BLOGical Thoughts Side Dishes

Rosemary Red Potatoes

Serves 6 -8

Pour olive oil into a pre-heated Dutch oven. Add potatoes and roll around until coated with oil. Add finely chopped rosemary and shallots and continue to roll until coated.

Bake for 50 minutes or until you can pierce with fork easily.

Roll potatoes every 15 minutes.

CHARCOAL HINTS: Use 10 underneath and 16 on the lid.

Source: Steve Robinson