Rosemary-baked red potatoes

Yield: 6 Servings

Measure Ingredient
2¼ pounds New potatoes
¼ cup Shallots; finely chopped
2 tablespoons Rosemary sprigs; chopped
2 tablespoons Olive oil

Heat oven to 350. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Place potatoes in pan. Sprinkle with shallots and rosemary.

Drizzle with oil; stir to coat. Bake uncovered about 1¼ hours, stirring occasionally, until potato skins are crisp and potatoes are tender.

Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #754 by Doug Weller <dweller@...> on Aug 21, 1997

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