| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ketchum kit, Sede dishes | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | tb | Dijon-style mustard |
| 2 | Cloves garlic; sliced | |
| 1 1/2 | ts | Spice Islands Paprika |
| 1/4 | ts | Salt |
| 1 | tb | Spice Islands Rosemary |
| 2 | lb | New red potatoes; cut in half (or quartered, if large) |
INSTRUCTIONS
In blender or food processor container, combine oil, mustard, garlic, paprika and salt; process until smooth. Add rosemary; pulse on and off just until blended. In large bowl, combine potatoes and oil mixture; toss to coat. Arrange in even layer in 13 x 9-inch baking pan. Bake, uncovered, at 400 degrees F for 1 hour or until tender and lightly browned, stirring occasionally. Makes 4 servings Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt <[email protected]> NOTES : Pairs perfectly with a hearty roast or chicken
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