"Food is our common ground, a universal experience." - James Beard

Monday, February 4, 2013

Sliced Baked Potatoes

Kent and I both found this recipe in different places a few months ago.  We've made them several times, and they are so good!  I get tired of baked potatoes, but these have so much flavor and a different texture than traditional baked potatoes.

Picture from foodgawker.com

Rosemary Sliced Baked Potatoes
from Ina Garten
3 pounds Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided) 
Preheat oven to 425 degrees F.

Cut crosswise into each potato at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (Kent puts chop sticks on either side of the potato so that he can't cut all the way through.)  Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.  Sprinkle with remaining rosemary and serve.  Adding a sprinkling of parmesan can also be great!

1 comment:

  1. This looks DELISH!!! It's going to be tried SOON at our casa. Xoxo-BLC


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