| Harvest Potatoes with Herbs
6 tablespoons of I Can't Believe It's Not Butter, melted, divided
1/2 teaspoon of salt
6 tablespoons of finely chopped onion, divided
1/4 teaspoon of dried basil leaves
1/4 teaspoon of dried thyme leaves
2 pounds of potatoes, peeled, very thinly sliced, divided
1/4 teaspoon of ground pepper |
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Preheat oven to 425ºF. In a small bowl, combine seasonings. Place 2 tablespoons melted butter in 10" non-stick skillet. (Wrap a non-ovenproof handle with foil.) Arrange a third of the potato slices in a circular pattern in the skillet. Sprinkle with about 1/4 teaspoon seasonings, 4 teaspoons melted butter, and 2 tablespoons onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake for 20 minutes, or until potatoes are tender. Remove from oven; press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Serves 6 to 8.
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