Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
5 pounds russet or baking potatoes, scrubbed, peeled and covered with cold water6 tablespoons unsalted butter, melted1 ½ tablespoons plus 2 teaspoons finely grated lemon zest1 tablespoon kosher salt2 teaspoons freshly grated black pepper2 tablespoons freshly squeezed lemon juiceAdditional melted butterFlake salt
Put an oven rack in middle position and preheat the oven to 400F. Place a pizza stone on the bottom rack of the oven.
Peel the potatoes and trim the rounded edges on the long side of each potato to make very irregular shaped potatoes of varying sizes. (Save the trimmings for another use like crispy fried potato skins.)
Using a mandolin, thinly slice the potatoes into 1/8-inch slices and place them in a large bowl of water as soon as they have been sliced.
When all of the potatoes have been sliced, remove the potatoes and dry completely with towels. Add the melted butter, salt, pepper, 1 ½ tablespoons of the grated lemon zest and lemon juice and toss together.
Butter a 9 X 9-inch oven-to table baking dish. Working along one side, arrange the potato slices standing upright overlapping from left to right and moving row by row filling the pan completely.
Brush the top with melted butter and bake the potatoes for 1 hour until the tops of the slices are golden and crisp, about 1 hour. Move the pan to the bottom rack and place the pan directly on the pizza stone to crisp the bottom, about 10 minutes.
Remove from the oven. Combine the flake salt and remaining 2 teaspoons grated lemon zest. Sprinkle onto the top of the potatoes and serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!