| Cuisine: Italian | Type: Side Dish | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Goes great with the Chicken Saltimbocca seen elsewhere |
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Ingredients:
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1 lb Yukon gold potatoes, peeled and cut into 1/4" slices 2 oz olive oil 2 tsp minced garlic 1 lemon, juiced 1/2 tsp rosemary, finely chopped 1 Tbs fresh basil, chiffonade 1 Tbs fresh Italian parsley, chiffonade 2 whole fresh sage leaves Kosher salt Freshly ground black pepper |
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Instructions:
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In a large non-stick or cast-iron skillet heat olive oil, brown the sliced Yukon potatoes on both sides and transfer to a baking pan and shingle in the pan. Season with salt and pepper. Add garlic, sage and rosemary to the pan the potatoes were cooked in and toast until lightly browned. Add lemon juice. Cook for 1 minute, then pour over the potatoes. Bake for 20 minutes at 350°F. Add basil and parsley when potatoes are removed from the oven and serve. Baste remaining juices on top of dish. |
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Related recipes:
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None |
2001-03-11