2.5 lbs potatoes
1/4 C vegetable/olive oil
2 shallots finely chopped
1 clove garlic, minced
1 t salt 1/2 t paprika
1/2 t cayenne pepper
1/2 t finely ground black pepper
2 T chopped fresh parsley
Preheat oven to 450° F.
Peel the potatoes, then rinse under cold running water and pat dry with a kitchen towel. Cut each potato lengthwise into 8 wedges.
In a roasting pan stir together the oil, shallots, garlic, salt, paprika, cayenne pepper and black pepper. Add the potatoes and, using a large spoon or by shaking the pan from side to side, coat them evenly with the oil mixture.
Roast the potatoes, turning them every 15 minutes, until tender and golden brown, about 45 minutes. Taste and adjust the seasoning.
Transfer to a serving dish, garnish with the parsley if desired and serve immediately.
recipes by Diane Rossen Worthington
44 recipes illustrated with full-color photographs 108 pages
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