| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dish, Holidays |
4 |
To 6 serv |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
cl |
Garlic, minced |
| 2 |
ts |
Snipped fresh rosemary |
| 1 1/2 |
lb |
Red skin potatoes, unpeeled and cut into 1/2 cubes leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
|
|
Fresh rosemary sprig and tomato wedges (optional) |
INSTRUCTIONS
Heat oil in large skillet over medium heat until hot. Add garlic and
snipped rosemary; cook and stir 2 minutes. Add potatoes, salt and pepper.
Cook 5 minutes; stirring occasionally. Reduce heat to medium-low; cook,
uncovered, about 20 minutes or until potatoes are golden brown and crisp,
turning occasionally. Garnish with rosemary sprig and tomato, if desired.
Serve hot. Refrigerate leftovers. Makes 4 to 6 side-dish servings Typed in
MMFormat by cjhartlin Source: Spice It Up! Nov.99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 4, 1999
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