Roasted Rosemary Potato Slices
|Unsalted butter||2 1⁄2 Tablespoon, melted|
|Russet potatoes||2 , scrubbed (Baking Potatoes)|
|Kosher salt||1 Teaspoon (Plus Additional If Desired)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
Into an 8-inch baking pan pour half the butter, making sure it covers the entire bottom, and in the pan layer the potatoes, cut into 1/4 -inch-thick slices, in separate rows, overlapping them slightly.
Sprinkle the potatoes with the salt, the rosemary, and pepper to taste, pour the remaining butter over them, and bake the potatoes in the middle of a preheated 425° F oven, turning each row once with a long thin spatula, for 45 minutes to 1 hour, or until they are crisp and golden.
Sprinkle the potatoes with the additional salt.
Serving size: Complete recipe
Calories 511 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 19.5 g97.5%
Trans Fat 0 g
Cholesterol 80.6 mg26.9%
Sodium 1913.1 mg79.7%
Total Carbohydrates 55 g18.4%
Dietary Fiber 4.9 g19.7%
Sugars 1.9 g
Protein 7 g13.6%
Vitamin A 20.4% Vitamin C 30.7%
Calcium 7.9% Iron 18.2%
*Based on a 2000 Calorie diet