This is my version of this popular Swedish style roast potato dish. I pan infuse olive oil with curry powder, rosemary and garlic.
4 medium potatoes, washed and dried
½ cup extra virgin olive oil
4 clove garlic
2 sprigs rosemary
¼ tsp turmeric
¼ tsp cumin
½ tsp sea salt
Heat olive oil in a medium saucepan, add garlic and sauté for about a minute. Stir in turmeric, cumin, sea salt and rosemary.
Preheat oven 425 degrees and oil a baking sheet and set aside. Scrub potatoes leaving skin on. Place potatoes on a cutting board, cut thin vertical slices, making sure you are not cutting all the way through. Baste potatoes with seasoned oil and bake for 50-60 minutes or until potatoes are tender.
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