Viking Skillet Potatoes

[Guest guest]

Viking Skillet Potatoes

 

1-1/2 lb. new potatoes, scrubbed

1-1/2 tsp. fresh rosemary leaves, chopped

1/3 cup extra virgin olive oil

1 to 2 TB dried mustard

1/2 tsp. ground black pepper

1 lb. Jarlsberg cheese, grated

   

Slice potatoes wafer thin, using vegetable slicer or food processor, dropping

them into cold

water to avoid discoloration.

 

Preheat oven to 425° F.

 

Heat oil in 12 " cast iron skillet. Add potatoes; sauté over medium high heat,

shaking pan

gently to toss but not break potatoes.

 

When potatoes are slightly limp, sprinkle with rosemary, mustard to taste and

pepper. Shake

well to mix. Press with spatula. Cook until brown and crisp on bottom,

lifting carefully to check.

 

Sprinkle with cheese. Immediately place skillet in oven. Bake 2 to 3 minutes

until cheese starts

to bubble and brown.

 

Makes 8 to 10 servings.