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


Roasted Potatoes with Rosemary and Bay

Share

Lobo
Moderator
Moderator

Posts : 18029
Thanked : 882
Join date : 2013-01-12

Roasted Potatoes with Rosemary and Bay

Post by Lobo on Tue 19 Jan 2016, 10:39 pm


Roasted Potatoes with Rosemary and Bay

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Simple seasonings can transform roasted potatoes into an exceptional dish. Here, they are tossed with rosemary and bay leaves, although other herbs, such as thyme and sage, would be equally delicious.



  • Printer Friendly Version






  • 44

Ingredients:


  • 2 lb. (1 kg) waxy potatoes
  • 1 garlic head, cloves separated
  • 5 fresh rosemary sprigs, each 1 inch (2.5 cm) long 
  • 1 bay leaf
  • 3 Tbs. olive oil
  • Salt, to taste

Directions:

Preheat an oven to 400°F (200°C).

Place the potatoes in a large piece of aluminum foil or in a large shallow baking dish just large enough to hold the potatoes in a single layer. Add the garlic, rosemary, bay leaf and olive oil. Season with salt and toss well. Add a splash of water.

Tightly close up the foil or cover the dish with foil. Roast until the potatoes are tender when pierced with a knife, 40 to 60 minutes. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

    Current date/time is Thu 08 Dec 2016, 11:42 pm