Mags' Sliced and Baked Rosemary Potatoes
This is the easiest, most delicious comfort food recipe in my arsenal. And it is sooooo good. But it uses a little bit of oil, so you have to figure that out for yourself.
Last night we had these alongside a bowl of fruit cocktail, a slice of the best banana bread ever, Brussels sprouts for hubs and spinach for me. So satisfying!
Potatoes (enough to fill the pan)
1/2 tablespoon oil
1 tablespoon (at least) finely ground rosemary
Cooking spray (Or skip and use paper)
1. Wash the potoatoes. Do not peel, but remove any bad spots or eyes.
2. Spray a big cookie sheet with oil spray of your choice or line with paper.
3. Slice the potatoes into slices about 1/4" thick or so. You want them cook quickly, but you're not making potato chips, and lay them across a cookie sheet. You can overlap each row a bit over the row before it, and you can do the same overlap from to side. Get as many potatoes on the cookie sheet as you can.
4. Put 1/2 tablespoon of the oil into a very small container, like a bottle cap you won't use again. Dip a basting brush into the oil, and brush it over the potatoes. Be sure to get every single potato slice. Dispose of any excess oil. Do not re-use. Do not re-use the bottle cap you used for dipping unless you clean it first.
Sprinkle the potatoes with rosemary, onion powder, garlic powder, sea salt, and pepper.
Bake in a 400 degree oven until the edges and some of the tops start to get a little bit brown and crispy. Usually 30-36 minutes depending on the thickness of your slices. I like to let them cook 30 and then move them to the bottom rack where they crisp up a little better.
Even when I have used parchment paper, the potato slices stick badly, and I just hate to lose the crispy parts that stay behind. So a little cooking spray and a little oil. I have no problem with that.