Salmon with garlic-rosemary taters

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Having a real nice weekend out here in New England, and I decided to give Brook's garlic-rosemary tater a try....thought I would serve them up with some hot smoked salmon.

Pretty much followed Brook's directions to the letter...cut them up into what you'd call a large julienne, or I'd call "fry size" and put them on oiled aluminum foil...or just use that great non-stick one.

Then thinly sliced three large garlic cloves and spread them over it.

Gave it a generous shot of Kosher salt and CBP then took about 4 TBSP of butter...cut into pats and put it all over the taters.

Followed by fresh rosemary and parsley from the garden

Then sealed that foil up nice and tight and tossed it in the Traeger for 15 minutes a side, with some summer squash and salmon.

Here's how it all came out.

These potatoes will definitely be made again...thanks for the recipe Brook. They were sorta like parsley potatoes with a great addition of rosemary and garlic...yum!