Ingredients
3 lb baking potatoes (about 6)
2 tbsp fresh rosemary, chopped
2 tbsp olive oil
3 garlic cloves, minced
1 1/2 tsp salt
3/4 tsp pepper
Directions
Scrub potatoes; cut in 1/4-inch thick slices and place in bowl.
Combine rosemary, oil, garlic, salt and pepper; toss with potatoes.
Spread on nonstick or foil-lined baking sheet. Roast in 375F 190C
oven, stirring occasionally, for 40-45 minutes or until tender. Broil
for 2 minutes or until golden.
Per Serving: about 155 calories, 3 g protein, 4 g fat,
29 g carbohydrate
Dinner Menu:
Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread
Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 8 servings
Sat-Dinner: Roast Potato Slices Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat; Potato; Vegetable
The History of Recipes
It is possible to track the history of written recipes far back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe even further. Having said that, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient Romans used a wide range of spices, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in recipe books, many of which still exist in private libraries. For the decades that followed, the rich and powerful families of the West tried to lay on the most exotic meals, and consequentially chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the 20th century, cookery books are increasing in popularity mostly due to better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Sat Dinner_ Roast Potato Slices recipe.
