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Garlic and Butter-Roasted Potatoes
This recipe was our first introduction to Betty Rosbottom. On vacation at the Chautauqua
Institution, Phil's sister Becky explained that she was preparing Dr. Bill's favorite
potato recipe. Wow! Talk about a first impression. That night we turned page after
page, scribbling notes on this recipe and that, and we were sold.
| 2 pounds white potatoes |
5 large cloves garlic, cut in thin slivers |
| 8 T. butter |
salt and freshly ground pepper to taste |
- Preheat oven to 375o.
- Scrub the potatoes. (Peeling them is your option.) Slice them a 1/4-inch thick.
Pat them dry with a paper towel.
- Melt the butter in a large, oven-proof skillet (cast iron is great for this). Add the
potato slices, toss until well coated with the butter, and cook 4-5 minutes.
Add the garlic slivers, toss again, and cook an additional 2-3 minutes.
Add salt and pepper.
- Place the skillet in the oven and bake until golden and tender, about 35-45 minutes.
Stir the potatoes occasionally while roasting to brown them on all sides.
6 servings
Source: Betty Rosbottom's Cooking School Cookbook
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