Boil the potatoes until tender but still slightly firm when pierced with a knife. Drain. When cool enough to handle, remove the skins. Cut them lengthwise into slices about 3/8 inch thick.
Preheat the oven to 375F. Butter a large, shallow casserole and make a layer of potatoes. Scatter a few ginger slices over them, dot with butter, season with salt and pepper, and drizzle some of the syrup on top. Repeat until all the potatoes are used. Dot the last layer with butter and pour in the juice. Cover with aluminum foil and bake for 1 hour. If the oven is being used for other things and is set at a lower temperature, simply bake them longer.
Wine Pairing(s)
Fritz Cabernet Sauvignon
B.R. Cohn 'Olive Hill' Cabernet Sauvignon
Pierre Sparr Riesling
Alto Moncayo Aquilon
Ardales Noble Tinto
Montebuena Rioja
Trinity Oaks Cabernet Sauvignon
Torres 'Atrium' Merlot
Solagüen Gran Reserva
Woodward Canyon 'Old Vines' Cabernet Sauvignon
Calories From Fat 80 Protein 4 Total Fat 8 Carbohydrates 45
Calories 270 Dietary Fiber 4 Calcium 36 Iron 1 Sodium 14 Vitamin A 270 Vitamin C 45 Cholesterol 22
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