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When we saw this recipe, we knew the flavors would work perfectly with our Mediterranean meal plan. Not only does it carry through the flavor of the rosemary, and Parmesan, but it adds a crunchy element to the plate.
Roasted Potato Slices with a Rosemary-Garlic Crust (serves 4)
Kosher salt and freshly ground pepper, to taste
4 large Russet potatoes
Nonstick vegetable cooking spray
2 tbsp olive oil
1 tbsp minced fresh rosemary, plus sprigs for garnish
1 tbsp minced garlic
1 tbsp Dijon mustard
1 ½ cups fresh artisan bread crumbs
½ cup firmly packed grated Parmesan cheese (Reggiano Parmesano)
1 large egg white, beaten until foamy
Fresh breadcrumbs
1. Take day-old artisan bread and tear into bite-sized pieces.
2. Process in a blender or food processor until finely ground (or as finely ground as possible).
3. Store any extra crumbs in a zippered bag in the fridge up to 4 days.
Potatoes
1. In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife (about 25 minutes).
2. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day.
3. Peel the potatoes and cut lengthwise into slices about ½ inch thick; use the center slices from each potato (about 3-4 slices).
4. Pre-heat over to 400˚ and generously spray a large baking sheet.
5. In a heavy frying pan, heat olive oil over medium-high heat.
6. Add minced rosemary and garlic, cover and cook until the garlic is softened but not brown (about 1 minute).
7. Stir in the mustard, ½ tsp kosher salt, and ½ tsp of pepper, remove from heat.
8. Add the breadcrumbs and toss until evenly coated, then stir in cheese.
9. Arrange the potato slices on a work surface and brush the tops generously with egg white.
10. Spread 1 tbsp of crumb mixture on each slice, press to adhere and cover evenly.
11. Place the slices, coated side down, on baking sheet.
12. Brush the uncoated side with egg white, spread the remaining crumb mixture on the slices and press to adhere.
13. Bake the potato slices until coating on the bottom is crusty (about 8 minutes).
14. Carefully slide a thin metal spatula under each slice and turn it over.
15. Bake until brown on the second side (about 5 minutes longer).
Roasted Potato Slices with a Rosemary-Garlic Crust (serves 4)
Kosher salt and freshly ground pepper, to taste
4 large Russet potatoes
Nonstick vegetable cooking spray
2 tbsp olive oil
1 tbsp minced fresh rosemary, plus sprigs for garnish
1 tbsp minced garlic
1 tbsp Dijon mustard
1 ½ cups fresh artisan bread crumbs
½ cup firmly packed grated Parmesan cheese (Reggiano Parmesano)
1 large egg white, beaten until foamy
Fresh breadcrumbs
1. Take day-old artisan bread and tear into bite-sized pieces.
2. Process in a blender or food processor until finely ground (or as finely ground as possible).
3. Store any extra crumbs in a zippered bag in the fridge up to 4 days.
Potatoes
1. In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife (about 25 minutes).
2. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day.
3. Peel the potatoes and cut lengthwise into slices about ½ inch thick; use the center slices from each potato (about 3-4 slices).
4. Pre-heat over to 400˚ and generously spray a large baking sheet.
5. In a heavy frying pan, heat olive oil over medium-high heat.
6. Add minced rosemary and garlic, cover and cook until the garlic is softened but not brown (about 1 minute).
7. Stir in the mustard, ½ tsp kosher salt, and ½ tsp of pepper, remove from heat.
8. Add the breadcrumbs and toss until evenly coated, then stir in cheese.
9. Arrange the potato slices on a work surface and brush the tops generously with egg white.
10. Spread 1 tbsp of crumb mixture on each slice, press to adhere and cover evenly.
11. Place the slices, coated side down, on baking sheet.
12. Brush the uncoated side with egg white, spread the remaining crumb mixture on the slices and press to adhere.
13. Bake the potato slices until coating on the bottom is crusty (about 8 minutes).
14. Carefully slide a thin metal spatula under each slice and turn it over.
15. Bake until brown on the second side (about 5 minutes longer).
Notes:
* We used a mandolin to slice our potatoes, it was quick, and all the slices were the same thickness.
*To add even further texture to our crust, we used a polenta bread, and a whole grain Dijon mustard.
*Instead of using only egg whites to coat the slices, we used a basic egg wash (1 egg beaten, with just a small amount of water)
*To make less of a mess on the baking pan, we changed the coating method to the following: Coat the top side of the potato slice with egg wash. Place a tbsp. of the coating mixture in the middle of each slice, and press with your fingers to completely cover the top of the slice . Flip the slice over, and repeat the steps. After the slice is completely coated then place on the pan. This made for less loose crumbs on the pan.
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