Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF
Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys sliced rosemary & garlic butter potatoes, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:
  1. Take 3 kg russet potatoes
  2. Make ready 3 tbsp Stork block margarine, melted
  3. Get 3 tbsp olive oil
  4. Make ready 3 cloves garlic, finely chopped
  5. Take 1 tbsp freshly chopped rosemary
  6. Prepare 1 tsp low-sodium salt
  7. Prepare 1/2 tsp black pepper

Drain well, tip into a shallow baking tray, then gently toss with the oil, garlic, rosemary and seasoning. ⬇ Download rosemary oil image - stock pictures and pics in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. Go Get Some Rosemary (original title). Photo "Slices of fried potatoes with rosemary and spices" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Find rosemary plant stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Instructions to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:
  1. Preheat the oven to gas 8 / 230C / 450F and ready a rectangular ovenproof dish
  2. Mix the margarine and oil together and lightly grease the bottom and sides of the ovenproof dish with a little of it
  3. To the rest, add the chopped garlic, rosemary, salt and pepper
  4. 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!
  5. 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
  6. 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
  7. 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
  8. When done the edges should be crispy but the potato slices themselves should still be quite soft
  9. Sprinkle with extra salt before serving

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