Wednesday, January 27, 2010

Rosemary Roast Potatoes

I love rosemary, especially with potatoes. Here's a simple, tasty recipe for rosemary roast potatoes:

Preheat oven to 400 degrees F. Oil a nonstick roasting pan.

Slice four medium potatoes (Russet or waxy variety) into quarter inch rounds using a food processor or knife. Put slices in mixing bowl with 2 to 3 tablespoons fresh, coarsely chopped rosemary and salt and pepper to taste (I use about 2 teaspoons salts and three shake s of pepper). Pour in about 3 tablespoons canola or olive oi.

Stir and dump potatoes into the roasting pan. Try to distribute evenly, but potatoes need not be in a single layer. Put the pan in the oven and set timer for 10 minutes. After the timer dings, remove and with a spatula turn the slices. Return to the oven and set timer for another 10 minutes. Repeat until golden, about 50 minutes

The finished product is wonderful, flavorful and aromatic with textures ranging from crispy to firm. Some slices turn into dark potato chips, tasting like the slightly burnt Wise Potato chips of my youth, only better. Goes with pretty much anything, meat, fish, fowl.

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