Barbara's Rosemary Red Potatoes
The simplest, most elegant side dish ever. This the best way to impress company without any extra effort. My family and guest loves these potatoes when I fix them. You can substitute 1 teaspoon dried rosemary for the fresh. ENJOY
- Ready In:
- 12 red potatoes, scrubbed and cut in wedges
- 6 tablespoons butter
- 6 tablespoons vegetable oil
- 2 tablespoons chopped fresh rosemary
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 375°F.
- In a small sauce pan or in microwave, melt butter.
- Stir oil into the butter,before pouring mixture into GLASS baking dish.
- Place the potatoes into the GLASS baking dish, and stir until coated.
- Sprinkle with rosemary, salt and pepper.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes or until potatoes are tender.
- Stir occasionally to ensure even cooking.
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The dish was very good. I added garlic with the spices and sprinkled with parmesan when it was done. Only problem was the time was way off. I did 30 min at 375 and then bumped it up to 425 for the last 10 min with my asparagus, and the potatoes were still not cooked all the way. Since all my food was done I had to throw them in the mircrowave for 5 min to finish cooking.
Totally delicious! I loved the subtle flavor of the rosemary. Really fragrant and perfect with the potatoes. I served them with our Valentine's dinner celebration along with steak and beets and a salad. Very easy to make too! ~ Update: 9/19/07...made them tonight with sloppy joes. Great side dish for many meals. I added additional season salt after they were done.