Olive Oil Braised Potatoes

 

 I was watching Food TV and they showed a recipe for Olive Oil Braised Potatoes. It was on the show Easy Entertaining with Michael Chiarello.  I did make a few modifications because in his recipe he used 1 cup of olive oil!  I used only 3 tablespoons.

• Preheat oven to 375.  
• 5 russet or Idaho potatoes, cut into 1/2 inch slices.  
• 3 sprigs of rosemary
• 3 garlic cloves, sliced thin

1. 3 tablespoons of olive oilsalt and pepper to taste 
2. In a big Ziploc bag, I tossed the sliced potatoes, garlic and  oil and salt and pepper and toss to coat the potatoes.  
3. Dump them on a cookie sheet in a single layer. 
4. Add the sprigs of rosemary.  
5. Cook for about 15 minutes and then turn them over and cook for another 15 minutes.  
6. After the potatoes are cooked, you can take the rosemary off the sprig and just sprinkle it over the potatoes.  
7. I baked these on a silpat, or you can use parchment paper so they won’t stick to the cookie sheet.  

 I have made homemade french fries before, and I have diced potatoes to make hash browns, I have shredded potatoes for potato pancakes, but I have never cut them in thick slices before like that.  They turned out great!