| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Small red potatoes; * |
| 1/4 | c | Olive oil |
| 2 | tb | Lemon juice; fresh |
| 1 | ts | Salt |
| 1 | ts | Fresh oregano; OR |
| 1/2 | ts | Dried oregano |
| 1 | ts | Fresh thyme; OR |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Paprika |
| 1/2 | ts | Pepper; finely ground |
INSTRUCTIONS
* Or white rose potatoes, unpeeled 1. Preheat the oven to 425^F. Wash the potatoes, rinse, and pat dry. Cut each into 3/4-inch dice. 2. Combine the olive oil, lemon juice, salt, oregano, theyme, paprika, and pepper in a large bowl and mix well. Add the potatoes and toss. 3. Arrange on an oiled baking sheet and bake about 35 minutes, turning every 15 minutes, until tender and well browned. Taste for seasoning. 4. Turn into a serving dish and serve immediately. ADVANCE PREPERATION: This may be prepared 2 hours in advance and kept at room temperature. Reheat in a 350^F. oven for 10 to 15 minutes. NOTE from author: These red rose potatoes are roasted with simple seasonings to a crispy golden brown outside, while the potato stays moist and flavorful within. They'll highlight many main dishes without overpowering them. Serve with scrambled eggs, omelettes, sauteed chicken or grilled veal chops. Serves 6. Source: The Taste of Summer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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