2 lbs. Yukon Gold Potatoes (or potatoes of your choice)
¼ cup each Meyer Lemon olive oil & Rosemary olive oil
2 garlic cloves crushed
Squeeze of fresh lemon juice
1 Tbs fresh Rosemary chopped
Sea salt to taste
Preheat oven to 375 degrees Cut potatoes into thin slices, a mandolin works best for evenly thin slices Whisk together olive oils, garlic, lemon juice and rosemary. Toss potatoes in mixture and layer in ceramic baking dish. Cover potatoes with foil and bake for 30 minutes, remove foil and continue baking for 30-40 minutes, or until potatoes are tender.
Serves 6 – 8