Sliced and Slow Roasted Rosemary Potatoes
Roast these deliciously easy potatoes low and slow for the first 15-20 minutes while assembling the rest of your meal and then pull them out, flip them over and finish them at a higher heat right before you serve.
These make a great side or, served with a bit of aioli for dipping, party snack.
After several days of sunshine, it’s foggy today, treetops blurring into a flat grey sky, the ground dark with dew. All I want is comfort. Comfort and salad. Crispy oven roasted potatoes, so simple, so satisfying. And a heaping helping of greens to rev me up, get me up and out into the world. I would like to write a story but I’ll settle for a short poem and a long walk.
Message sent to Outerspace
How will you translate my breath
when it whispers across a tumbling darkness
so vast that the Milky Way glitters
on its shore like an empty bottle?
I give my words to you, without knowing
the color of your sky, and supposing,
somehow, that your answer will reveal
the color of your heart.
- 3 medium soft skinned potatoes such as Yukon golds well washed and sliced into approximately 1/8 inch thick slices
- 2 TBS extra virgin olive oil
- 2 TBS fresh rosemary minced
- sea salt to taste
- fresh ground pepper to taste
- Pre-heat the oven to 325
- Meanwhile, in a medium bowl, toss the sliced potatoes with the remaining ingredients making sure each potato slice is well coated with oil.
- Place on a baking sheet in one layer, the slices can touch but shouldn’t overlap.
- Bake on the middle rack until brown on the bottom (usually about 15 minutes). Remove from oven and flip the potatoes. Either return to the oven and continue baking at 400 until desired crispness is achieved or set aside until meal is almost ready and then bake at 400 until golden brown (about 7-10 minutes)