INGREDIENTS

INSTRUCTIONS

Peel all potatoes.  Using a mandoline or a sharp knife, slice potatoes
thinly, keeping sliced white and and sweet potatoes in separate piles.
In a 10-inch cast-iron skillet, heat oil over medium heat.  Add onion and
cook until tender.  Transfer onion to a bowl.  In the same skillet, arrange
white potatoes, overlapping them slightly. Sprinkle with onion; dot with 2
tablesppons butter.  Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon
pepper.
Arrange sweet-potato slices over white potatoes.  Dot with remaining butter
and sprinkle this layer with salt and pepper as well.
Cook layered potato mixture over medium heat for 15 minutes or until bottom
layer of potatoes is lightly browned.  Meanwhile, preheat oven to 450 F.
Place skillet on bottom rack in oven and bake 25 minutes or until potatoes
are tender when pierced with a kife, pressing potatoes down with pancake
turner occasionally.  To serve, loosen edge with pancake turner; carefully
invert potatoes onto warm platter.  Garnish with parsley sprigs and cut
into wedges.
Typed by Dave Sacerdote Contributor: Good Housekeeping, 10/97
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98

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