Hello everybody, it is Brad, welcome to our recipe site. 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 will make it a bit tasty. This is gonna smell and look delicious.

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Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF Just something different from the usual roast potatoes. Our lovely nubbly, nutty multigrain dough baked in a tin for a much softer crust, and sliced for convenience. Sling it in the freezer and defrost slice by slice!

To begin with this recipe, we have to 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 it.

The ingredients needed to make Vickys Sliced Rosemary & Garlic Butter Potatoes, GF DF EF SF NF:

1. Make ready 3 kg russet potatoes
2. Get 3 tbsp Stork block margarine, melted
3. Get 3 tbsp olive oil
4. Make ready 3 cloves garlic, finely chopped
5. Get 1 tbsp freshly chopped rosemary
6. Prepare 1 tsp low-sodium salt
7. Prepare 1/2 tsp black pepper

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Instructions 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

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