Crispy Potatoes with Rosemary Salt I made this and we loved it. I made it for 5 instead of 8 and didn't need as much salt as indicated. I also didn't have the salt flakes so used kosher salt.

Crispy Potatoes with Rosemary Salt

To make one large casserole arrange all of the potatoes in a 2 quart baking dish and bake 75-80 minutes

Hands on time: 25 min

Total time: 1 hour 45 min

2 tbl sea salt flakes

2 tbl fresh rosemary leaves

5 lb russet potatoes, peeled

½ cup butter, melted

¼ cup olive oil

1 tsp cracked black pepper

1.      Preheat oven to 400. Grease eight 4-5 inch miniature loaf pans, arrange pans in a shallow baking pan

2.      In a small food processor combine salt and rosemary; process until rosemary is finely chopped.

3.      Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go.  Add butter, oil, 1 tbl salt mixture, and the pepper.  Toss to coat potato slices well.

4.      Arrange potatoes standing upright to tightly fill pans.  Drizzle any butter-oil mixture remaining in the bowl over potatoes.  Bake 70-75 minutes or until tender and golden with crisp edges.  Let stand 10 minutes before serving.  Serve with remaining salt mixture.  Serves 8