Rosemary garlic roasted potatoes are super tasty and simple. Thinly slice potatoes and layer in ovenproof dish for a pretty presentation. Top with cheese and chives and serve with side of sour cream, if you like.
6 Medium baking potatoes, thinly sliced
kosher salt to taste
⅓ Cup olive oil
2-3 Cloves garlic, thinly sliced
1 Teaspoon rosemary
1 Teaspoon black pepper
1 Cup bacon pieces, cooked
This recipe for rosemary garlic roasted potatoes is very versatile. I opted to thinly slice the potatoes because I like the visual appeal. If you prefer, the potatoes can be cut into 1-inch cubes. Note that you may have to adjust cooking time in that case. You can also add cubes of onion and whole garlic cloves.
Enjoy! - The Recipe Wench
Wash, dry and thinly slice potatoes -- as thin as you can. Try to get them thinner than ¼ inch, if possible. A mandolin is helpful, but I was able to slice these thin by hand with a sharp knife. If I can do it, you can do it!
Layer slices in a large bowl, seasoning each layer with a little kosher salt as you go along
In small bowl, add olive oil, thinly-sliced garlic, rosemary and black pepper
Heat on stovetop or in microwave for 30 seconds or so to help infuse the olive oil with the garlic and rosemary
Pour olive oil mixture over the sliced potatoes and toss so that all slices are coated with the oil
Set aside until ready to cook
Take an oven proof pan (I like to use a cast iron skillet for this) and stack potato slices to fill the pan.
It's nice not to overcrowd the potatoes as you stack them. Overcrowding will lengthen the cooking time.
Drizzle any remaining dressing from the bowl over the top of the potatoes. If you feel the potatoes need a little more oil than what's left in the bowl, go ahead and drizzle a bit more olive oil.
Bake, uncovered, at 350ºF for approximately 90 minutes
During the last 20 minutes, you can sprinkle with ½ cup of parmesan cheese, if desired
Serve with sour cream and chives or scallions for topping. Crumbled bacon would also be a tasty topper.