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In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain. 2. Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed ...
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HEAT oven to 375°F. MIX cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast ...
3. Turn the dough out onto an oiled surface and press to deflate. Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled in bulk, 1 hour. Fan 3 potato slices on the top of each roll and brush with more oil. 4.
Preheat oven to 425 degrees. Grease a rimmed baking sheet with non stick spray and set aside. Prepare potatoes: taking a potato, slice a thin piece off the bottom, creating a level surface for the ...
Add the carrots and cook for 3-4 minutes more until the potatoes are easily pierced with a knife and the carrots are crisp-tender. Drain. Heat a non-stick pan over medium high heat.
For some flavor we added rosemary and garlic, but just like our other roasted potatoes, feel free to add any herbs or flavors your heart desires. Get the Roasted Fingerling Potatoes recipe . ERIK ...
While the pork sears, toss the potatoes and onions with 1 tablespoon olive oil, remaining garlic and rosemary on a baking sheet. Season with salt and pepper. Roast for 10 minutes, until crispy.