• 4 tsp. olive oil, divided
• 4 medium MountainKing® Gold potatoes, peeled, cut into thin slices
• 2 Tbsp. chopped fresh tarragon or chives
• 2 cloves garlic, thinly sliced
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 4 Tbsp. finely chopped fresh parsley

Directions:

1. Preheat oven to 400°F. Thoroughly coat an ovenproof nonstick skillet with cooking spray. Drizzle 2 tsp. olive oil in skillet; swirl to evenly coat the inside.
2. Beginning at center of pan, layer half the potatoes in overlapping slices around the pan. Sprinkle with tarragon and garlic, and season with pepper and salt. Add remaining potato slices; press down with large spoon or spatula to compress potatoes. Drizzle with remaining olive oil.
3. Cook potatoes over medium-high heat, shaking pan occasionally, 30 minutes or until potatoes are crisp and brown on bottom. Place skillet in oven; cook 15 minutes or until potatoes are tender throughout.
4. Remove skillet from oven; carefully loosen edges of potatoes. Turn potato cake onto a plate or platter. Sprinkle potatoes with fresh parsley and additional pepper. Cut into four equal portions.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4

Nutrition information: CALORIES 170; FAT 5g; PROTEIN 3g; CARBOHYDRATE 28g; FIBER 3g; CHOLESTEROL 0mg; SODIUM 470mg; CALCIUM 2% DV; VITAMIN A 6% DV; VITAMIN C 40% DV; IRON 4% DV