Layered Rosemary Potatoes

Tonight I made a new potato dish. I love potatoes and I’m always trying to make new recipes with them. So, tonight I kept it pretty simple yet delicious.

This is a layered potato dish with butter, spices and a little cheese. This isn’t like a gratin or even a galette. There isn’t liquid or cheese in this recipe. I tried to keep it as healthy as possible. With all that being said, it was still very good and guilt free.

Layered Rosemary Potatoes

5 small Yukon gold potatoes, sliced 1/8 inch thick
2 T butter, melted
1/2 T olive oil
2 t rosemary, dried
2 t garlic powder
2 t onion powder
1 t salt
Sprinkle: Pepper
4 T Romano cheese, grated

Directions: Pre-heat oven to 400°. Brush a round baking dish with 1/2 T of melted butter, don’t forget the sides. In a bowl mix sliced potatoes, with remaining butter, oil, rosemary, garlic and onion powder, salt and pepper. Start layering potatoes in a circle on the bottom of the dish, slightly overlapping. Cover the full bottom and then sprinkle 2 T of Romano cheese, complete with remaining potatoes. Once you finish the 2nd layer add the last 2 T of Romano cheese. Finish off with a final layer of potato. No cheese should go on the top layer as it may burn. Bake in oven for 45-55 minutes. When you remove from the oven the top potatoes may be a little crispy. (Don’t worry they are still yummy) Cut and serve immediately.

Note: The potatoes will be loose and not stuck together much because it’s only a little amount of Romano cheese. Feel free to add different cheese. I was trying to keep it healthier and didn’t want to add a shredded cheese like mozzarella. If you use shredded cheese the potato will probably stick together more. That will make it a little more rich in taste.

Before baked.
Finish product.

3 Olive Tapenade

I’m going to share with my 3 Olive Tapenade.  I love olives and have since I was little. I think it started years back at the kids table with my cousins when we use to put black olives on our fingers to eat them.  The rest is history!  I unfortunately am a lover of all things salty.  So, olives are definitely a favorite of mine.  The saltier the better if you ask me.  My Dad would always have olives in the house.  There was always a mason jar with his marinated olives in it.  So, I guess I get my olive of olives from him.

I made this Olive Tapenade a few months back and a few times since.  I will tell you it is salty.  So, if you aren’t a huge fan of salty foods or if you can’t eat a lot of salt don’t go crazy with eating this.  Maybe don’t try it at all because you won’t want to stop eating it.  🙂 Just kidding, everything in moderation right?

So I hope you enjoy this Olive Tapenade as much as I did.  It’s so fragrant and fresh.  It’s great with crostini, crackers and even spread on a sandwich.  It will keep for weeks in your refrigerator and is great to have on hand with some crackers if someone pops over to visit.

3 Olive Tapenade

1/2 cup kalamata olive
1/2 cup green olives
1/2 cup black California olives
1/2 cup roasted red peppers (home made or in a jar)
3 garlic cloves
4T olive oil (good quality)
1/2 T parsley (fresh or dried)
1/2 T fresh lemon juice
1 t onion powder
Sprinkle: salt and pepper

Directions:  Add all above ingredients minus the oil to a food processor.  Slowly add in the oil while you pulse.  Blend till finely chopped.  You want this to still have some texture so it shouldn’t be completely smooth.

Serve over crostini, crackers or pretty much on anything your heart desires or simply eat it by the spoonful! (Like me, 🙂 )

In the food processor
Take a peek in my food processor
Olive Tapenade on a crostini.