Yield: 1 servings
|4 \N||Russet potatoes - peeled and sliced thin|
|1 \N||Stick butter|
|2 teaspoons||Fresh rosemary - chopped|
|\N \N||Salt and pepper|
Directions: Melt 2 Tbs. of the butter in a non-stick skillet. Remove from heat and arrange ⅓ of the potato slices in a spiral to cover the bottom of the pan. Cut 2 Tbs. of butter into pieces and place pats on top of first layer. Sprinkle with rosemary, salt and pepper. Repeat, creating two more layers. Place skillet over medium heat and cook until bottom is crisp and golden, about 45 minutes. Turn out onto a plate and slide it back into the skillet. Continue cooking 15 minutes until other side is golden. Cut into wedges and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.