Tuesday, July 7, 2009

Oven Fried Potatoes


Quarter small potatoes lengthwise, cut carrots in half lengthwise. Slice red onion in rings, fresh rosemary. Put in oven dish. Drizzle with olive oil and bake until the potatoes are golden. Grind salt using a salt mille on the table.

Fresh rosemary from my Amsterdam 'pavement garden'.



Half an hour on low heat. Don't use too much oil.

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