Oven-Roasted Potatoes With rosemary and Chile

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Oven-Roasted Potatoes With rosemary and Chile Ingredients

1/4 c Extra-virgin olive oil (or	2 lb Potatoes; pealed and
4 tb Chopped fresh rosemary -or-	2 ts Ground chile Pequin
2 ts Dried rosemary

Instructions for Oven-Roasted Potatoes With rosemary and Chile

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. Brent CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PotatoCuisine: Uncategorized

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