| 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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