Roasted Potato Slices with a Rosemary-Garlic Crust

May 14, 2009

We had so much fun doing our Pink Potatotini for the April Potato Ho Down! It’s not every day that we make pink potatoes!

I prefer either red, yellow, or purple potatoes over the russet potatoes, as was called for in this original recipe. I usually buy the 2 lb. Potato Medley from Trader Joe’s that has just the right amount of each variety. Normally, I just cut them into quarters and roast with gobs of olive oil, garlic, and rosemary.  I decided to try something different this time.

potato-ho

And, yes, you guessed it! This recipe is my entry for the May Potato Ho Down, which is being hosted by the one and only, Noble Pig, who is one of the creators of this fun event.

To see the complete roundup of recipes from all the Potato Hos, be sure to visit Noble Pig on Wednesday, May 20th!

I should have changed the name of this recipe to Roasted Potato Slices with a Garlicky, Garlic-Rosemary Crust, because I think I tripled the amount of garlic that the original recipe called for. I found this recipe in a Williams-Sonoma Potato Cookbook. (This edition was published by Simon & Schuster.)

These potatoes were yummy! HayHay was thrilled to come home from school to a house smelling of roasted potatoes, garlic and rosemary.  They were planned as a side for dinner, but ended up being his after school snack instead! Yes, all of them! (okay…I had a couple.)

roasted-potatoes11

Roasted Potato Slices with a Rosemary-Garlic Crust
(adapted from Williams-Sonoma “Potato”)

Kosher salt and fresh ground pepper
2 lbs. of mixed red, yellow, and purple potatoes
2-3 T. Olive Oil
1 T. minced fresh rosemary, plus sprigs for garnish
3 large garlic cloves, minced (original recipe called for 1 T. minced)
1 T. Dijon mustard
1 1/2 c. fresh sourdough bread crumbs
1/2 c. firmly packed Parmesan cheese
1 large egg white, beaten until foamy

In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 20 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices 1/2 inch thick. Use the center slices from each potato. (Reserve remaining slices for another use.)

Preheat the oven to 400 degrees. Spread a T. of olive oil on a baking sheet, or use nonstick vegetable oil cooking spray, if preferred.

In a heavy frying pan, heat 2 T. of olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about a minute or two. Stir in the mustard, 1/2 t. kosher salt, and 1/2 t. pepper and remove from the heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.

Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread approximately 1 T. of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with the egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.

Bake the potato slices until the coating on the bottom is crusty, about 8 – 10 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 – 6 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.

Here’s a glance at a serving without the purple potatoes, just in case you’re not a fan of purple potatoes. But I LOVE purple potatoes. I’m not sure if it’s true that they are better for you, but at least I feel less guilty eating them.

roasted-potatoes

Again, these potatoes were really good, but a little messy trying to get the crust to stick properly to each side of the potato slice.  The crust was absolutely excellent! Better than I expected. I never would have thought to add dijon mustard, but it added so much flavor, combined with the garlic, cheese, and rosemary. What’s not to love?

I’m already thinking of different ways to use this crust. I’m sure it would be great on top of some crispy potato skins! That way, you wouldn’t have to worry about flipping the taters! Enjoy!

~LilSis

27 Comments so far

  1. Posted by grace

    May 14, 20094:33 am

    sometimes an end result is worth a massive mess in the kitchen, wouldn’t you agree? the parmesan in that breading makes everything okay. :)

  2. Posted by LilSis

    May 14, 20098:52 am

    I definitely agree, Grace! This crust was definitely worth making a little mess. It was even better than I expected. I hope you try it.

  3. Posted by noble pig

    May 15, 200910:44 am

    These are so beautiful…thanks for participating again!

  4. Posted by Melissa

    May 15, 20095:09 pm

    I love these. Definitely worth the mess because they look like they’d be crispy fantastic. Great entry!

  5. Posted by LilSis

    May 17, 20098:31 am

    Noble Pig – Thanks! We love your Monthly Potato Ho Down Event. Can’t wait to see this months’ roundup.

  6. Posted by LilSis

    May 17, 20098:32 am

    Thanks Melissa!
    They were crispy and yes, worth making a little mess. :-)

  7. Posted by Mary

    May 20, 200910:35 am

    Wow! These are beautiful. I’ll bet they’re delightfully crisp.

  8. Posted by LilSis

    May 21, 200910:59 am

    Thanks Mary! You should give them a try! I’m going to use the crust on veggies other than the taters. Thinking about tomatoes and asparagus!

  9. Posted by Mrs. L

    May 21, 20093:40 pm

    First pink potatoes and now purple, I’m lovin it. This looks great and something I will probably try soon.

  10. Posted by lisaiscooking

    May 22, 20097:52 am

    Just now going through all the entries in the potato ho down. Your roasted potatoes look great! I have that book and can’t wait to try this!

  11. Posted by LilSis

    May 22, 20098:14 am

    Mrs. L – I guess you can tell that we get bored with white potatoes! I hope you do try them. They were better than I expected.

  12. Posted by LilSis

    May 22, 20098:29 am

    Thanks Lisa,
    I haven’t had time yet to look through the entire round up, but I loved your soup recipe. It’s funny…I found your site through Cookie Madness and didn’t even know that you were also a Potato Ho!! :-)

  13. Posted by Snooty

    May 23, 20092:07 pm

    This not only looks good, but I can almost smell & taste it from out here in West Texas. I cannot wait to try this at our next dinner party!

  14. Posted by LilSis

    May 25, 200911:23 am

    Hi Snooty,
    I hope you enjoy them. The crust is beyond good. It’s so good, I even ate some before I crusted the potatoes. :-)

    I was born in West Texas and still have relatives in Big Spring!

  15. Posted by Angela@spinachtiger

    May 25, 20097:40 pm

    Excellent idea to put a different twist on rosemary potatoes.

  16. Posted by LilSis

    May 26, 200911:39 am

    Thanks Angela! I hope you give them a try. The parmesan in the crust made them a little different.

  17. Posted by ingrid

    July 11, 200911:04 am

    Oh, shoot! Those both look & sound amazing! I just love potatoes. I don’t think I’ve seen the different colores potatoes and I know I haven’t tried purple ones. I’m printing the recipe! Garlicky, garlic? Yes, please!
    ~ingrid

  18. Posted by LilSis

    July 11, 200911:22 am

    Hi Ingrid,
    The purple potatoes are actually my favorite! And, yes, garlicky! If you ask me, the more garlic, the better! If I make a recipe that calls for one clove of garlic, I usually use three big ones! :-)

  19. Posted by Maria

    April 21, 201010:09 am

    I am loving the crust! Great flavors!
    .-= Maria´s last blog post … 2peas3-0 =-.

  20. Posted by Jen @ How To: Simplify

    April 21, 201010:23 am

    These potato slices look nice and crunchy! Yum!
    .-= Jen @ How To: Simplify´s last blog post … Insalata Caprese =-.

  21. Posted by Jenny Flake

    April 21, 201010:59 am

    Those little potato slices look incredible!!

  22. Posted by Tracy

    April 21, 201012:09 pm

    These look so fun to eat! Yum!
    .-= Tracy´s last blog post … Rosemary-Infused Rhubarb Jelly =-.

  23. Posted by Maggy

    April 21, 20107:27 pm

    I’m always lookin for something new to do with potatoes – these look delicious!

  24. Posted by Holley

    October 11, 20101:36 pm

    How many servings does this make?

  25. Posted by LilSis

    October 15, 201012:03 pm

    Hi Holley,
    I guess it depends on portion sizes, but this is plenty for at least four or six average portions. These were so good though, my family gobbled them up quickly.

  26. Posted by Skye

    January 4, 20147:17 pm

    I’m really impressed with your writing skills and also with the layout on
    your weblog. Is this a paid theme or did you modify it yourself?
    Anyway keep up the excellent quality writing, it’s rare to see a
    great blog like this one today.

  27. Posted by LilSis

    January 5, 201412:32 pm

    Thank you, Skye! We enjoy our baby blog and appreciate you reading! We had some life issues get in the way recently and didn’t post as regularly as we like to; but we’re back! We had this theme customized. We’re getting ready to do another little facelift pretty soon; always looking for ways to improve.

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