Roasted potatoes – recipe exchange

Send a recipe to the person whose name is in position 1 below (even if you don’t know them) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it, it is one you make when you are short of time.

After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email,  move my name to position 1 and put your name in position 2. Only my name and your name should show when you send your e-mail. Send to 20 friends BCC (blind copy). You should receive 36 recipes (according to someone’s trusted friend). It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.

1       your friend’s friend’s name – their e-mail address
2       your friend’s name – their e-mail address

which then becomes

1       your friend’s name – their e-mail address
2       your name – your e-mail address

1 lb fingerling or baby (gem) potatoes (scrubbed and unpeeled) – I use baby potatoes and cut them in half

1 tbsp olive oil

1 tbsp regular yelow mustard (I use dijon once in a while)

1 tbsp fresh rosemary chopped

1/2 tsp salt

freshly ground black pepper

Heat oven to 400.  Line a baking sheet with aluminum foil.  Throw the potatoes in a bowl and sprinkle with rosemary, salt & perpper.  In another small bowl mix the olive oil & mustard until it’s a thick paste.  Drizzle the paste over the potatoes & mix (I use my hands). Spread the potatoes on the cookie sheet & bake about 40-45 minutes turning a couple of times.  They should be nice & brown.  Serve hot.  You can reheat if you like.