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Full Online Book HomeLearning KitchenVegetables - Potato - Rosemary Potato Tart
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Vegetables - Potato -  Rosemary Potato Tart Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3392

Click below to download : Vegetables - Potato - Rosemary Potato Tart (Format : PDF)

Vegetables - Potato - Rosemary Potato Tart

2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic

Preheat oven to 450 degrees F.

Slice potatoes very thin and place in a large bowl of ice water. Set aside.

Coat the inside of a cast-iron skillet or springform pan with olive oil. Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan. Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter. Repeat layers with remaining ingredients, topping the last layer
with minced garlic.

Bake in a 450-degree oven for 45 minutes. Loosen sides of tart with a knife and invert onto a platter. Cut into wedges for serving.
Serves 4 TO 6

Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved

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Vegetables - Potato -  Rosemary Roasted Potatoes
3-4 medium potatoes (each about the size of your fist), unpeeled and cut into chunks 2 Tbsp. olive oil 3 Tbsp. fresh rosemary needles, cut roughly (not quite minced) Freshly ground black pepper Kosher salt 3 cloves garlic, peeled (more or less to taste) Toss potatoes with oil, rosemary, pepper and salt. Place in a single layer in a baking pan (if using oven) or in a disposable aluminum pan (if using a gas or charcoal grill). If using an oven: Bake in preheated oven at 375 - 400 degrees, tossing every 15 minutes to prevent potatoes from sticking to pan,

Vegetables - Potato -  Rosemary-parmesan Potatoes Vegetables - Potato - Rosemary-parmesan Potatoes

Vegetables - Potato -  Rosemary-parmesan Potatoes
6 large baking (russet) potatoes, peeled and sliced (about 1/8 to 1/4" thick) 1/3 cup olive oil 1 tsp. salt 1-1/2 Tbsp. finely chopped fresh rosemary 1-1/2 cups finely grated Parmesan cheese Preheat oven to 375 degrees F. Oil (or spray) a 9" springform ring (ring only - you won't be using the bottom). Set on a baking sheet lined with foil. Place potatoes in a mixing bowl; add olive oil and mix to coat thoroughly. Add salt and chopped rosemary, mixing again to distribute evenly. Place a third of the coated potatoes in the bottom of the springform ring,