The Best Rosemary-Garlic Potato Bread
This bread really is the best. It is my go to bread Rosemary-Garlic Potato Bread recipe.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 152
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 152
1 1/2 sticks (12 tablespoons) unsalted butter
4 cloves garlic, finely chopped
1 large soft italian or french loaf
1/4 cup grated parmesan
kosher salt
2 tablespoons flat-leaf parsley leaves, finely chopped
Directions:
Arrange a rack in the center of oven and preheat to 450 degrees F.
Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" Rosemary-Garlic Potato Bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
Source: foodnetwork.com
Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" Rosemary-Garlic Potato Bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
