Skillet parmesan & rosemary potatoes
Recipe by Courtney Glantz
6 to 8 baby Yukon Gold potatoes, based on skillet size
8 tablespoons unsalted butter, melted
4 garlic cloves, minced
4 tablespoons finely minced herbs (I used simply rosemary)
4 tablespoons grated Parmesan (optional, but why not?)
Sea salt and pepper, to taste
1. Preheat your oven to 425 degrees.
2. Very thinly slice potatoes most of the way through. I found slicing a piece off the bottom to give a 'base' was helpful.
3. Melt butter and mix with rest of ingredients.
4. Grease your skillet with some of the butter mixture and then give each potato a 'bath' in the butter, making sure to rub some down in the grooves. Be sure to reserve some though, for basting.
5. Into the oven they go for one hour - baste every 15 minutes or so, if you can.
side dishes February 18, 2016 16:22
Author a-life-from-scratch.com/
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