This was an experimental idea I came up with about three years ago. It is a great gourmet potato with lots of seasonings. We sometimes call these ‘Diced, Sliced, and Grated Potatoes’.
This recipe is set up to serve 8.
You can use whole rosemary leaves, but then keep the saucepan on the burner for longer until the rosemary leaves are softened.
6 medium sized red or white potatoes
1 tablespoon ground rosemary
1 tablespoon rubbed sage
1 teaspoon thyme
¼ teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
½ cup (1 stick) butter
Grated cheese (optional)
Preheat the oven to 350 degrees F. Grease a 9 by 13 inch pan with olive oil.
Wash the potatoes well.
Take a potato and chop about ½ an inch off on either side. Then slice the remainder of the potato into as many slices as possible. In this manner, chop as many potatoes as necessary to get eight slices about ¼ inch thick each.
Set these slices on the pan. Chop up the sides that you cut off of each potato into cubes about ½ an inch thick. Use all but 1 ½ potatoes. Place the cubes on top of the slices in the pan. Grate the remaining potatoes with a cheese grater and sprinkle the grated potatoes on each stack.
Melt the butter in a small saucepan on medium low heat. When melted, stir in the seasonings. Spoon the butter and seasonings onto the potato stacks. If you are using grated cheese, sprinkle some cheese onto the top of each stack.
Put the stacks in the oven and cook for about an hour, until a fork can be smoothly inserted into the potatoes.