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Full Online Book HomeLearning KitchenVegetables - Potato - Rosemary Roasted Potatoes
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Vegetables - Potato -  Rosemary Roasted Potatoes Post by :MarkU Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2533

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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, for 45 minutes. Add garlic cloves and continue baking for 15 minutes longer.

If using a charcoal or gas grill: Place potatoes, rosemary, pepper and salt in pan. Pour oil over and toss gently to coat. Light/preheat grill. Cover pan tightly with aluminum foil and place on side of charcoal grill or on top shelf of gas grill. Potatoes will take about 45 minutes to one hour to bake, depending on how hot the grill is. Add garlic for last 15 minutes of cooking time.
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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
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