Recipe - Rosemary Potato Gallette

2 One half tablespoon Unsalted butter; melted
2 Russet; (baking) potatoes
; (about 1 1/4
; pounds), scrubbed
1 teaspoon Kosher salt plus additional
if desired
One half teaspoon Crumbled dried rosemary

Into an 8inch baking pan pour half the butter, making sure it covers the
entire bottom, and in the pan layer the potatoes, cut into 1/4inchthick
slices, in separate rows, overlapping the slices. Sprinkle the potatoes
with the salt, the rosemary, and pepper to taste, pour the remaining butter
over them, and bake the potatoes in the middle of a preheated 425°F.
oven, turning each row once with a long spatula, for 45 minutes to 1 hour,
or until they are crisp and golden. Sprinkle the potatoes with the
additional salt.

Serves 2.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.