Oven-roasted potatoes with rosemary and chile
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra-virgin olive oil (or substitute a chile oil) |
| 4 | tablespoons | Chopped fresh rosemary -or- |
| 2 | teaspoons | Dried rosemary |
| 2 | pounds | Potatoes; pealed and quartered |
| 2 | teaspoons | Ground chile Pequin |
Directions
This recipe is from Chile Pepper Magazine Preheat the oven to 350 degrees. Heat the olive oil, add the rosemary and saute for a minute. Pour over the potatoes and toss to coat. Place the potatoes in a roasting pan, sprinkel the chile over the potatoes and bake for 35 to 40 minutes or until crispy on the outside and soft on the inside.
I do something similar, except I use cilantro instead of rosemary.
Brent <jones@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .