Crisp Rosemary Potatoes: Recipe with Pictures


Easy Indian Curry with turkey sausage, beef and chicken, served with Basmati Rice (colored with turmeric), grapes, and Crisp Rosemary Potatoes

Talk about easy. 5 minutes prep -- 20-30 minutes cooking, and you have great-tasting potatoes which a nice mouth feel. The recipe comes from Gourmet Magazine's May 2000 issue.

Ingredients

Directions

Preheat the oven to 450. Oil one or two cookie sheets with olive oil. Wash and rinse the potatoes, and dry them. Then slice them into 1/4-inch thick slices. Leave the skins on.

Arrange the potatoe slices on the cookie sheets so that they are not touching. Brush olive oil on top, then season with salt, pepper and rosemary. Bake for 20+ minutes, until they are browned around the edges, or the tops have brown marks, whatever is your fancy.

The original recipe says to bake one sheet in the upper third of the oven, and the other sheet in the bottom third of the oven, then switch them midway. Certainly turning the sheet is a good thing, since ovens do not heat evenly -- you'll just have to experiment.

Serve with food that can use a bit of mopping up, because these potatoes take dipping very well.


We'll be seeing the cooking of these two potatoes. First, oil a cookie sheet. I use olive oil and a brush for this.


Slice the potatoes -- I discard the ends. If the slices are really big, I cut them in half. Then arrange them on the cookie sheet, and brush olive oil on the tops and sides.


Season them with salt, pepper and rosemary (left), then cook. On the right are the cooked potatoes. You can see the brown bottom of one of them on the bottom left.