Preheat oven to 375. Remove a ring of peel around the circumference of each potato. Soak in a bowl of cold water to prevent discoloration until you are ready for them.
Heat butter and oil in saute pan, add rosemary and garlic and saute over low heat for 5-6 minutes, until the herbs have flavored the oil but not browned. Remove the herbs from the skillet. Saute the potatoes over medium heat until golden.
Remove the potatoes and place in a roasting dish, Sprinkle with salt and pepper. Bake for 40-50 minutes or until tender. Sprinkle with chopped parsley just before serving.
Sidney's favorite, he likes to make this.
Originally Submitted
4/21/2010
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