"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Steamed and Roasted Baby Red Potatoes Recipe

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This recipe for Steamed and Roasted Baby Red Potatoes, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 baby red potatoes, washed, scrubbed, and halved

Seasoning for Roasting:

2 tbsp. olive oil
5 whole small cloves garlic
1 tbsp. fresh rosemary (1 tsp. dried)
1 tsp. salt
1/4 tsp. black pepper
14 tsp. paprika

Directions:
Directions:
Preheat oven to 450 degrees.

Steam the potatoes: Pour about 2 inches of water into a large pot and bring to a boil. Place a steaming basket in the pot raised just above the boiling liquid, put the washed and halved potatoes into the basket, cover the pot, and allow to steam until the potatoes are easily pierced with a fork (about 8 minutes). Turn off the heat and remove the steaming basket from the pot.

Roast the potatoes: Pour the olive oil and seasonings in a large baking dish or casserole pan, add the steamed potatoes, and gently toss them until they are completely coated with the mixture. Bake for 12 minutes until the outsides of the potatoes are crusty, occasionally moving them around to ensure even browning.

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
These potatoes are good for breakfast, brunch or dinner.

 

 

 

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