| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
French, Roasted, Side dish |
4 |
Servings |
INGREDIENTS
| 20 |
sm |
Red potatoes or new potatoes |
| 1/2 |
c |
Oil; clarified butter, bacon fat or animal fat |
| 1 |
tb |
Rosemary; basil or oregano |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
Heat oven to 400°F. Scrub potatoes clean, remove any eyes and cut in half.
Place potatoes in a baking dish and pour oil or melted fat over them, toss
to coat. Bake for 15 minutes, turn, bake for 10 minutes, sprinkle with herb
of your choice, toss to coat and bake for another 10 minutes. Test with a
fork to make sure it glides through. Season with salt and pepper to your
taste.
NOTES : Small red potatoes roasted in olive oil with herbs. You can roast
these whole if you prefer, just add more time to your baking time. Cutting
them in half enables a tasty golden crust to form on the cut side.
Recipe by: Dee Bell
Posted to recipelu-digest Volume 01 Number 579 by RecipeLu
<recipelu@geocities.com> on Jan 22, 1998
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