"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Rosemary Potatoes, by Penny Glanvill, is from Girls Weekend Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
New Potatoes or baby Dutch Potatoes Olive oil Garlic, salt and pepper 3 or 4 sprigs of fresh rosemary
Place potatoes in aluminum foil. Drizzle with olive oil. Add garlic, salt and pepper. Place fresh rosemary on the top. Bundle foil so potatoes are sealed. Put on grill or in oven. Let cook at 300 for 2 hours. You can turn up oven and cook for less time but the longer they cook the more delicious!
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