I made this recipe for a brunch I hosted and it turned out well. I cut the potatoes much smaller than suggested so they were easier to eat, added salt and pepper. It was baked in an 8x8 pan and took about an hour to reach almost done (it was for the next morning). While the potatoes were still hot I stirred them, added more salt and pepper and an additional 1/2 tsp of rosemary before refrigerating - the flavors really got a chance to sink in! Popped them in the oven for about 30 min in the morning and they came out perfect.
Date Posted: Aug. 16, 2009
Cooking Level: Intermediate
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