“Armadillo” Rosemary Roasted Potatoes
At a recent dinner party, my friend Sharon's crispy potatoes had everyone talking. They were thinly cut potatoes, left whole so they fanned out on baking resulting in crunchy slices. Which is what everyone liked a potato to be. I decided to try to replicate them recently when I was in Atlanta preparing — with Bryan — our Thanksgiving feast. I carefully sliced each potatoes at close intervals, trying not to cut through the bottom; sprinkled them with olive oil, freshly ground pepper, kosher salt and crushed rosemary and baked until crispy. I served the potatoes on a bed of caramelized onions and garlic. They were a huge hit! Holiday dinner [...]
