Rosemary Potato Slices
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2.5 tbsps
Unsalted Butter (melted)Directions:
1
Into an 8-inch baking pan pour half the butter, making sure it covers the entire bottom, and in the pan layer the potatoes, cut into 1/4-inch-thick slices, in separate rows, overlapping the slices
2
Sprinkle the potatoes with the salt, the rosemary, and pepper to taste, pour the remaining butter over them, and bake the potatoes in the middle of a preheated 425°F
3
Oven, turning each row once with a long spatula, for 45 minutes to 1 hour, or until they are crisp and golden
4
Sprinkle the potatoes with the additional salt
5
Into an 8-inch baking pan pour half the butter, making sure it covers the entire bottom, and in the pan layer the potatoes, cut into 1/4-inch-thick slices, in separate rows, overlapping the slices
6
Sprinkle the potatoes with the salt, the rosemary, and pepper to taste, pour the remaining butter over them, and bake the potatoes in the middle of a preheated 425°F
7
Oven, turning each row once with a long spatula, for 45 minutes to 1 hour, or until they are crisp and golden
8
Sprinkle the potatoes with the additional salt