Rosemary Potatoes

1. 1

   ["Peel and slice the potatoes thinly, about 1/8"" thick.", "Place them in a deep bowl and cover with water.", "Refrigerate until needed---this can be done several hours in advance.", "Preheat the oven to 350*.", "In a large bowl, combine the oil, parsley, chives, rosemary, garlic and salt and peppe.", "Drain the water off the potatoes and dry them between 2 towels.", "Transfer the potatoes out on a shallow 12x17"" lipped pan.", "Bake for 1 1/4 hours or until the potatoes are tender and golden brown.", "It is not necessary to turn them.serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.