I'm an avid lover of cooking, just not a fan of the cleaning up. My fiance hasn't been displeased at all with any of my cooking endeavors. He has fallen in love with old recipes that my grandmother still makes to this day, and new spins I put on them.
Well, enough about me. I also found it befitting to share in a recipe of mine. It's quick and easy, not to mention ... utterly delicious.
(1)Tablespoon } Dry Parsley
(1)Tablespoon } Dried Minced Onions
(1)Tablespoon } Rosemary
(1)Teaspoon } Salt
(1)Teaspoon } Pepper
(1/3)Cup } Chicken Stock
(1)Tablespoon } finely chopped garlic
(4)Pats } butter (halved)
(4) choped and quartered } red potatoes
Combine in a large bowl, your dry ingredients. The parsley, minced onions, rosemary, salt and pepper. Add your chicken stock and whisk. Chop and add your red potatoes to the mixture, toss with hands and make sure all potatoes are coated. Preheat your oven to 375degrees and add your mixture to a deep pan lined in tinfoil. Add the whole contents of the bowl, juices and all. Then add your garlic by sprinkling over the entire pan. Don't worry if you miss places as it won't matter. After adding the garlic, add the pats of butter in odd and ends of the pan. Cover the pan with another layer of tinfoil and place in the oven. This will cook for about 25min. When you take the pan out, be careful as hot steam will rise and discard the foil. Poke potatoes for tenderness, if fork goes through without any force needing to be added... it's done. Plate the potatoes by using a spatula or cupped tongs and take a spoon to drizzle some of the juices over the potatoes. You may even add extra parsley at the end for added color.