Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Garlic Roasted Potatoes

Share

Lobo
Moderator
Moderator

Posts : 17927
Thanked : 881
Join date : 2013-01-12

Garlic Roasted Potatoes

Post by Lobo on Mon 18 Jan 2016, 8:47 pm


Garlic Roasted Potatoes

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Roasted potatoes are one of the most versatile side dishes and can be prepared with almost no effort. You can roast other root vegetables using this same method. Try sweet potatoes or butternut squash, peeled and cut into chunks. You can also roast vegetables such as bell peppers, mushrooms and leeks using this method.



  • Printer Friendly Version






  • 108

Ingredients:


  • 3 Tbs. olive oil 
  • 1 1/2 lb. Yukon Gold or other roasting potatoes, cut into 1-inch chunks 
  • 3 garlic cloves, thinly sliced 
  • 1 Tbs. finely chopped fresh rosemary 
  • Sea salt and freshly ground pepper, to taste 

Directions:

Preheat an oven to 400°F. Brush a rimmed baking sheet with 1 Tbs. of the oil. Scatter the potato chunks and garlic in a single layer on the prepared pan. Sprinkle with the rosemary. Season with salt and pepper and drizzle with the remaining olive oil. Toss gently to combine the ingredients, then spread them out evenly.

Roast the potatoes, stirring once or twice, until the skins are crisp and browned and the potatoes are tender when pierced with a knife, about 20 minutes. Remove the pan from the oven and transfer the potatoes to a serving bowl. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

    Current date/time is Wed 07 Dec 2016, 4:38 am