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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My husband's MUST HAVE weekly shabbat dish. Ingredients:
2 sweet potatoes (or yams) |
2 potatoes |
5 sprigs fresh rosemary |
6 -8 garlic cloves |
6 -10 tablespoons honey |
6 -10 tablespoons olive oil |
salt |
pepper |
Directions:
1. Peel potatoes (or don't, as per your tastes).
2. Slice potatoes into round medallions by simply slicing widthwise.
3. Chop or thinly slice garlic (as per your style).
4. Slice rosemary sprigs in half or in 4ths.
5. Grease casserole dish with olive oil.
6. Make a layer of medallions on the bottom, alternating colors (or not - see, it's EASY!).
7. Season the visible side with salt and pepper.
8. Sprinkle with garlic.
9. Drizzle with honey and olive oil (2 tablespoons or so of each so that there is a gentle drizzle on each potato).
10. Place a few sprigs of garlic randomly over the potatoes.
11. Put the next layer of potatoes over the first and repeat until you are out of potatoes.
12. Place uncovered in oven at a high temp - perhaps 200°C and cook for a long time, stirring occasionally OR covering with tin foil and NOT stirring occasionally, or at all.
13. Potatoes are done when you can stick a fork through them. I like them VERY done (this involves stirring and being generous with the oil) so that they are falling apart and MELTING in the mouth.
14. Enjoy!
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