Recipe - Crispy Baked New Potatoes With Rosemary

2 pound Small redskinned potatoes;
halved
2 tablespoon Olive oil; (preferably
extravirgin)
4 teaspoon Fresh rosemary; chopped

Preheat oven to 400øF. Toss potatoes with oil and rosemary in large bowl to
coat. Arrange potatoes, cut side up, on large baking sheet. Sprinkle with
salt and pepper. Bake until potatoes are tender inside and deep golden
brown and crisp outside, turning occasionally, about 45 minutes.

Per Serving: Calories 156; total fat 4 g; saturated fat 0.5 g; cholesterol
0

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998