| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Baking potatoes; peeled |
| 1/4 |
c |
Olive oil |
| 4 |
|
Cloves garlic; unpeeled |
| 1 |
ts |
Dried rosemary; crumbled |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Preheat oven to 375.
2. Cut the potatoes in half lengthwise, then crosswise into 1 inch thick
pieces.
3. IN a 13 by 9 by 2 inch baking dish, stir together the oil, garlic and
rosemary and bake uncovered for 5 minutes..
4. Add the potatoes and bake uncovered, turning occasionally until tender
and crispy brown, 30 to 40 minutes.
5. Sprinkle with salt. Serve hot or at room temperature.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1025 by njwwb <njwwb@ibm.net> on Jan 20,
1998
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