Recipe - Rosemary-Baked Red Potatoes

2 One fourth pound New potatoes
One fourth cup Shallots; finely chopped
2 tablespoon Rosemary sprigs; chopped
2 tablespoon Olive oil

Heat oven to 350. Spray rectangular pan, 13x9x2 inches, with nonstick
cooking spray. Place potatoes in pan. Sprinkle with shallots and rosemary.
Drizzle with oil; stir to coat. Bake uncovered about 1 One fourth hours, stirring
occasionally, until potato skins are crisp and potatoes are tender.

Recipe by: Betty Crocker Posted to MCRecipe Digest V1 #754 by Doug Weller
dweller@ramtops.demon.co.uk on Aug 21, 1997