Hi. I'm assuming that you didn't include an oven temp because you cooked
these in a microwave?
Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
----- Original Message -----
From: "ellen telker via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, November 14, 2015 7:26 PM
Subject: [CnD] Salt Rosemary Potatoes
This is the potato recipe I found. I made 3 potatoes which were the size
of a fresh apricot or plum so I cooked them 4 minutes, then turned them
and then cooked them another 3 minutes and they were done and they went
nicely with my piece of fish and frozen broccoli.
Salt Rosemary Potatoes
Prep time: 5 minutes
Cooking time: 17 to 20 minutes
Serves 4
4 tbsp butter
2 pounds small red potatoes
1/4 cup coarse (Kosher) salt
2 tbsp. rosemary
Put butter in a 1 cup glass measure. Cook on high for 1 minute or until
melted.
Wash potatoes, do not peel.
In a 10 inch shallow baking dish combine salt and rosemary; toss to blend.
Place potatoes on top and brush with half of the melted butter. Cover
with wax paper and cook on high for 8 minutes. Turn potatoes over with
tongs and brush with remaining butter. Cover again and cook on high for 7
to 10 minutes, just until potatoes are fork tender, do not overcook.
Brush off excess salt and rosemary with a pastry brush. Serve hot.
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