"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rosemary Roasted Potatoes Recipe

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This recipe for Rosemary Roasted Potatoes, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin

Category:
Category:

Ingredients:  
Ingredients:  
1 cup olive oil
4 whole garlic cloves
4 pounds 2-inch diameter red-skinned potatoes, quartered
4 fresh rosemary sprigs

Directions:
Directions:
Preheat oven to 350 degrees.
Heat garlic and oil in large roasting pan set atop 2 burners at medium high heat.
Add potatoes and rosemary. Cook until potatoes begin to color, stirring often, about 10 minutes.
Transfer pan to oven. Roast until potatoes are golden, about 45 minutes.
Increase heat to 375. Roast until deep brown and crisp, stirring often, about 20 minutes.
Using slotted spoon, transfer potatoes to bowl.
Season with salt and pepper, serve.

Number Of Servings:
Number Of Servings:
10

 

 

 

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