Have you heard of them? I hadn’t until recently when I was reading a current issue of Cooking Light magazine. The recipe sounded so easy and it was a new way to cook potatoes. My whole family enjoyed them and the kids thought they were fun to eat too.
The combination of the olive oil and herbs makes them so tasty and versatile. I used fresh rosemary from my garden, but you can use any combination of fresh herbs that you enjoy or have on hand. If you are using dried herbs, reduce the amount to 1 teaspoon.
This works well with sweet potatoes too. But I replaced the oil with melted butter and sprinkled a little salt. I topped with brown sugar and a bit more butter when serving.
- 6-7 medium red or Yukon gold potatoes
- 1 tablespoon chopped rosemary
- 1-2 garlic cloves, minced
- ½ teaspoon salt & pepper
- ¼ cup olive oil
- Cut each potato into slices BUT don’t cut all the way through. The potato will remain intact. (see below picture)
- Combine olive oil, rosemary, garlic, salt, and pepper. Place potatoes in a baking dish. Drizzle over the potatoes making sure the oil seeps through the slices.
- Bake at 450 degrees for 45 - 60 minutes, depending on how crispy you want the potatoes.