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Roasted Red Potatoes with Rosemary

Guest Author - Lisa Babick

Unicode MS" size=2 color=#333333>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

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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.

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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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