Rosemary-baked red potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | New potatoes |
| ¼ | cup | Shallots; finely chopped |
| 2 | tablespoons | Rosemary sprigs; chopped |
| 2 | tablespoons | Olive oil |
Directions
Heat oven to 350. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Place potatoes in pan. Sprinkle with shallots and rosemary.
Drizzle with oil; stir to coat. Bake uncovered about 1¼ hours, stirring occasionally, until potato skins are crisp and potatoes are tender.
Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #754 by Doug Weller <dweller@...> on Aug 21, 1997
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