| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 4 |
md |
Sized russet potatoes; skin on, quartered |
| 1/4 |
c |
Olive oil |
| 8 |
|
Cloves garlic; minced |
| 1 |
|
Leek; washed and diced |
| 1/4 |
c |
Rosemary; stems removed |
|
|
Salt and lots of fresh ground pepper, to taste |
INSTRUCTIONS
Boil potatoes for 20 minutes, or until cooked throughout In a saute pan
over medium high heat, add 1/2 of the oil. Stir in 1/2 of the garlic and
leeks and all of the potatoes. Saute for 15 minutes. Add remaining oil,
garlic and leeks and saute for 5 more minutes Add rosemary and continue to
saute until potatoes have reached your desired degree of crispiness.
Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ9284
Recipe by: Bob Blumer
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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