Crispy Potatoes with Rosemary Salt
Preheat oven to 400°F. Grease eight 4- to 5-inch miniature loaf pans; arrange pans in a shallow baking pan.Advertisement
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.