Thursday, February 17, 2011

Yukon Gold Roasted Rosemary Pecorino Potatoes

10 Small Yukon Gold Potatoes Cleaned and Sliced With Slicer With Skin Left On
1/4 TSP Sea Salt
2 TBSP Extra Virgin Olive Oil Divided
1 TBSP Crushed Rosemary Leaves
1 TBSP Minced Garlic
2 TBSP Minced Imported Pecorino Romano Cheese
1 Large Mixing Bowl
1 Two Quart Oven Safe Casserole Dish
1 Mixing Spoon

Preheat Oven To 350
In large mixing bowl add all your potatoes, 1 TBSP Oil, salt, rosemary, garlic and mix to evenly coat potatoes.
Add 1 TBSP Oil to Casserole Dish, Pour Potato Mixture into casserole dish
Bake at 350 For 35-45 Minutes Depending on Your Oven and Your Altitude
Remove Casserole Dish, Add in Cheese, Mix To Coat.
Optional Put Back in Oven For 1-2 Minutes If You Want Cheese Melted Thoroughly.

Ready To Bake

Ready To Eat

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