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.
