Potatoes Anna with Rosemary
	1 kg    potatoes   1 tsp    fresh rosemary   .75 tsp    salt   .5 tsp    ground black pepper   2 Tbs    butter   2 Tbs    extra-virgin olive oil   1   rosemary sprig for garnish     1 Prep: Peel potatoes and cut into paper-thin slices. Finely chop rosemary. 2 In cup, mix chopped rosemary, salt, and pepper. In another cup, mix butter and oil. Lightly brush bottom and side of baking dish with some oil mixture. 3 Beginning at outside edge of dish, arrange 1 layer of potatoes in concentric circles, slightly overlapping slices, to cover bottom of dish. Sprinkle with some rosemary mixture; drizzle with some oil mixture. Continue layering potatoes in concentric circles to make 2 more layers, sprinkling each layer with some rosemary mixture and drizzling with some oil mixture. 4 Lightly grease sheet of foil with remaining oil mixture; place foil, greased side down, on top of potatoes. Place another heavy oven-proof dish or lid on top of potatoes to weight them down. Cook 5 minutes over medium-high heat until underside is lightly browned. Cool and freeze. 5 Defrost well before placing in a preheated 220°C oven and bake 10 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. 6 To serve, place large platter upside down over dish; grasping them firmly together, carefully invert potatoes onto platter. Alternatively - serve directly in baking dish. Garnish with rosemary sprig.   Servings: 6 Preparation time: 25 minutes Cooking time: 25 minutes Ready in: 50 minutes   Copyright © 2006, The Gourmet Saint