roasted red potpatoes with chive sauce
(1 RATING)
I found this amazing cookbook in a rummage sale. It is a Mayo Clinic cookbook and it is a treasure of some of the best recipes I've come across in a long time. Best 50 cents I've spent. We loved these potatoes. Hope you do too.
No Image
prep time
10 Min
cook time
45 Min
method
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yield
6 serving(s)
Ingredients
- FOR THE POTATOES
- 2 pounds small red potatoes
- 2 teaspoons olive oil
- 1 tablespoon dried rosemary
- 1/2 teaspoon ground pepper
- FOR THE CHIVE SAUCE
- 1 1/4 cups plain non-fat yogurt
- 1/4 cup chopped fresh chives
- 2 - drops or to your taste of hot pepper sauce
- 1/4 teaspoon or less of salt
- FOR SAUCE: IN SMALL BOWL, MIX TOGETHER ALL SAUCE INGREDIENTS. SERVE NOW OR COVER TIGHTLY AND REFRIGERATE.
How To Make roasted red potpatoes with chive sauce
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Step 1Preheat oven to 425. Coat a cast-iron skillet with cooking spray.
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Step 2Using a fork, prick potatoes a few times. Halve any that are more than 1 1/2 inches across.
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Step 3Combine potatoes, oil, rosemary, and pepper. Toss to coat the potatoes evenly. Place potatoes in skillet in a single layer.
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Step 4Bake, stirring halfway through the cooking time, until potatoes are tender, 40-45 min.
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Step 5Serve in large bowl with the sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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