|This post is going to start like so many others...I saw these potatoes on Pinterest. And they looked amazing. I broke out my mandoline and heavily adapted the recipe. It was the presentation I was after. I have a things for fancy looking potatoes (Exhibit A, Exhibit B, Exhibit C.) These potatoes didn't disappoint, in either the fanciness or the deliciousness. The original recipe calls for the potatoes to be peeled, which would make them easier to cut and eat. That being said, the crispy potato skin was my most favorite part of the dish. My madoline decided that my potato slices were going to be oblong, so I just had one layer of potatoes running along the dish.|
2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
4 medium to large russet potatoes
1 teaspoon dried rosemary
Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of an oval 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes into 1/8" slices crosswise. Arrange potato slices vertically in dish. Sprinkle with salt; brush with remaining butter mixture. Bake for one hour. Add rosemary and bake until potatoes are cooked through with a crisp top, about 30 minutes more.
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