Brenda's potatoes rosemary

Yield: 4 servings

Measure Ingredient
1 pounds Potatoes, red, skin on, cut in 3/4\" dice
⅓ cup Water
¼ cup Olive oil (more or less to t aste)
\N x Salt, kosher, add to taste
\N x Pepper, black, fresh ground, to taste
½ cup Shredded parmasan or romano cheese or 1/4 cup both
1½ teaspoon Dried rosemary

Fat grams per serving: Approx. Cook Time: 1 hr Spread the potatoes evenly in a 9 X 12" baking pan that has been sprayed lightly with a non-stick vegetable oil spray. Do these next steps in this order: Salt & pepper the potatoes, pour the oil over and toss to distribute the oil evenly. Crush the rosemary in the palm of the hand and distribute across the potatoes. Distribute the cheese across the potatoes. Add the water down the side of the pan, a little in each corner such that none of the seasonings are washed off the potatoes. You should end up with about ¼" of water in the bottom of the pan. The object is to have the water steam the potatoes then boil off so the flavorings can be picked up by the potatoes.

Place in center of 425 deg oven and cook for 45 min or until the potatoes are done and the cheese browns slightly. From the collection of Chuck Rippel Source: The Collection of Chuck Ripple

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