| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home2 |
1 |
servings |
INGREDIENTS
| 4 |
|
Russet potatoes – peeled and sliced thin |
| 1 |
|
Stick butter |
| 2 |
ts |
Fresh rosemary – chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Directions: Melt 2 Tbs. of the butter in a non-stick skillet. Remove from
heat and arrange 1/3 of the potato slices in a spiral to cover the bottom
of the pan. Cut 2 Tbs. of butter into pieces and place pats on top of first
layer. Sprinkle with rosemary, salt and pepper. Repeat, creating two more
layers. Place skillet over medium heat and cook until bottom is crisp and
golden, about 45 minutes. Turn out onto a plate and slide it back into the
skillet. Continue cooking 15 minutes until other side is golden. Cut into
wedges and serve.
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