| 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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