| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 3 |
tb |
Fruity olive oil |
| 1 1/2 |
lb |
New potatoes; cut into large chunks |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Fresh rosemary and thyme |
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Melt butter with olive oil, and pour over potatoes, tossing to make
sure they are well covered.
3. Sprinkle with salt, pepper and chopped fresh rosemary and thyme.
4. Bake in preheated oven about 40 minutes, tossing once or twice along
the way, until brown and crisp. The proportions for Patate Arrosto are
unimportant. Fresh herbs are much better than dry for this recipe, and can
be used in abundance since these potatoes are always served with
agressively flavored entrees.
GENOA
S.E. BELMONT, PORTLAND
WINE: BRUNELLO DI MONTALCINO '70
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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