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