Crispy Potato Tart - Acadiana's Multi-Media News Station

Ingredients:

• 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)

Instructions:

• 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