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.


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

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Roasted Potatoes with Sea Salt



Posts : 16600
Thanked : 807
Join date : 2013-01-12

Roasted Potatoes with Sea Salt

Post by Lobo on Tue 19 Jan 2016, 10:40 pm

Roasted Potatoes with Sea Salt

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 90 minutes
Servings: 14
Long, slow roasting in olive oil with a sprinkling of sea salt produces potatoes with a slightly crunchy skin and a creamy interior. Instead of using sage sprigs, you can substitute fresh rosemary.

  • Printer Friendly Version

  • 552


  • 6 lb. baby red potatoes, each 1 1/2 to 2 inches in diameter
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 Tbs. coarse sea salt
  • 15 to 20 large fresh sage sprigs


Preheat an oven to 350°F.

Arrange the potatoes in a single layer in a large roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt, turn the potatoes again and tuck in the sage sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 1 1/2 hours. Serves 12 to 14.

Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).

    Current date/time is Wed 26 Oct 2016, 12:56 am