ROSEMARY POTATOES

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Potato and Cheddar Cream Mold

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ROSEMARY POTATOES

Ingredients :

2 lb 4 oz (1 k) white or yellow potato, with skin, cut into ¼” (½ cm) slices

1 tablespoon olive oil

2 tablespoon fresh rosemary, chopped

Salt

Pepper

Preparation:

Brush olive oil on 1 or 2 cookie sheets. Arrange potatoes in one layer, brush the top with olive oil, season with salt and pepper and sprinkle chopped rosemary on top.

Bake in preheated oven to 450°F (230°C), switching position of the sheets halfway.
Bake until potatoes are soft and golden and edges are crisp.

Serve potatoes with:
Pepper steak with balsamic reduction
Roast beef tenderloin with caramelized onions and red wine
Pork fricasse with mushrooms

4 servings

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