Title: Brenda's Potatoes Rosemary
Categories: Vegetable
Yield: 4 Servings
| 1 | lb | Potatoes, red, skin on, cut in 3/4" dice |
| 1/3 | c | Water |
| 1/4 | c | Olive oil (more or less to t aste) |
| | x | Salt, kosher, add to taste |
| | x | Pepper, black, fresh ground, to taste |
| 1/2 | c | Shredded parmasan or romano cheese or 1/4 cup both |
| 1 1/2 | ts | Dried rosemary |
Fat grams per serving: Approx. Cook Time: 1 hr Spread the
potatoes evenly in a 9 X 12" baking pan that has been sprayed lightly with
a non-stick vegetable oil spray. Do these next steps in this order: Salt &
pepper the potatoes, pour the oil over and toss to distribute the oil
evenly. Crush the rosemary in the palm of the hand and distribute across
the potatoes. Distribute the cheese across the potatoes. Add the water
down the side of the pan, a little in each corner such that none of the
seasonings are washed off the potatoes. You should end up with about 1/4"
of water in the bottom of the pan. The object is to have the water steam
the potatoes then boil off so the flavorings can be picked up by the
potatoes. Place in center of 425 deg oven and cook for 45 min or until the
potatoes are done and the cheese browns slightly. From the collection of
Chuck Rippel Source: The Collection of Chuck Ripple