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
Academics have tracked the existance of recipes back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe further still. In practice though, mostly, these ancient cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian which describe the baking 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 wonderful and blissful. As our culinary historical trip moves on a few more years we have a couple of interesting books which date from the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the rich. For the next few years, the powerful and wealthy strove to lay on the most extravagent meals, and as a consequence, cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cook books were starting to become popular mostly as a result of more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Sat Dinner_ Roast Potato Slices recipe.
