Recipe - Oven-Roasted Potatoes With Rosemary And Chile

One fourth cup Extravirgin olive oil (or
substitute a chile oil)
4 tablespoon Chopped fresh rosemary or
2 teaspoon Dried rosemary
2 pound Potatoes; pealed and
quartered
2 teaspoon Ground chile Pequin

This recipe is from Chile Pepper Magazine

Preheat the oven to 350 degrees. Heat the olive oil, add the rosemary and
saute for a minute. Pour over the potatoes and toss to coat. Place the
potatoes in a roasting pan, sprinkel the chile over the potatoes and bake
for 35 to 40 minutes or until crispy on the outside and soft on the inside.

I do something similar, except I use cilantro instead of rosemary.

Brent jones@msuacad.moreheadst.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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