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26-06-2008, 03:34 AM
posted to rec.food.recipes
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Roasted Potatoes
Roasted Potatoes
yield: 3 cups (3 servings) by Mark Hall These potatoes should be crispy when done. 11/2 pounds unpeeled new potatoes 1/2 head garlic, whole cloves 1/4 cup chopped fresh rosemary Salt Pepper Preheat the oven to 375 F. Cut the potatoes in halves or quarters and place them in a baking pan with the whole cloves of garlic and a small amount of water. Toss with the rosemary. Cover pan and bake for 20 minutes, then remove the cover and roast for another 10 to 15 minutes. Add salt and pepper to taste. Serving size 5 1 cup 224 calories 0.5 grams total fat trace saturated fat 0 milligrams cholesterol -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ 
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