Elisa’s Potatoes

Elisa's Potatoes Giulia Doyle
These potatoes are scrumptious. Not usually a word I’d use, but that’s what came to mind. Every time we make them they are gobbled up, my son in particular asking for more. My aunt Elisa is a chef in New York City and made these potatoes for us. She told me how simple they are, which proves to me that good food does not necessarily require a laundry list of exotic ingredients or complicated steps. It also emphasizes Julia Child’s mantra that with enough butter, anything is good. So here you, the non-recipe for Elisa’s potatoes, that make the potato shine and will serve as the perfect side dish for your protein of choice.

Elisa’s Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes


  • Yukon gold potatoes, sliced very thin with mandolin or food processor
  • Melted butter
  • Salt and Pepper


  1. Preheat oven to 400 F.
  2. Take a non-stick cake pan and brush it with melted butter. Arrange sliced potatoes in one single layer, brush with butter, salt and pepper. Repeat with 2-3 more layers depending on how many potatoes you have, but make sure not to go too thick. If you need a lot more potatoes add them to a second pan. Finish off with melted butter, salt and pepper.
  3. Bake in oven until cooked through (poke fork to see if they are tender), 30-40 minutes.
  4. Remove from oven and tip onto serving plate. Slice servings like a tart.


You can make this with as many potatoes as you want, just make sure you don't add too many layers in each cake pan so you can get a nice tart like finished product once tipped onto a serving platter. Make sure you bake the potatoes long enough so they turn golden on the bottom for extra flavour and nicer presentation. I made mine in single tart pans which is great if you want individual servings.

Elisa's Potatoes Giulia Doyle


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