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Pagano’s Rosalie Potatoes




Source of Recipe


Claudio Pagano of Pagano’s Restaurant, Hesperia


List of Ingredients




4 small red potatoes
1 tablespoon butter
salt and pepper
fresh chopped rosemary, to taste

Recipe



Quarter the potatoes into about 12 pieces. Boil them half-way, then strain and dry. Heat 1 tablespoon butter in saute pan, then add the potatoes. Add salt, pepper, and a few leaves of freshly chopped rosemary to taste. Cook until the potatoes get crusty, then place in a 500 F oven for about 25 minutes, or until potatoes are fully cooked.

Yield: Serves 1