Potato: Rosemary-Parmesan Potatoes

posted by Fred in CO 11-27-100 1:42 PM

Rosemary-Parmesan Potatoes
Lee Bailey's "The Way I Cook"

6 large baking (russet) potatoes, peeled and sliced (about 1/8 to 1/4" thick)
1/3 cup olive oil
1 tsp. salt
1-1/2 Tbsp. finely chopped fresh rosemary
1-1/2 cups finely grated Parmesan cheese


Preheat oven to 375 degrees F. Oil (or spray) a 9" springform ring (ring only - you won't be using the bottom). Set on a baking sheet lined with foil.

Place potatoes in a mixing bowl; add olive oil and mix to coat thoroughly. Add salt and chopped rosemary, mixing again to distribute evenly.

Place a third of the coated potatoes in the bottom of the springform ring, press down firmly. Cover with 1/2 cup Parmesan cheese. Repeat for the remaining 2/3 of potatoes and cheese.

Bake in a 375 degree oven for 60 minutes. To serve, remove from oven, allow to cool slightly. Place ring and potatoes on a large plate. Run a knife between potatoes and springform ring, then remove springform ring. Serve in wedges. Serves 6-8.

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