Roasted Potatoes
CATEGORIES
INGREDIENTS
  • Cooking Time: 25
  • Servings: 4
  • 4 Peruvian Blue potatoes
  • 4 Red potatoes
  • 4 Yukon Gold Potatoes
  • 2 TB Fresh Dill; Chopped
  • 3 TB Fresh Flat Leaf Parsley; Chopped
  • 3 TB Olive Oil plus more (If using a cast iron pan, oil the pan)
  • Ground pepper
  • Salish Salt
  • Optional - Sprinkle with Parmagiano-Reggiano
DIRECTIONS
  1. Using a mandolin or food processor, cut potatoes into 2 mm disks.
  2. Place in a bowl with dill, parsley and 3 TB olive oil.
  3. Toss to coat.
  4. Preheat oven to 375 degrees
  5. Lay down 3 layers of concentric rings, sprinkle each layer with Salt and Pepper.
  6. Sprinkle with optional Parmagiano-Reggiano
  7. Drizzle olive oil over the top.
  8. Bake in the oven for 20-25 minutes.
RECIPE BACKSTORY
Not so much a recipe, but more of a preparation. This serves 4 people... Cause I only have 4 little cast iron Au Gratin pans