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

Rosemary Sliced Potatoes Recipe

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This recipe for Rosemary Sliced Potatoes is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
New or Yukon Gold Potatoes - quantity depends on how many people you want to serve
4-5 sprigs Fresh Rosemary, chopped
Salt and Pepper
Olive Oil
Directions:
Directions:
Heat grill to medium high temperature.
Slice potatoes (no need to remove the skin).
Lay out 2 large pieces of aluminum foil one piece overlapping the other. Layer potatoes on foil, sprinkle with olive oil, some rosemary, salt and pepper, add another layer of potatoes, sprinkle with olive oil, rosemary and salt and pepper.
Fold over the foil to seal in the potatoes. Wrap another sheet of foil around the package to prevent leaking.
Bake on grill for about 45-50 minutes, turning occasionally.
Remove from grill and scrape potatoes into a serving bowl.
Number Of Servings:
Number Of Servings:
You Decide
Personal Notes:
Personal Notes:
You can use whole sprigs of rosemary and layer them in with the potatoes or chop the rosemary leaves. The potatoes are great either way.;

 

 

 

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