter and garlic, rosemary, and parmesan cheese and toss well so that the potatoes are well coated with all the other ingredients. Add salt and pepper to taste.
- In the prepared tart pan, arrange the potato slices in concentric circles, starting from the outside, alternating between the Yukon gold potatoes and the sweet potatoes. Spread any remaining cheese or rosemary from the bowl on the top of the arranged potatoes.
- Cover the pan with foil and bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes or until the edges of the potatoes are crispy and starting to brown. Remove from the tart pan and serve immediately.