| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 8 |
lg |
Shallots |
| 12 |
|
Potatoes; unpeeled, clean |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Sea salt |
| 1 |
tb |
Fresh rosemary; chopped |
|
|
Freshly ground pepper |
INSTRUCTIONS
Preheat the oven to 400F. Remove the papery skin from the shallots.
Carefully trim the root end, leaving the cloves attached. Place the
shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in
half. Add to the baking dish; pour the oil over and toss to coat. Bake
uncovered for 25-30 minutes, stirring once or twice. When the potatoes are
almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper.
Bake for an additional 5 minutes, then serve.
NUTRITIONAL INFO per serving: 384 Calories; 8g Protein; 0 mg Cholesterol;
78 g Carbohydrate; 200mg Sodium; 5g Fat
Recipe Page 7 July 96
From the Gourmet Connection recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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