Garlic Rosemary Potato Medallions

We don't eat white potatoes very often. When we do, it is a treat! We were doing a lamb leg roast (recipe for that will come when we can perfect it, we always overcook it) and needed a fast side. These potatoes are salty, savory, buttery, delicious little bits of potato heaven. First bite made we want to crawl into these and live. We ate nearly the whole thing right then and there.

Garlic Rosemary Potato Medallions

Ingredients
5 medium potatoes, scrubbed and sliced 1/4 in thick
1/2 c butter, melted
3 tbsp garlic rosemary spice mixture (recipe below)

Preheat the oven to 375F. Layer the potatoes in rows in a glass pan (roughly 11x7), pouring butter and sprinkling spice mixture between each layer. Bake covered for 20 minutes. Uncover and bake until tender, another 10 - 15 minutes. Serve immediately.

Garlic Rosemary Powder
Combine 1 tbsp Celtic Sea Salt, 2 tbsp dried rosemary, and 2 tbsp dried minced garlic in a spice grinder/coffee grinder. Grind into a fine powder. Store in an air tight container.