A perfect side dish that can also be served as an alternative to hash browns for breakfast.
June 4, 2020
Oh my goodness. So delicious. Made with butterball potatoes from the farmers market, and they were the star of our family dinner. My 5 year old declared it the best thing she’s ever had! Make sure to salt it well and every garlicky, buttery slice will be that much more flavorful!I made these using russet potatoes. The last 15 minutes, I sprinkled with seasoned breadcrumbs and grated Parmesan cheese and then basted once again with the butter mixture.
Truly my only real grip is that cooking the herbs and garlic for that long, at that temperature, made the garlic bitter and the herbs lost their brightness in the dish. Next time, I'd probably just do the first few bastings with butter and then do a separate butter/herbs/garlic mixture for the final 2 bastings.P.S. If I had had sour cream in the fridge, I might have put a dollop on the side for some additional flavor.
However, I had trouble making them look as pretty as the pic, as I'm clearly not as talented as others' with my knife skills. I tried chopsticks, but despite a lifetime of using them, they did me no good for this dish. So, a note for those who are likewise with their motor skills: I cut the potatoes as close as I could personally manage without them falling apart. Once I did so, I turned the potato sideways and elongated the cuts.
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