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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Herb-Roasted Red Potatoes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Herb-Roasted Red Potatoes Empty Herb-Roasted Red Potatoes

    Post by Lobo Mon 18 Jan 2016, 10:35 pm

    Herb-Roasted Red Potatoes Img9l
    Herb-Roasted Red Potatoes
    Herb-Roasted Red Potatoes Translucent
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    Prep Time: 10 minutes
    Cook Time: 75 minutes
    Servings: 6
    In this dish, the potatoes are roasted long enough for the skins to wrinkle slightly, indicating that they are smooth and creamy on the inside. The rosemary sprigs and the sage sprigs, even if very dark and crisp, can be presented with the potatoes as a crunchy, edible garnish. Served at room temperature, the potatoes are a good choice for a buffet.





    • 154

    Ingredients:


    • 12 to 15 small red potatoes, about 2 inches in diameter 
    • 3 Tbs. olive oil 
    • 1 tsp. salt 
    • 1/2 tsp. freshly ground pepper 
    • 4 or 5 fresh rosemary sprigs, about 3 inches long 
    • 6 fresh sage sprigs 

    Directions:

    Preheat an oven to 350°F.

    Place the potatoes in a shallow baking dish just large enough to hold them snugly in a single layer. Pour the olive oil over the potatoes and turn several times to coat well. Sprinkle evenly with the salt and pepper and turn again. Tuck the rosemary and sage sprigs under the potatoes.

    Roast the potatoes until the skins are slightly wrinkled and the potatoes are tender when pierced with a fork, about 1 1/4 hours.

    Transfer the potatoes to a serving bowl and serve hot or at room temperature. Serves 4 to 6.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

      Current date/time is Thu 28 Mar 2024, 11:39 am