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Baked Rosemary Potatoes Recipe

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This recipe for Baked Rosemary Potatoes, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. Yukon Gold Potatoes, peeled and cut into 1/8 inch slices
1 Tbsp. Olive Oil, divided
1/2 tsp. Sea Salt
2 tsp. minced fresh Rosemary leaves, divided

Directions:
Directions:
Preheat oven to 375
Heat 2 tsp. oil in an ovenproof non-stick pan over medium-high heat. Arrange about one-fifth of the potatoes in a circular pattern in the pan. Potatoes should sizzle when you put them down; if they don't, wait for the pan to get hot enough.
Mix salt and rosemary in a bowl. Sprinkle potatoes in pan with about one-fifth of the rosemary salt mixture. When potatoes begin to brown around the edges, reduce heat to low. Repeat layering 4 more times, sprinkling with a little of the rosemary salt each time. Brush the top of the last layer with remaining 1 tsp. oil before sprinkling with last of salt.
With a heatproof spatula, gently pull back potatoes to see if the bottom layer is starting to brown. If it is, transfer pan to oven and bake until potatoes are tender when pierced with a fork, 45 minutes. If it isn't, increase heat to medium-high and cook until bottom layer is browning before transferring to oven. If potatoes start to look dry or curl up, cover with foil.
Run spatula between potatoes and pan sides and invert potatoes onto a plate or flat platter. Serve hot or warm, cut into 8 wedges with a serrated knife.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can use Russet or Idaho potatoes in place of Yukon Gold.

 

 

 

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