Established in 2006 as a Community of Reality

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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


    Garlic Roasted Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Garlic Roasted Potatoes Empty Garlic Roasted Potatoes

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

    Garlic Roasted Potatoes Img60l
    Garlic Roasted Potatoes
    Garlic Roasted Potatoes Translucent
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    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.






    • 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).
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