ROSEMARY POTATOES

Good morning everyone.  Had a really great day yesterday.  Went to see Christina's Winter Sing at Sherman Oaks Elementary yesterday morning.  There is nothing quite so delightful as watching children perform all the Holiday songs.  And they really have the most incredible music teacher.  She has those children singing as good as some big High School Choir.  And even the wee ones were awesome and so adorable.  Of course I thought the 2nd grade was the best, Christina, :).  Then I spent the day with my beautiful daughter doing some Christmas shopping and having lunch at the Cheesecake Factory.  Then picked up Kate at school, stopped for a coffee at Starbucks, then on the road home.  What a wonderful day.  How lucky am I!

Today I have a delicious and easy way to make potatoes.  Who doesn't love potatoes?  And you can do so much with them.   I love this dish because the potatoes are tender inside and brown and crispy on the outside.  Your family will love them.

ROSEMARY POTATOES

1 pyrex pie dish 9"
2 large Russet Potatoes
2 cloves of garlic
2 large stems of Rosemary
Butter
salt and pepper

Oven at 375 degrees
Peel the Potatoes and cut rounds thin as for scalloped Potatoes.  Remove Rosemary from the stems and rough chop.  Slice the Garlic paper thin.  Lightly butter your baking dish, arrange one layer of Potatoes
overlapping them on the bottom.  Put a few slices of Garlic, sprinkle with Rosemary, dot with butter, salt and pepper.  Put a second layer of Potatoes, Garlic, Rosemary, butter, salt and pepper.  Finish with a third layer and just salt and pepper and dot with butter.  Cover with foil and bake for about 45 minutes or until tender.  Remove foil for the las 8 to 10 minutes.  Remove from the oven and flip out onto a serving platter.  The Potatoes will be browned on the bottom and tender inside.  Cut into pie shaped slices and serve hot.  Really good with any meat but especially Chicken or Pork.

Thanks for stopping in today
Ciao for now
Grayce