Friday, December 3, 2010

Roasted Rosemary Potatoes

 Roasted Rosemary Potatoes
  1. Simply chop the potatoes in 1 inch cubes.
  2. Serve warm.
  3. Boil in boiling water with a little bit of white wine vinegar.  Do not over cook.  Cook them about 1/2 the time you normally would.
  4. Meanwhile, preheat oven to 400 degrees F.
  5. Add potatoes to a baking dish and drizzle liberally with olive oil.
  6. Next, sprinkle some salt, pepper and some rosemary leaves on top – about 2 sprigs worth.
  7. Throw in some crushed garlic and bake for 20-25 minutes or until they are done.

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