Saturday, January 09, 2016

Betty Crocker Cookbook #8: Roasted Rosemary-Onion Potatoes (pg. 462) - 160107

I've prepared this recipe before, sometime last year. It's pretty basic, just coat some cut-up potatoes (I used halved "baby" potatoes) in a mixture of olive oil and seasoning, then roast on a cookie shieet in a hot oven.

Because I'd just returned from the grocery store on a shopping trip specifically for this and several other recipes, I had no substitions for this, unless one counts the baby potatoes as a substitution compared to the cut-up medium potatoes actually called for by the book.

No picture, because these spuds appear next to the chicken in the photo for the previous entry. Again, delicious!

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