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Ingredients
- 4 x Russet potatoes - peeled and sliced thin
- 1 stk butter
- 2 tsp Fresh rosemary - minced
- Â Â Salt and pepper
Directions
- Directions: Heat 2 Tbs. of the butter in a non-stick skillet. Remove from heat and arrange 1/3 of the potato slices in a spiral to cover the bottom of the pan. Cut 2 Tbs. of butter into pcs and place pats on top of first layer. Sprinkle with rosemary, salt and pepper. Repeat, creating two more layers. Place skillet over medium heat and cook till bottom is crisp and golden brown, about 45 min. Turn out onto a plate and slide it back into the skillet. Continue cooking 15 min till other side is golden brown. Cut into wedges and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 967g | |
| Calories 1491 | |
| Calories from Fat 814 | 55% |
| Total Fat 92.7g | 116% |
| Saturated Fat 58.4g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 695mg | 29% |
| Potassium 3603mg | 103% |
| Total Carbs 155.56g | 41% |
| Dietary Fiber 12.1g | 40% |
| Sugars 5.35g | 4% |
| Protein 19.31g | 31% |
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