8 whole Russet Potatoes
2 teaspoons Sea Salt
1 teaspoon Pepper
1 Tablespoon Fresh Rosemary, Minced
1 Tablespoon Italian Seasoning
3 cloves Garlic, Minced
¼ cups Shredded Parmesan
¼ cups Minced Onion
½ whole Lemon
2 Tablespoons Olive Oil, More As Desired Preparation
Preheat oven to 450 F.
Wash and dry potatoes (be sure they are good and dry). Thinly slice potatoes with a sharp knife, about 1/8 inch thick.
Arrange the potato slices standing up in round shallow dish (I used a 9-inch tart pan). Generously sprinkle potatoes with salt and pepper. I used half sea salt and half table salt.
After that I gave them some fresh rosemary and Italian seasoning love. Be as generous as you like.
Layer on the chopped/minced garlic. Then sprinkle the top with the Parmesan cheese and minced onion.
The last step … squeeze the juice from the lemon over the potatoes and drizzle the oil over the top. You can be the judge of how much you use. I always try to keep the calories down but you don’t want them to be dry either. I drizzle the potatoes with olive oil at the beginning when I’m assembling the dish and then again about halfway through cooking to moisten them up and allow for the crispness to develop. If the potatoes start to get too crispy before they are all the way done, cover them with foil for the remainder of the cooking time.
I cooked them at 450 F for about an hour. It’s best to check them every 20 minutes or so.