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CATEGORY CUISINE TAG YIELD
Vegetables Vegetable 8 Servings

INGREDIENTS

1/4 c Extra-virgin olive oil (or substitute a chile oil)
4 tb Chopped fresh rosemary -or-
2 ts Dried rosemary
2 lb Potatoes; pealed and quartered
2 ts Ground chile Pequin

INSTRUCTIONS

This recipe is from Chile Pepper Magazine
Preheat the oven to 350 degrees.  Heat the olive oil, add the rosemary and
saute for a minute.  Pour over the potatoes and toss to coat.  Place the
potatoes in a roasting pan, sprinkel the chile over the potatoes and bake
for 35 to 40 minutes or until crispy on the outside and soft on the inside.
I do something similar, except I use cilantro instead of rosemary.
Brent <jones@msuacad.morehead-st.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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