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Recipe by: Christy Cusato
Crispy slices of white potatoes surrounded by petite potatoes, studded with garlic, butter, parmesan, and rosemary.
3 lbs. white or yellow potatoes, peeled and thinly sliced
1 lb. Multi-colored petite potatoes (optional)
8 tbsp. (1/2 cup/ 113.4 ml) melted butter
5 cloves garlic, minced
1 cup (90 g) shredded Parmesan cheese
4 Fresh rosemary sprigs
Sea salt, to taste
Freshly ground black pepper, to taste
Prep Time: 16min | Cook Time: 40min
Preheat oven to 400 °F and butter a baking dish.
In a large bowl, toss potatoes with melted butter, garlic, salt, and pepper.
Stack potatoes vertically in a baking dish, packing them tightly, and season with more salt and pepper.
Bake until potatoes are tender, 40 minutes, then top with Parmesan and rosemary sprigs and bake for extra 5 minutes.
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