Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Medium-size red potatoes |
¼ cup | Extra virgin olive oil |
¼ cup | Coarsely chopped fresh basil leaves |
1 tablespoon | Chopped fresh rosemary OR |
1 teaspoon | Dried rosemary leaves crushed |
½ teaspoon | Salt |
½ teaspoon | Coarsely ground black pepper |
ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Cut each unpeeled potato into quarters. In 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling.
Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender; drain.
2. In lg bowl, mix potatoes, olive oil, basil, rosemary, salt and pepper until blended. Cover and refrigerate if not serving right away. Makes 6 accompaniment servings.
Good Housekeeping/July'94/scanned & fixed by DP & GG