Rating: 5 stars
2 Ratings
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Rosemary lovers, you'll never ever want to eat potatoes any other way after you taste this stunning side dish. Processing flake salt and fresh rosemary together to create an herb salt adds the amazing flavor you won't be able to get enough of.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
25 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 potato loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Grease eight 4- to 5-inch miniature loaf pans; arrange pans in a shallow baking pan.

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  • In a small food processor combine salt and rosemary; process until rosemary is finely chopped.

  • Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go. Add butter, oil, 1 Tbsp. salt mixture, and the pepper. Toss to coat potato slices well.

  • Arrange potatoes standing upright to tightly fill pans. Drizzle any butter-oil mixture remaining in the bowl over potatoes. Bake 70 to 75 minutes or until tender and golden with crisp edges. Let stand 10 minutes before serving. Serve with remaining salt mixture. Serves 8.

To make large casserole

To make one large casserole, arrange all of the potatoes in a 2-quart baking dish and bake 75 to 80 minutes.

Nutrition Facts

277 calories; fat 18g; cholesterol 31mg; saturated fat 8g; carbohydrates 27g; mono fat 8g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 3g; vitamin a 363.3IU; vitamin c 28.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.4mg; folate 24.6mcg; sodium 971mg; potassium 635mg; calcium 23mg; iron 1.3mg.
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