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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These potatoes come out nice and brown and crispy. Even if there is 1/4 cup of oil it's less than deep frying! You don't have to peel the potatoes, in fact, I only scrub them throughly before slicing them Ingredients:
1/4 cup lite olive oil (use virgin if you prefer) |
4 cloves garlic, minced (use less to suit your taste) |
1 tablespoon dried rosemary |
salt and pepper |
3 large russet potatoes, thinly sliced |
fresh rosemary (for garnish) |
Directions:
1. Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil.
2. In a large bowl combine oil, salt, pepper, garlic and rosemary.
3. Mix well Add potatoes and toss gently to coat the potatoes.
4. Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx.
5. a 9 circle.
6. Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle).
7. Bake until potatoes are lightly browned and tender (about 45 minutes).
8. Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter.
9. Fan potatoes slightly.
10. Garnish with Fresh Rosemary sprigs.
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