Pairs well with Lamb or Ham!
Ingredients:
1 Cold River Gold potato per person (and a couple extras for leftovers!)
1 pkg. of Fresh Rosemary
1 Stick of Butter
1 1/2 Tbsp of Sea Salt
Preheat oven to 350°
- Cut a thin slice off the potato so they’ll sit steady when placed in the pan.
- On the top of the potato make 10 -12 very thin slices ¾ of the way through the potato, being careful not to cut through.
- Heat butter until just melted, set aside.
- Strip the leaves from Rosemary stems, discard stems.
- Fine mince Rosemary with chef’s knife add to a bowl.
- Add 1 ½ TBS Sea salt to rosemary and mix well (a suribachi bowl and wooden pestle works well) a bowl and tablespoon works just as well!
- Line baking pan with parchment paper (optional)
- Place cut potatoes in pan
- Spoon melted butter over potatoes set timer for 30 min. and bake.
- At 30 min. baste potatoes with butter and sprinkle liberally with rosemary salt mixture.
- Bake for 45 more minutes. Basting with butter from pan a few times during baking. Serve piping hot!
Did you make a few extras? The next morning dice them up and add them to a cast iron pan with a liberal amount of butter. Add chopped onion, minced garlic, and some cooked bacon crumbles for delicious and easy home fries!