Roasted Rosemary Sliced Potatoes

It's hard to get very excited about roasted potatoes.
Sure, they taste good and the crispy carmalized skin
of a hot fried potato is comfort food and is most delicious.
But you'd never really describe roasted potatoes as "exciting."
Never, that is, until now.
I read about roasting potato slices side by side vertically
in a round cassarole, swimming in butter and olive oil.
The key to making this dish extraordinary
is in the stacking of the the thinly sliced potatoes.
Place them in the roasting dish one right next to the other,
like a roll of poker chips.
You must try my recipe, and your welcome!

Ingredients:
3 Russet potatoes, peeled,thinly sliced
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
3 tablespoons melted bacon fat
2 tablespoons dried rosemary leaves
Granulated garlic to taste
Salt to taste

Instructions:
Preheat oven to 375 degrees.
In a small bowl, combine butter bacon fat and olive oil.
Cover bottom of a round 9-inch round baking dish with oil mixture.
With a sharp knife or mandoline, slice potatoes very thinly crosswise.
Arrange potato slices in a circle vertically in dish.
Sprinkle with salt and garlic powder,
Top with remaining butter/oil mixture.
Top with Rosemary.
Bake uncovered for about an hour.
until potatoes are cooked through browned and carmalized.
Add salt upon just removing from the oven.