Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF
Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys sliced rosemary & garlic butter potatoes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF is something that I have loved my entire life.

Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF Just something different from the usual roast potatoes. Great recipe for Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan. This is a very filling meal!

To begin with this recipe, we must first prepare a few components. You can have vickys sliced rosemary & garlic butter potatoes, gf df ef sf nf using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:
  1. Make ready 3 kg russet potatoes
  2. Make ready 3 tbsp Stork block margarine, melted
  3. Get 3 tbsp olive oil
  4. Take 3 cloves garlic, finely chopped
  5. Take 1 tbsp freshly chopped rosemary
  6. Get 1 tsp low-sodium salt
  7. Take 1/2 tsp black pepper

Slices carrots become an elegant side dish with the help of butter, honey, and fresh rosemary. The Recipe for Garlic Rosemary Roasted Chicken. If you're looking for a good recipe that is super easy but tastes amazing, this one fits the bill! The chicken is covered with garlic and rosemary goodness and roasted until the chicken reaches tender perfection.

Steps to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:
  1. Preheat the oven to gas 8 / 230C / 450F and ready a rectangular ovenproof dish
  2. Mix the margarine and oil together and lightly grease the bottom and sides of the ovenproof dish with a little of it
  3. To the rest, add the chopped garlic, rosemary, salt and pepper
  4. Peel the potatoes and slice them as thinly as you can (you can leave the skins on if you prefer.) A mandolin is a handy piece of equipment for this but watch your fingers!
  5. Take stacks of the potato slices and place in vertical rows in the dish. Don't overcrowd it. Use a bigger one if needed rather than packing the potato slices in or else they won't cook through evenly
  6. Drizzle with the remaining oil mixture, making sure you get some inbetween the potato slices. Add a sprig of rosemary to the dish for extra flavour
  7. Bake for 70 - 90 minutes. If the edges are starting to overbrown before the rest of the slices are cooked, cover the dish with foil
  8. When done the edges should be crispy but the potato slices themselves should still be quite soft
  9. Sprinkle with extra salt before serving

This recipe takes five to ten minutes to get in the oven. In a large bowl, beat together the butter and sugar until pale and fluffy. I'll write more about the wedding, the menu, and the whole experience later. I still need to process it! But I thought I would share a fantastic dip with you all that, in hindsight, I would have definitely included on the wedding menu.

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