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Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys sliced rosemary & garlic butter potatoes, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys sliced rosemary & garlic butter potatoes, gf df ef sf nf using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:

{Get 3 kg of russet potatoes.
{Make ready 3 tbsp of Stork block margarine, melted.
{Take 3 tbsp of olive oil.
{Get 3 cloves of garlic, finely chopped.
{Prepare 1 tbsp of freshly chopped rosemary.
{Prepare 1 tsp of low-sodium salt.
{Prepare 1/2 tsp of black pepper.

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Instructions to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:

Preheat the oven to gas 8 / 230C / 450F and ready a rectangular ovenproof dish.
Mix the margarine and oil together and lightly grease the bottom and sides of the ovenproof dish with a little of it.
To the rest, add the chopped garlic, rosemary, salt and pepper.
Peel the potatoes and slice them as thinly as you can (you can leave the skins on if you prefer.) A mandolin is a handy piece of equipment for this but watch your fingers!.
Take stacks of the potato slices and place in vertical rows in the dish. Don't overcrowd it. Use a bigger one if needed rather than packing the potato slices in or else they won't cook through evenly.
Drizzle with the remaining oil mixture, making sure you get some inbetween the potato slices. Add a sprig of rosemary to the dish for extra flavour.
Bake for 70 - 90 minutes. If the edges are starting to overbrown before the rest of the slices are cooked, cover the dish with foil.
When done the edges should be crispy but the potato slices themselves should still be quite soft.
Sprinkle with extra salt before serving.

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