Crispy baked new potatoes with rosemary
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small red-skinned potatoes; halved |
| 2 | tablespoons | Olive oil; (preferably extra-virgin) |
| 4 | teaspoons | Fresh rosemary; chopped |
Directions
Preheat oven to 400øF. Toss potatoes with oil and rosemary in large bowl to coat. Arrange potatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Bake until potatoes are tender inside and deep golden brown and crisp outside, turning occasionally, about 45 minutes.
Per Serving: Calories 156; total fat 4 g; saturated fat ½ g; cholesterol Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998