| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ketchum kit, Sede dishes |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Dijon-style mustard |
| 2 |
|
Cloves garlic; sliced |
| 1 1/2 |
ts |
Spice Islands Paprika |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Spice Islands Rosemary |
| 2 |
lb |
New red potatoes; cut in half (or quartered, if large) |
INSTRUCTIONS
In blender or food processor container, combine oil, mustard, garlic,
paprika and salt; process until smooth. Add rosemary; pulse on and off just
until blended. In large bowl, combine potatoes and oil mixture; toss to
coat. Arrange in even layer in 13 x
9-inch baking pan. Bake, uncovered, at 400 degrees F for 1 hour or until
tender and lightly browned, stirring occasionally.
Makes 4 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : Pairs perfectly with a hearty roast or chicken
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