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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Scrub potatoes, but do not peel; cut in half if larger than 1 inch in
diameter. Arrange in a single layer in a shallow pan. Sprinkle onion,
lemon juice, and rosemary over potatoes. Pour olive oil into pan to a
depth of 1/8 inch. Turn potatoes over in oil. Bake, uncovered, in a 400F
degree oven, shaking pan occasionally to rotate potatoes in oil, until
largest potatoes are tender (25 to 40 minutes). Season to taste with salt.
| Ingredients:
2 Pound(s) Small red Potatoes
1 small Chopped Red Onion
1 Tablespoon(s) Lemon Juice
1 Teaspoon(s) Dry Rosemary |
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