Sliced and diced and ready to be sprinkled with rosemary and baked at high heat!
Inspired by this recipe, and this recipe, I decided to use up some of the potatoes and onions that I have lying around the house. Betwixt you and I? My potatoes were getting a leeetle bit shriveled, and my onions had sprouted green tops. Still useable, because hey, waste not, want not, but better to be used up in a dish. Hence…
Sliced and diced and now with rosemary. And salt n’ pepa. <- nod to my youth.
Crispy Baked Potatoes
- 6-8 potatoes (enough to fill a pan)
- 1 onion, halved and sliced
- 2 tbsp. melted butter
- 2 tbsp. vegetable oil
- 1/2 tsp. dried rosemary
- salt and pepper to taste
Peel the potatoes, and slice them using a mandolin. Or, if as in my kitchen, the mandolin has gone missing, use the side slicer of a an old-fashioned boxy grater. Peel, half, and slice the onion. Place the potatoes on their sides in a baking dish, and pop the onion slices in between. Melt the butter and mix with the oil. Brush oil/butter mixture on top of the potatoes. Sprinkle crumbled rosemary on top and season to taste with salt and pepper. Bake in a 400 degree oven for an hour, or until potatoes are cooked through, and the top of the dish is golden.
Not a good photo. The DH was too hungry to wait for me to take a decent photo.
I liked the potato dish, but to be honest, for the amount of labour involved, I’d rather use this recipe. Sometimes easier IS better! Still, I’m glad I tried out my potato dish. I had really wanted to try out the Smitten Kitchen recipe, and then when I saw that Martha Stewart had a similar one, well, given that my nickname once was Marga-Martha, obviously I had to try it out!
Next Post: More salad, my liege? And January resolutions from the resolution-averse.
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