February 8: National Potato Lover’s Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tattooed Potatoes w/Rosemary
Categories: Five, Potatoes, Herbs
Yield: 5 Servings
1/2 c Extra virgin olive oil
1 ts Salt
1/2 ts Fresh cracked pepper
6 sm Fresh rosemary springs
+=OR=+
6 Italian parsley leaves
3 lg Russet potatoes; unpeeled,
- scrubbed, halved
I had these potatoes for Christmas dinner at the home of
my friend Lindita. She had found a similar recipe in
Gourmet magazine that called for butter in place of the
olive oil and a sprig of Italian parsley in place of the
rosemary. You can use either or both of the herbs, but the
olive oil makes these potatoes remarkable.
Preheat the oven to 400ºF/205ºC.
Pour the olive oil into a med-size glass baking dish and
add the salt & pepper. Stir to combine. Press a rosemary
sprig or parsley leaf on the cut side of each potato half
and place cut side down in the oil.
Bake until the potatoes are nicely browned, 40 to 45 min.
While the potatoes are cooking, using a spatula, gently
move them every now and then to keep them from sticking.
When they are ready, remove from the pan, turning them
flat-side up and carefully leaving the pressed herb in
place. Arrange on a platter and serve immediately.
NOTE: A glass dish works well in this case because you can
check for doneness by carefully holding the dish overhead
and looking to see if the potatoes are browned.
When you do this, be careful not to spill the hot oil. A
metal pan will do, too, but testing for doneness will not
be as easy.
Serves 4 to 6
Taken from Peggy Knickerbocker's "Olive Oil: From Tree To
Table" published by Chronicle Books
MM Format by Dave Drum - 01 December 2009
Uncle Dirty Dave's Kitchen
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... Tasty is tasty. Authentic is authentic. Different virtues.
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