Crispy Layered Rosemary Potatoes

5.0(14)

Thinly sliced potatoes layered with butter and rosemary then baked to crispy perfection.

·published 2016-06-06

Open original recipe

AmericanSide Dish

Servings

['12']

Total time

1h 5m

prep 20 min

Calories / serving

122 kcal

Ingredients (5)

serves

4 pounds (1.8 kg) gold potatoes, unpeeled and washedpotato
2 tablespoons fresh rosemary (finely chopped)rosemary
1 teaspoon saltsalt
8 tablespoons unsalted butterbutter
½ teaspoon ground black pepperpepper

Instructions (7 steps)

01Position oven rack in the center and preheat to 400°F/200°C.
02Slice the potatoes as thin as possible, 1/8 inch (0.3 cm). Using a mandoline is the best way to get the thinnest, even slices.
03Spread out onto a clean towel and pat dry.
04To a small saucepan add the butter, rosemary, salt and pepper and heat until the butter is melted.
05Add the potatoes to a large mixing bowl and pour over the melted butter, rosemary and salt. Mix well until all the potatoes are coated.
06To a small baking dish (about 8 inch square), line the potatoes vertically.

07Sprinkle with a little more salt and bake for 45-60 minutes or until the potatoes are tender. To test use a skewer or thin sharp knife to test that the potatoes are cooked in the center. If they start to brown too much on the top, cover with foil.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.