Roasted Rosemary Potatoes Circles

Super easy, this delicious potato side, sliced thin makes them somewhere between a roasted potato and potato chips, tender center with crispy edges, the perfect combination.

Roasted Rosemary Potato Circles
Crisp, tender potatoes with the savory flavor of rosemary makes these my go to potato side.
Equipment
- mandolin
- 5" x 9" Pyrex baking dish
- vegetable brush
Ingredients
- 1 – 2 russet potatoes, skin on
- olive oil
- ¼ cup unsalted butter - softened
- 2 – 3 pinches salt
- freshly ground black pepper
Instructions
- Pre-heat oven to 375° F.
- Wash and scrub the potato(s) with a vegetable brush, cut into thirds to fit in the mandolin and sliced into ⅛" slices. Fan them out lengthwise into three columns in the baking dish.
- Spray with olive oil, spread the butter evenly, sprinkle with salt, pepper and rosemary.
- Bake for 30 minutes, remove from oven and divide evenly on your entree plates. Here pictured with chicken parm and steamed string beans.
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