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     Try this recipe in Fuller's Covered Stoneware Dish.







2 pounds red potatoes
1/3 cup olive oil
1 teaspoons salt
1 teaspoon black pepper
1.5 tablespoons minced garlic (0r 4 cloves)
1.5 teaspoons fresh parsley
1.5 teaspoons fresh rosemary
1 teaspoon thyme
1.5 tablespoons parmesan cheese
(a nice touch… sprinkle with truffle salt if available)

Preheat the oven to 400 degrees F.

Slice the potatoes in halves or quarters (try to make evenly sized pieces) and mix in stoneware (or baking dish) with olive oil, salt, pepper, rosemary, thyme, parmesan and garlic. Toss until the potatoes are evenly coated and well mixed.

Place your stoneware dish in the oven uncovered and bake for 30-45 minutes or until browned. Toss once or twice during the baking process. Remove the potatoes from the oven and garnish with parsley. Season with salt and pepper to taste. Add a little extra parmesan if desired. (If available, sprinkle with truffle salt). Keep hot until time to serve by covering.













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