| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Brenda, Cookbooks, Restaurant, Potato |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter; melted |
| 2 |
lb |
Red potatoes |
| 2 |
ts |
Dried basil*; (2 TO 3) |
| 1/4 |
c |
Parmesan cheese; freshly grated |
INSTRUCTIONS
Cut the potatoes lengthwise into 1/2 inch thick slices. Without crowding
the slices, place on a buttered baking sheet. Brush the tops of the slices
with melted butter and sprinkle with the basil. Top with Parmesan cheese
and a drizzling of melted butter. Bake in a preheated 375 Fdegree oven for
45 minutes.
*We often use rosemary or another herb, depending on what accompanies the
potatoes.
Thyme and the River, Recipes from Oregon's Steamboat Inn by S. Van Loan and
P. Lee, with M. Hoy Typos by Brenda Adams <adamsfmle@sprintmail.com>
Recipe By : Thyme and the River - Steamboat Inn
Posted to MC-Recipe Digest V1 #261
Date: Sat, 26 Oct 1996 15:55:18 -0700
From: Brenda Adams <adamsfmle@sprintmail.com>
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