| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Extra-virgin olive oil, or |
| substitute a chile oil | ||
| 4 | T | Chopped fresh rosemary -or- |
| 2 | t | Dried rosemary |
| 2 | lb | Potatoes, pealed and |
| quartered | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 6.8mg
Carbohydrates: <1g
Fiber: <1g
Protein: <1g