DINNER SUNDAY NIGHT ADDING TO BOEUF BOURGUIGNON AND ASIAN PEARS AND LETS NOT FORGET MARTINIS ENJOY DAN

ROASTED RED POTATOES WITH HERBS by CHEF DAN:


Serves 6-8



INGREDIENTS:



1 pound small red potatoes, about 30 scrubbed and dried

1 onion, cut into 6-8 wedges

1/4- cup almond oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

6 garlic cloves, finely crushed

6 springs fresh rosemary (stems removed)

1 teaspoon dried dill weed

6 parsley springs, stems and leaves finely chopped



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. Quarter potatoes with the skin on and place in large bowl.

2. Add almond oil, salt, black pepper, garlic, rosemary, dill, and parsley, toss in the bowl until evenly coated.

3. Transfer seasoned potatoes to a non-stick baking dish or a baking sheet covered with aluminum foil.

4. Place in oven for about 30-40 minutes, turning once, or until potatoes are tender and golden brown.



ENJOY DAN: hallelujah