Crispy Potato Tart


  • 4 medium MountainKing Gold potatoes
  • 4 teaspoons olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 2 tablespoons chopped tarragon or chives
  • 2 cloves garlic (thinly sliced)
  • 4 tablespoons fresh parsley (finely chopped)


  • Preheat the oven to 400 degrees (F)
  • Thouroughly coat an ovenproof non-stick skillet with cooking spray
  • Drizzle two teaspoons of the olive oil in the pan and swirl to coat the entire inside
  • Peel the potatoes and cut them into very thin slices
  • Beginning at the center of the pan, layer half the potatoes in overlapping slices around the pan
  • Sprinkle with the tarragon and garlic and season with salt and pepper
  • Add the remaining potato slices and press down with a large spoon or spatula to compress the potatoes
  • Season again with salt and pepper and drizzle with the remaining olive oil
  • Cook the potatoes over medium high heat, shaking the pan occasionally until the potatoes are crisp and brown on the bottom
  • Place the skillet in the oven and cook until the potatoes are tender throughout, about 15 minutes
  • Remove the skillet from the oven and carefully loosen the edges of the potatoes and turn the potato cake onto a plate or platter
  • Sprinkle the potatoes with the fresh parsley and additional pepper
  • Cut into 4 equal portions

Serves 4

Serving Size:  1 slice

Amount per Serving:  145 Calories, 5g Total Fat, 1g Saturated Fat, 4g Protein, 27g Total Carbohydrates, 3g Dietary Fiber, 149mg Sodium, 25% Calories from Fat, 10% Calories from Protein, 64% Calories from Carbohydrates

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s