Recipes : Potato Tarte Tatin with Black Olives and Lemon : Food Network

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Potato "Tarte Tatin" with Black Olives and Lemon
Recipe courtesy Michael Chiarello

Ingredients
2 medium russet potatoes, scrubbed clean under running water
1/4 cup extra-virgin olive oil
1 tablespoon fresh rosemary, chopped
1/4 cup black olives, pitted and cut in 1/2
1 teaspoon finely ground gray salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated lemon zest

Directions
Preheat the oven to 400 degrees F.

Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl. Heat the oil
in a 10-inch nonstick ovenproof skillet over high heat. When the oil is hot, add the rosemary and
olives. Cook for 10 seconds. Immediately remove the skillet from the heat and pour the mixture over
the potatoes. Add the salt and pepper. Gently stir with a spoon to evenly coat the potatoes.

In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of
the potatoes slices in a single layer so they form concentric circles that slightly overlap. Pick
out about half the olives and sprinkle them and half of the lemon zest over the first layer of
potatoes. Create a second layer of overlapping potato slices. Sprinkle the remaining olives and
lemon zest over the second layer. Then create a third layer of potatoes. Finally, pour the oil from
the bowl over the potatoes. Put the pan over high heat and cook until the oil sizzles and bubbles,
about 1 minute. Place the pan in the oven and bake for 20 minutes, use a spatula to press down the
top layer of potato slices. Continue to bake until the tip of a knife slides easily through the
potatoes, about 20 minutes more. Remove the pan from the oven and pour off the excess oil. Allow the
tart to sit at room temperature for at least 10 minutes.

Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the
skillet. Place a dinner plate larger than the skillet on top of the skillet, with the serving side
facing down. Invert the skillet and plate to transfer the tart to the plate. Cut the tart into
wedges. Serve warm.