Guest guest Posted October 14, 2001 Report Share Posted October 14, 2001 MMMMM----- Recipe via Meal-Master v8.02 Title: Roasted Rosemary Potatoes Categories: Side dish, Vegetables Yield: 8 servings 2 1/2 lb Small red potatoes Olive oil Seasoning salt Dried rosemary leaves This a method more so than a recipe. For those who require quantities, I recommend about 1/4 cup oil, about 2 tsp seasoning salt, and about 2 TBS dried rosemary leaves. Cut potatoes into quarters, about bite-size pieces. Do not peel. In a large bowl, toss potatoes in oil to coat. There shouldn't be a lot of oil left in the bowl. Sprinkle with seasoning salt and rosemary leaves, then turn a couple of times to coat. Cover a large baking sheet with aluminum foil and spray LIGHTLY with cooking spray. Place potatoes on a single layer on the sheet. Roast in a pre-heated 400 degree oven for 45 to 55 minutes, until golden brown and slightly puffed. You may turn potatoes once, after 25 minutes, if you wish. Serve ASAP from oven. If desired you may adjust seasoning (more salt) before serving. Source Unknown MMMMM **++**++**++**++**++**++**++**++**++**++**++**++**++**++**++** Want to contact Karen? Email ilyce or firecatilyce Into cooking? Ask Karen about 101Weekly Recipes Want to find Karen on Amazon? http://www.amazon.com/exec/obidos/wishlist/38SWC2EM6XFR5/ref=wl_em_to?add-fa v=1 Quote Link to comment Share on other sites More sharing options...
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