|
| |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 1 |
Pound(s) |
small to medium |
| 1/4 |
Cup(s) |
extra-virgin olive oil |
| 1 |
Tablespoon(s) |
finely chopped fresh |
| 1 |
Dash(es) |
freshly ground |
| Preheat an oven to 450°F. Oil a baking sheet or roasting pan. |
| In a large bowl, toss the potatoes with the olive oil, rosemary, garlic, salt and pepper . |
| Arrange the potatoes in a single layer on the prepared baking sheet. Roast, stirring |
| and turning occasionally, until the potatoes are fork-tender, 45 to 55 minutes; the |
| timing will depend on the size of the potatoes. |
| Transfer the potatoes to a warmed serving dish and serve immediately. Serves 6. |
| Adapted from Williams-Sonoma Collection Series,Roasting,by Barbara Grunes |
| (Simon & Schuster, 2002 ). |
| |
|
Barrington
Software Incorporated