Crispy Baked Potatoes
|Potatoes||4 Large (About 4 Pounds)|
|Unsalted butter||4 Tablespoon, melted|
|Extra virgin olive oil||4 Tablespoon|
|Chopped dried rosemary||1 Tablespoon (Or More)|
|Sea salt||To Taste|
1. Preheat oven to 375 Fahrenheit. Melt the butter and combine it with the olive oil, using half of this mixture to grease the pan. You could use a 9-inch pan, or like I did, 4 individual small ones.
2. Slice the potatoes thinly with a mandolin (or by hand with a sharp knife). Place the potatoes vertically on the dish and pour the remaining olive oil mix, seal salt and rosemary over it.
3. Bake for about 1½ hour until golden crisp on top. Note: Keep an eye on it and if you feel is browning too soon, cover with aluminum foil for the remainder of the time.
For step by step photos and instructions please visit my blog entry for this recipe at CarrolLuna.com