| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Herbed & Oven Browned Potatoes |
Ingredients
3/4 lb. boiling potatoes [2 to 3 medium]
1 tablespoon mixed chopped fresh herbs such as thyme, rosemary, and/or
oregano
OR
1 teaspoon mixed dried herbs, crumbled
1 clove garlic, chopped fine
2 tablespoons unsalted butter
freshly ground black pepper
Method
Preheat oven to 450
Cut potatoes into 1/4-inch thick slices and in a saucepan of boiling salted
water cook 5 minutes, or until just cooked through. Drain potatoes well and
transfer to a 6-cup gratin dish [1 1/2 quart] or other shallow baking dish, 11 x
8 x 1 1/2 inches.
Toss potatoes immediately with remaining ingredients and add salt and pepper
to taste. Bake in upper third of oven 20 minutes, or until potatoes are pale
golden.
3/4 lb. boiling potatoes [2 to 3 medium]
1 tablespoon mixed chopped fresh herbs such as thyme, rosemary, and/or
oregano
OR
1 teaspoon mixed dried herbs, crumbled
1 clove garlic, chopped fine
2 tablespoons unsalted butter
freshly ground black pepper
Method
Preheat oven to 450
Cut potatoes into 1/4-inch thick slices and in a saucepan of boiling salted
water cook 5 minutes, or until just cooked through. Drain potatoes well and
transfer to a 6-cup gratin dish [1 1/2 quart] or other shallow baking dish, 11 x
8 x 1 1/2 inches.
Toss potatoes immediately with remaining ingredients and add salt and pepper
to taste. Bake in upper third of oven 20 minutes, or until potatoes are pale
golden.