I usually try to write something short, witty, and tantalizing to kick off my posts, but right now I’d like to pause my usual banter and acknowledge that this year has been hard, and the holidays coming up will be unlike any year before. Many states are locking down again, for good reasons, and our ways of connecting with those we love are tricky and nuanced at best. If you are adapting or canceling your plans to gather this year, I’d like to say thank you. Thank you on behalf of my family and friends who are risking their health (and the health of their families) to care for patients with Covid-19. Thank you on behalf of those who depend on routine medical care, are immunocompromised, and have vulnerable family members. I believe our selfless actions make a meaningful difference, and that’s what I’m thankful for this Thanksgiving. Finally, these roasted potatoes are fabulous, and if you need an excuse to buy a mandolin, this is it.
ROASTED ROSEMARY LEAF POTATOES
recipe adapted from Donna Hay
makes one 13×9 pan, which feeds approximately 12 as a side
9lbs Russet potatoes
1 cup extra virgin olive oil, divided
2 teaspoons sea salt, divided
freshly ground black pepper
2 tablespoons chopped rosemary, divided, plus more for garnishing
flaky salt, like Maldon
Preheat oven to 400 degrees F.
- Rinse and peel your potatoes, then cut approximately ½ inch off each end. Very thinly slice the potatoes using a sharp chefs knife, or better yet, use a mandolin. Divide the slices between two large bowls* and add 1/2 cup olive oil to each bowl. Evenly sprinkle on 1 teaspoon sea salt, freshly ground pepper, and 1 tablespoon rosemary to each bowl. Toss the potatoes well until evenly coated.
- Arrange the potato slices upright in a 9×13 baking dish, staggering the slices in “rows” spanning the width of the pan (see photo above for reference). If you run out of space, don’t force in the remaining the potato slices as you don’t want to pack the dish too firmly. If you want, pour any leftover olive oil from the mixing bowl over the top of the potatoes.
- Roast the potatoes in the oven for 1 hr and 15 min, until the tops of the slices are crispy. Before serving, garnish with additional chopped rosemary and a generous sprinkling of flaky salt.
*You may try tossing the potatoes all together in one extra-large bowl, but I found it extremely difficult to do it all in one.