Title: Norse Skillet Potatoes
Categories: Scandinavia Vegetable
Yield: 1 Servings

1 1/2	lb	New potatoes
1 1/2	ts	Fresh rosemary leaves
1/3	c	Olive oil
2	tb	Dry mustard
1/2	ts	Freshly ground pepper
1	lb	Grated Jarlsberg cheese

Slice potatoes wafer thin, using a vegetable slicer or processor, dropping them into cold water to avoid discoloration. Rub rosemary between fingers to break leaves and reserve. Heat oven to 425*. Heat oil in a 12-inch iron skillet and add potatoes. Cook over med-hi heat, shaking pan gently to toss but not break potatoes. When potatoes are slightly limp, add rosemary, mustard and pepper. Shake well to mix, and press down with a spatula. Cook until brown and crisp on bottom, lifting carefully to check. Sprinkle grated cheese on top. While still hot from stove top, immediatley place skillet in preheated oven. Bake 2-3 min, until cheese starts to bubble and brown. Serves 8 as a side dish. NOTE: To further reduce fat/calorie content, use olive oil seasoning mist or spray instead of olive oil.

From: slea@hightowerservices.com (Shawn Zehnder Lea) [ bakery-shoppe ]

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