Servings:
Serves 8. Servings
Ingredients
- 16 yukon gold potatoes, peeled
- 16 clove garlic
- 3 sprig rosemary
- 1 bunch italian flatleaf parsley, chopped
- 1 bunch chives chopped
- 1 gallon lon olive oil
Preparation
Baking Directions:
1.Preheat oven to 250 degrees.
2.Slice potatoes into 1/4-inch-thick rounds.
3.Season with salt and pepper.
4.Slice garlic cloves into 3 pieces lengthwise.
5.Place potatoes, garlic and rosemary in deep roasting pan or baking dish.
6.Cover with olive oil.
7.Cover the roasting pan with foil.
8.Place in oven and cook on low heat until tender, approximately 20 minutes.
9.Remove from the oven.
10.With a slotted spoon remove the potatoes and garlic from the olive oil and place onto a serving platter.
11.Garnish with parsley and chives.
