Rosemary Potatoes
"A good side dish to prepare and forget while you are fixing the rest of your meal.."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs baking potatoes
- 2⁄3 cup olive oil
- 2 tablespoons minced parsley
- 2 tablespoons fresh minced chives
- 1 1⁄2 tablespoons minced fresh rosemary
- 2 large garlic cloves, minced
- salt & freshly ground black pepper
directions
- Peel and slice the potatoes thinly, about 1/8" thick.
- Place them in a deep bowl and cover with water.
- Refrigerate until needed---this can be done several hours in advance.
- Preheat the oven to 350*.
- In a large bowl, combine the oil, parsley, chives, rosemary, garlic and salt and peppe. Drain the water off the potatoes and dry them between 2 towels.
- Transfer the potatoes out on a shallow 12x17" lipped pan.
- Bake for 1 1/4 hours or until the potatoes are tender and golden brown.
- It is not necessary to turn them.serve immediately.
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Reviews
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These were pretty good... I used garlic salt instead of garlic and salt... maybe will try it the right way next time!
Tweaks
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These were pretty good... I used garlic salt instead of garlic and salt... maybe will try it the right way next time!
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
