Potatoes on hand? Rosemary is the perfect compliment to the hearty potato. This 30 minute side dish is very simple and simply delicious.
- 2 large potatoes, cut lengthwise and thinly sliced (~1/8″)
- 1/4 onion, thinly sliced
- Cooking oil
- Salt & Pepper
- Dried or fresh rosemary
Preheat oven to 375F.
Scrub your potatoes with water to remove any dirt. Cut them once lengthwise, lay the flat surface on the cutting board and cut into thin slices. Do the same with your onion, the result being thinly sliced arcs. Save the rest of the onion for your main dish.
Lightly oil the bottom of a 9 x 9″ deep dish baking pan. Stack your potato slices in your pan, flat side down, as you would for scalloped potatoes. Try to mix the sizes around (i.e. slice from the end next to a slice from the middle) to create a little air space between slices.
Slip a few onions pieces in between the potatoes. Drizzle with a little oil. Salt and pepper the top.
Sprinkle rosemary over the top. If you have whole rosemary leaves, first crush (for dry) or chop (for fresh) the leaves to release more flavor.
Roast in the oven for 20-30 minutes, until the thickest slice is fully cooked. Serves 2-3. For more people, add more potatoes and use a bigger pan.