This recipe and photo are courtesy of Sarah of the web site Milk and Honey Farm in Cokato, Minnesota.

Sarah says, "I like herbs! They multi-task. I love cooking with them, using them for companion planting, and arranging them with dried flowers. One of my all time favorites is Rosemary . . .  Rosemary compliments lots of different foods, including breads, rolls, lamb, and even potatoes. Rosemary has a dominating flavor, so be careful of how much of it you use in your cooking."

In your cast-iron skillet or baking pan, combine olive oil, snipped rosemary, garlic, olive oil, lemon pepper, salt. Cook and stir approximately 1 minute or just until garlic is tender; remove from heat.

Leave the peelings (potato skin) on the potatoes and slice them about an 1/8-inch thick. In a large bowl, add the potatoes and pour the garlic/herb mixture over them; sprinkle with the lemon juice. Arrange the potatoes in a circle of layers in the cast iron skillet. It will make several layers.

Bake at 400 degrees for approximately 25 minutes, covered. After 25 minutes, remove the cover and continue cookie approximately an additional 10 minutes until done; remove from heat.

I also serve them right in the cast-iron skillet. This is one of my husband's favorite ways to eat potatoes and makes a good dish for company. Beside the red variety, we also use Yukon Gold potatoes in this tasty dish.