[CnD] Salt Rosemary Potatoes

Lisa Belville lisab12 at frontier.com
Sun Nov 15 07:57:58 EST 2015


Hi.  I'm assuming that you didn't include an oven temp because you cooked 
these in a microwave?




Lisa Belville
lisab12 at frontier.com
missktlab1217 at frontier.com

----- Original Message ----- 
From: "ellen telker via Cookinginthedark" <cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>
Sent: Saturday, November 14, 2015 7:26 PM
Subject: [CnD] Salt Rosemary Potatoes


> This is the potato recipe I found.  I made 3 potatoes which were the size 
> of a fresh apricot or plum so I cooked them 4 minutes, then turned them 
> and then cooked them another 3 minutes and they were done and they went 
> nicely with my piece of fish and frozen broccoli.
>
> Salt Rosemary Potatoes
> Prep time: 5 minutes
> Cooking time: 17 to 20 minutes
> Serves 4
> 4 tbsp butter
> 2 pounds small red potatoes
> 1/4 cup coarse (Kosher) salt
> 2 tbsp. rosemary
> Put butter in a 1 cup glass measure. Cook on high for 1 minute or until 
> melted.
> Wash potatoes, do not peel.
> In a 10 inch shallow baking dish combine salt and rosemary; toss to blend. 
> Place potatoes on top and brush with half of the melted butter.  Cover 
> with wax paper and cook on high for 8 minutes.  Turn potatoes over with 
> tongs and brush with remaining butter.  Cover again and cook on high for 7 
> to 10 minutes, just until potatoes are fork tender, do not overcook. 
> Brush off excess salt and rosemary with a pastry brush.  Serve hot.
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