BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY) QUINOANEW POTATOES WITH ROSEMARY-SALTY JACKETS
Ingredients:
4 pounds baby new potatoes
1 gallon water
1 1/3 cups salt
2 4 inch sprigs new rosemary
4 Tablespoons butter OR 4 Tablespoons EVOO
1/2 teaspoon chopped rosemary shoots
Method:
Wash potatoes and set aside. Meanwhile bring water, salt and sprigs of rosemary to a boil. Add potatoes and cook until tender, approximately 15 minutes; remove to colander to drain. As they dry, you will see the white frothy salt on their skins. Toss with a small amount of EVOO and another 1/2 teaspoon finely chopped young rosemary shoots.
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