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Nutrition Facts

Serving Size 1 (151g)

Recipe makes 6 servings

The following items or measurements are not included below:

5 sprigs fresh rosemary

Calories 279
Calories from Fat 122 (43%)
Amount Per Serving %DV
Total Fat 13.6g 20%
Saturated Fat 1.9g 9%
Monounsaturated Fat 9.8g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Potassium 468mg 13%
Total Carbohydrate 39.4g 13%
Dietary Fiber 3.0g 11%
Sugars 19.6g
Protein 2.4g 4%

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Rosemary Potato

Recipe #283316 | 50 min | 5 min prep | add private note

By: Food Snob in Israel
Feb 1, 2008

my husband's MUST HAVE weekly shabbat dish

SERVES 6 -12 (change servings and units)

Ingredients

Directions

  1. 1
    peel potatoes (or don't, as per your tastes).
  2. 2
    slice potatoes into round "medallions" by simply slicing widthwise.
  3. 3
    chop or thinly slice garlic (as per your style).
  4. 4
    slice rosemary sprigs in half or in 4ths.
  5. 5
    grease cassarole dish with olive oil.
  6. 6
    make a layer of medallions on the bottom, alternating colors (or not -- see, it's EASY!).
  7. 7
    season the visible side with salt and pepper.
  8. 8
    sprinkle with garlic.
  9. 9
    drizzle with honey and olive oil (2 tablespoons or so of each so that there is a gentle drizzle on each potato).
  10. 10
    place a few sprigs of garlic randomly over the potatoes.
  11. 11
    put the next layer of potatoes over the first and repeat until you are out of potatoes.
  12. 12
    Place uncovered in oven at a high temp -- perhaps 200 degrees celcius and cook for a long time, stirring occasionally OR covering with tin foil and NOT stirring occasionally, or at all.
  13. 13
    Potatoes are done when you can stick a fork through them. I like them VERY done (this involves stirring and being generous with the oil) so that they are falling apart and MELTING in the mouth.
  14. 14
    Enjoy!

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Featured Reviews for This Recipe

From: steve in FL

On May 30, 2008

Awful!! We had to throw this out. I did use carrots instead of potatoes, and fresh spearmint instead of the rosemary, but otherwise followed the directions to a 'T'. We will not make this again. Try a little better, food snob, this recipe was a loser. Note 30-May-2008.. reason I posted this was because this food snob has repeatedly altered recipes way-over-the-top to where her changes were no way similar to the recipe she was attempting to make, and then posted bad reviews.. Check out her reviews.. talk about RUDE! What goes around, comes around..

0 people found this review helpful

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    From: Jenn717

    On Apr 23, 2008

    My father loves this recipe!!! It goes well with Cajun deep fried turkey. I'm confused by Steve's review. Carrots and potatos are not exactly interchangeable. Neither are spearmint and rosemary. ?????

    1 person found this review helpful

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  • From: Chef #505141

    On Apr 23, 2008

    Steve in FL - Very rude to completely put down a recipe that you completely changed. Spearmint instead of Rosemary?

    3 people found this review helpful

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  • From: AwShucks

    On Apr 23, 2008

    I've had rosemary potatoes, made similarly, and they are great. Steve in FL, you've got to know that there's a BIG difference in using spearmint instead of rosemary, and carrots are MUCH sweeter than potatoes. Made with your substitutions, I'm not surprised that you threw your meal out. This recipe deserves another try with correct ingredients.

    2 people found this review helpful

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  • Read all 4 reviews

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