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.