2 tbsp. Olive oil

2-3 tbsp. minced shallots or green onions

1 tbsp. lemon juice

generous handful of rosemary sprigs

1/4 tsp. freshly grated nutmeg

1/4 tsp. crushed dried red chile pepper

salt and fresh pepper to taste

1 tbsp. melted butter or margarine

 

Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.

 

Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.