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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

Onion powder

Garlic powder

Cooking spray (Or skip and use paper)

Sea salt

Ground pepper

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.

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