> I saw this recipe on Epicurious and realized it was the
> same recipe I use for Roasted fingerling potatoes with
> some fish tossed in.
>
> I've made it at least 4 or 5 times now and its always
> well received. The best has been with grouper, however.
> That was simply scrumptious.

I now sprinkle rosemary on potatoes any time I bake them. Someone
mentioned grilling sliced potatoes with bacon. This is fast
approaching foodgasm. :^)

--

Regards,
Robert L Bass

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