Wednesday, April 8, 2009

Rosemary Potatoes

Easter is this Sunday, so I thought I'd offer this potato dish to accompany your ham, turkey, or other meat dinner.  Since I'm a vegetarian, and since I dislike cooking the same blasted "holiday meal" every year--it's boring!--we're probably going to have chili, which my youngest daughter, Chelsea, asked me to post.  I'll do it next week!  In the meantime, I'll take this dish over to my dad's, who hates it when I DON'T cook the regular stuff!  LOL!  Poor Dad!

We all like this very much, and my daughters actually ask for it periodically--usually when they need comfort food!  AND it's really easy!

It's actually an adaptation of a fried potato dish, which I thought took too long to prepare.  This is equally great-tasting, my oven does the work, and clean up is a lot easier!

6 medium red, white, or brown potatoes, thinly sliced (I used my food processor) and rinsed
1 Tbs. fresh rosemary, or 1 1/2 tsp. dried, either of them finely chopped
3 Tbs. butter
1 tsp. salt
1/4 tsp. pepper

Lay the potato slices in a 9 x 13 casserole dish, which has been sprayed with canola oil spray.

Melt the butter.  (In a 900-watt microwave, one minute at 30% power melts it without causing it to overflow.)  Stir in the rosemary, salt, and pepper.  Pour this over the potatoes, and toss them to distribute the butter mix.

Cover and bake at 350 degrees for 45 minutes, or until potatoes are tender.

If you're using this as a main dish, it goes well with garlic bread and steamed brussel sprouts with Veggie Dressing.  Enjoy!

1 comment:

  1. Hey, where's the recipe for the Veggie Dressing?


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