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I don't do a lot of actual measuring for this recipe, just sort of toss stuff together.
Works best with a heavy baking pan.



2 pounds Yukon Gold potatoes (or just red skin potatoes), cut into  bite-size chunks
olive oil - enough to coat well
salt and freshly-ground black pepper to taste
minced garlic, about 1 tablespoon
2 tablespoons chopped fresh rosemary

Toss all of the ingredients together in a large bowl and set aside.
Place a baking sheet with sides in the oven.  
Preheat oven to 450 F.

Once the oven has come up to temperatre, pull out the baking sheet and spread the potatoes evenly on the pan.  
Return to the oven and cook for 20 minutes.
Shake the pan, or carefully turn the potatoes with a spatula, and cook another 10 minutes.
The potatoes are done when they are lightly browned.


This recipe came from the cook book "Ciao Y'all" by Damian Mandola and Johnny Carrabba.
 
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