These sound really tasty and very easy. It would work with fresh thyme too.
Susie -----Original Message----- From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, November 14, 2015 7:27 PM To: cookinginthedark@acbradio.org 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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
