Yield: 1 batch
|1½ pounds||New potatoes, in 1/2\" slices|
|6 larges||Garlic cloves, minced|
|2 larges||Sprigs fresh rosemary cut in 1\" pieces|
|¼ cup||Olive oil|
|\N \N||Freshly ground black pepper|
Put potatoes in an ovenproof serving dish that has been well-coated to prevent sticking. Lay potatoes in neat, tight rows. Sprinkle the garlic over and position the rosemary around the potatoes. Drizzle olive oil over all. Top with lots of freshly ground black pepper.
Bake in a preheated 350 F. oven for at least 1 hour. The longer the better, since the potatoes become brown and crispy.
Recipe from Stephen Lee of The Cookbook Cottage/Louisville, KY. In Food Editor Sarah Fritschner's 07/10/88"Stephen Lee is One for the Books" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 18. Submitted By DIANE LAZARUS On 10-15-94