Heat Oven To 425°
Ingredients:
2 Russet Potatoes, 12 oz. ea.
3 Tbs. Olive Oil, divided
3 Cloves Garlic, chopped
2 Large Shallots, sliced thin
1 Tbs. Rosemary, fresh, chopped
1/2 tsp. Oregano, dry
1/4 tsp. Ground Pepper
1 Pinch Salt
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Place one tablespoon of oil into a 2 quart baking dish.
Peel potatoes and slice thin.
Lay potatoes into dish and press down to fan out.
Push potato back together and turn it over.
Press down and fan out potato again.
You now have a light coating of oil on both sides of the potatoes.
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Place potatoes into oven and bake for 25 minutes.
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While potatoes are roasting, gather and process garlic, shallots, rosemary, oregano, and pepper.
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Add 2 tablespoons of oil to the chopped herbs and spices.
Mix everything together.
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Remove potatoes from the oven.
Sprinkle herb-spice mixture evenly across the potatoes.
Place back into the oven for another 25 minutes.
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Remove potatoes from the oven.
Using a long spatula, remove potatoes from the dish and place onto a serving platter.
Dust with a pinch of salt and some chopped parsley.
Serve with a wedge of lemon on the side.
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