| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Medium-size new potatoes; scrubbed and cubed |
| 4 |
tb |
Olive oil |
| 1 |
|
Clove garlic; thinly sliced |
| 1 |
ts |
Minced fresh rosemary -or- |
| 1/2 |
ts |
Dried rosemary |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat oven to 400 degrees. Toss the potatoes, olive oil, garlic and rosemary
in large baking dish. Raost 1 hour or until evenly browned and crisp,
carefully turning potatoes and rearranging every 20 minutes. Season with
salt and pepper. Serves 4.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”