- 2 Potatoes (yukon gold)
- 1/2 a Teaspoon of Fresh Rosemary
- 1 Clove of Garlic
- Sea Salt
- Freshly Cracked Black Pepper
- 1 Tablespoon of Melted Butter
- Extra Virgin Olive Oil
Traditionally a swedish dish, this is such a different way to make roasted potatoes. They look so pretty, and seem like they’re hard to make, but not at all. There are many ways to make these…this is my way.
Pre heat oven to 400 degrees.
Peel and clean your potatoes. Using a knife, make thin slices into the potato leaving a 1/4 of the way uncut. You can do this free hand, or use a large spoon. The spoon will stop your knife from cutting threw all the way.
Chop up some rosemary, and cut the garlic into thin slices. Season the potatoes with a nice amount of salt and pepper, along with the rosemary. Make sure to carefully get the seasonings in between the slices. Tuck a slice of garlic between the slices here and there. Place the potatoes in a baking pan, and drizzle olive oil over them. Follow that by pouring the melted butter over the potatoes. You want to have a pan that is just big enough for the amount of potatoes you’re making, because you’re going to fill the bottom with about 1/2 an inch of water. This will help cook the bottom half of the potatoes that would other wise take the longest to cook.
Cover with foil and pop into the oven. Cook covered for about 40 minutes. Then remove the foil leaving it uncovered and cook for about 30-40 minutes, or until the potatoes are tender, golden and crispy. While its cooking uncovered, from time to time, spoon the juices that form on the bottom of the pan over the potatoes.
You’ll definitely impress who ever you cook these for…if anything, you’ll impress yourself.
I want this inside me.
I wish I wasnt at school finding this.