Roasted Red Potatoes with Rosemary

Guest Author - Lisa Babick

Prep

Roasted Red Potatoes with Rosemary

Prep: 10 minutes
Cooking: 1 hour

Serves 12

This recipe is part of the "No Turkey" Thanksgiving Feast Menu

In This Menu:

* Bacon Cheddar Cheese Ball with Crackers

* Spinach Puffs

* Glazed Ham with Pineapple Relish

* Green Salad with Orange-Poppy Seed Dressing

* Sautéed Collard Greens

* Maple Glazed Carrots

* Famous Pumpkin Pie

* Honey Walnut Tart

* Caramel Baked Apples

* Poppy Seed Dinner Rolls

Other Menu Ideas:

* A Classic Thanksgiving Dinner for 8

* Turkey Leftover Party

The Sopranos Family Cookbook

In what is quite possibly the most fun of all the Sopranos-themed titles being published in time for the show's September return, this tongue-in-cheek cookbook brings homestyle Soprano family cooking to the table. Artie Bucco, the character (played by John Ventimiglia) who is the chef at the show's Vesuvio restaurant, sets the tone of this book of insider "family" secrets by explaining his family's move from Campania, Italy, to New Jersey, then turns to various Soprano characters.

These simple-to-make potatoes are delicious with just a hint of rosemary.

INGREDIENTS
3 pounds red-skinned potatoes, quartered
hot water
2 teaspoons salt
1-1/2 teaspoons rosemary

DIRECTIONS
1. Preheat oven to 400F.
2. Place potatoes in a large cast-iron skillet or an oven proof skillet.
3. Pour enough hot water to cover about 1/4 inch of the potatoes.
4. Scatter bits of butter over potatoes and season with salt and rosemary, then stir.
5. Bake uncovered about 60 minutes, until potatoes are lightly browned and water has evaporated.