Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 I have this recipe, it is so good. We have it a lot. I have rosemary in the garden, we haven't had this in a while. Maybe I'll make it tomorrow night. I'm making an Indian spicy potato recipe from the files, so this will be good for the girls since the other is likely to be too spicy. Amy I'm trying to remember if I posted 'Sophie's potatoes' last week, they are really good. ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 Rosemary Roasted Potatoes 4 russet potatoes 2 tablespoons butter or margarine 6 shallots, chopped or 1/2 small onion, chopped 2 sprigs fresh rosemary or 1 teaspoon dried rosemary Preheat oven to 350 degrees. Wash potatoes and cut into strips about 1/2-inch thick and 2 inches long. Heat butter in a nonstick ovenproof skillet large enough to hold potatoes in one layer. Add potatoes and shallots and saute over medium heat for 15 minutes, shaking the pan or tossing potatoes every few minutes. Add rosemary and toss with potatoes. Bake in oven 10 minutes longer. Makes 4 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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