Guest Author - Lisa Babick
Unicode MS" size=2 color=#333333>Green Salad with Orange-Poppy Seed Dressing
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 Roasted Red Potatoes with RosemaryGuest Author - Lisa Babick Unicode MS" size=2 color=#333333>Green Salad with Orange-Poppy Seed Dressing | |||||||||
| * Sautéed Collard Greens | ||||||||||||
| * Maple Glazed Carrots | ||||||||||||
| * Famous Pumpkin Pie | ||||||||||||
| * Honey Walnut Tart | ||||||||||||
| * Caramel Baked Apples | ||||||||||||
| * Poppy Seed Dinner Rolls | ||||||||||||
| Other Menu Ideas: | ||||||||||||
| * A Classic Thanksgiving Dinner for 8 | ||||||||||||
| * Turkey Leftover Party |
INGREDIENTS
3 pounds red-skinned potatoes, quartered
hot water
2 teaspoons salt
1-1/2 teaspoons rosemary
DIRECTIONS
1. Preheat oven to 400F.
2. Place potatoes in a large cast-iron skillet or an oven proof skillet.
3. Pour enough hot water to cover about 1/4 inch of the potatoes.
4. Scatter bits of butter over potatoes and season with salt and rosemary, then stir.
5. Bake uncovered about 60 minutes, until potatoes are lightly browned and water has evaporated.
