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 quite possible to follow the history of written cooking instructions way back into antiquity, certainly as far into history as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks were skilled in the use of a good variety of herbs, including some familiar names like basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in books on cooking, some of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially chefs and their collection of recipes became highly prized. Even so, it was during the 19th century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery books were in high demand, due to better eduction, more spare time and disposable income. The revolution that is television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Sat Dinner_ Roast Potato Slices recipe.
