Rosemary Potatoes

A good side dish to prepare and forget while you are fixing the rest of your meal..

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 lbs baking potatoes
• 2⁄3 cup olive oil
• 2  tablespoons  minced parsley
• 2  tablespoons  fresh minced chives
• 1 1⁄2 tablespoons  minced fresh rosemary
• 2  large garlic cloves, minced
•  salt & freshly ground black pepper

Directions

1. Peel and slice the potatoes thinly, about 1/8" thick.
2. Place them in a deep bowl and cover with water.
3. Refrigerate until needed---this can be done several hours in advance.
4. Preheat the oven to 350*.
5. In a large bowl, combine the oil, parsley, chives, rosemary, garlic and salt and peppe. Drain the water off the potatoes and dry them between 2 towels.
6. Transfer the potatoes out on a shallow 12x17" lipped pan.
7. Bake for 1 1/4 hours or until the potatoes are tender and golden brown.
8. It is not necessary to turn them.serve immediately.