Rosemary Potato Bake
Rosemary Potato Bake
This is a deliciously different and non-creamy way to make a potato bake and it's so easy. If there happen to be any leftovers, they're just as good the next day.
Ingredients
Serves: 6
- 6 potatoes, sliced about 1/2cm thick
- 3/4 cup (190ml) water
- 65g butter or margarine
- 1 packet French onion soup mix
- 1/2 teaspoon dried rosemary, crushed
Directions
Preparation:10min ›
Cook:55min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- Place potatoes in a greased baking dish. In a saucepan, combine water, butter, soup mix and rosemary; heat until butter is melted. Pour over potatoes.
- Cover and bake in preheated oven for 40 minutes. Uncover; bake 15 minutes longer or until the potatoes are tender.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
This is a tasty quick and easy spud dish that is not too rich and cheesy. Very nice with a roast. Will try adding thyme, and kumera and pumpkin next time. - 13 Mar 2012
Very tasty and easy. Love it. - 07 Jul 2010
delicious. a nice change from the usual creamy potato bake. - 21 Jun 2010
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