Side Pannel
Oven-Roasted Potatoes With rosemary and Chile
Oven-Roasted Potatoes With rosemary and Chile
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1/4 c Extra-virgin olive oil (or
- -substitute a chile oil)
- 4 tb Chopped fresh rosemary -or-
- 2 ts Dried rosemary
- 2 lb Potatoes; pealed and
- -quartered
- 2 ts Ground chile Pequin
Directions
This recipe is from Chile Pepper Magazine
Preheat the oven to 350 degrees. Heat the olive oil, add the rosemary and
saute for a minute. Pour over the potatoes and toss to coat. Place the
potatoes in a roasting pan, sprinkel the chile over the potatoes and bake
for 35 to 40 minutes or until crispy on the outside and soft on the inside.
I do something similar, except I use cilantro instead of rosemary.
Preheat the oven to 350 degrees. Heat the olive oil, add the rosemary and
saute for a minute. Pour over the potatoes and toss to coat. Place the
potatoes in a roasting pan, sprinkel the chile over the potatoes and bake
for 35 to 40 minutes or until crispy on the outside and soft on the inside.
I do something similar, except I use cilantro instead of rosemary.
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