Potatoes with Black Pepper Oil
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Potatoes with Black Pepper Oil
8 small red potatoes,about 1.5#
1 T. Black Pepper oil
1/2 t. salt
4 sprigs fresh rosemary
Neat your oven to 450 degrees.
Leaving skins on
Slice the potatoes into 1/4 inch thick rounds.
Toss potatoes in a bowl with the oil and salt,
then place on a large sheet of heavy-duty aluminum foil.
Sprinkle the potatoes with rosemary sprigs, fold over and
seal foil around potatoes, forming a loose packet.
Place it in the oven and bake, turning occasionally until
potatoes are tender, around 40 minutes.
Serves 4.
NOTE: Black Pepper Oil
Use 1 bottle of pure 100 % olive oil, in it add cracked black pepper.
For just a bit of heat, sprinkle this over vegetables and pasta, blend into
stir fries and marinades, or drizzle on slices cut from a rustic loaf of bread,
for a simple hors d'oeuvre.
Being sure to keep this refrigerated between uses.
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