Cut red potatoes into bite sized pieces and roast with:
sea salt
olive oil
rosemary
About 40 minutes at 450' or until tender
Optional: Toss while hot with a blended mixture of:
juice of 1 lemon
1/2 c. mayonnaise
The mayo-lemon dressing is delicious, but its optional. Only coat as many potatoes as you'll eat at that meal, because you can use any leftover, undressed potatoes for fried potatoes and bell pepper for breakfast.
Source: Willow
No comments:
Post a Comment