Oven-roasted potatoes with rosemary and chile

8 Servings

Ingredients

Quantity Ingredient
¼ cup Extra-virgin olive oil (or substitute a chile oil)
4 tablespoons Chopped fresh rosemary -or-
2 teaspoons Dried rosemary
2 pounds Potatoes; pealed and quartered
2 teaspoons 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.

Brent <jones@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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