Rosemary Potatoes
Source of Recipe
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Recipe Introduction
This recipe is simplicity itself, and you can make it ahead and have
the potatoes ready to go under the broiler just before serving.
List of Ingredients
4 - 6 large russet potatoes, cut into 1/2-inch (1 cm) slices
2 - 3 Tbs (30 - 45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste
Place the sliced potatoes in a saucepan and cover with water. Bring
to a boil over high heat and cook just until the potatoes are tender
when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain
the potatoes and allow to cool enough to handle. Spread the potatoes
on a baking sheet and brush both sides with olive oil. Sprinkle both
sides with rosemary, salt, and pepper. Broil under a preheated
broiler until light golden brown, about 4 minutes per side.
Serves 4 to 6.
Recipe
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