Recipe from The Talleygram, June 21, 2006

Cook's Corner     

Rosemary Roasted Red A Potatoes

Chef Notes: Sometimes you wonder what else can you do with potatoes besides the typical “potato salad” you always have on the table, that’s not heavy but tasty and a sure winner for everybody. I have here a simple recipe easy to make and easy to tote in any gathering you’re planning to attend.

                                                                                    Chef Jyoti       

Yield: 4 - 6 servings


2 lbs. Organic Red A (small) potatoes, scrubbed but not peeled and quartered

3 tablespoon Newman's Own extra virgin olive oil

1 tablespoon Frontier paprika

1 tablespoon dried rosemary or fresh if available, coarsely chopped

1 teaspoon Lima sea salt

1 teaspoon Frontier black pepper


1.      Heat the oven to 375 and oil a large tray.

2.      In a large bowl combine all the ingredients and toss well.

3.      Spread the potato mixture evenly and bake for 15 to 25 minutes turning the potatoes in between and the tray as well.

4.      Roast until the potatoes are crisp and golden in color. Serve immediately as a side dish.

Original Talley's recipe by Chef Jyoti Friedland


Copyright © 2006 Talley's Green Grocery