Got this off epicurious (I think) and it tasted so good I saved it.

1 pound new potatoes, peeled, washed, and cut into wedges (I used little reds)
4 tablespoons olive oil
4 or 5 fresh rosemary sprigs (I used more, 6 or 7 I think)
4 garlic cloves, peeled
Sea salt
Fresh ground black pepper
2-pound red snapper fillet
2 tablespoons fine, dry, unflavored bread crumbs

Toss potato wedges with oil, garlic and salt in a big Pyrex. Top with crumbled rosemary. 15 minutes at 400F, turn them over and
cook 10 minutes longer. Push wedges to the sides and add the fish. Drizzle with oil, cover with bread crumbs and sprinkle with
S&P. Lay remaining rosemary sprigs across the fish. Cook about 15 mins until fish tests done with fork.

I served this to in-laws a few days after Christmas last year. They're from Brazil. They adored it... stayed another month. Next
year I'll make hamburgers. :^)

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

"Robert L Bass" > wrote in message
newseAAi.5298$oh1.2709@trnddc04...
> Got this off epicurious (I think) and it tasted so good I saved it.
>
> 1 pound new potatoes, peeled, washed, and cut into wedges (I used little
> reds)
> 4 tablespoons olive oil
> 4 or 5 fresh rosemary sprigs (I used more, 6 or 7 I think)
> 4 garlic cloves, peeled
> Sea salt
> Fresh ground black pepper
> 2-pound red snapper fillet
> 2 tablespoons fine, dry, unflavored bread crumbs
>
> Toss potato wedges with oil, garlic and salt in a big Pyrex. Top with
> crumbled rosemary. 15 minutes at 400F, turn them over and
> cook 10 minutes longer. Push wedges to the sides and add the fish.
> Drizzle with oil, cover with bread crumbs and sprinkle with
> S&P. Lay remaining rosemary sprigs across the fish. Cook about 15 mins
> until fish tests done with fork.
>
> I served this to in-laws a few days after Christmas last year. They're
> from Brazil. They adored it... stayed another month. Next
> year I'll make hamburgers. :^)
>
Robert,
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.

Regards,
Jon

> 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

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

"Robert L Bass" > wrote in message
news:AdEAi.1405$Ya2.840@trnddc05...
>> 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
>
Giada - Everyday Italian -- I just watched her do a recipe baking 2
different small potatoes - red and white. She halved them, poured olive oil
over them, and added a type of onion I'd not heard of before, about the size
of the cut potatoes.

She blanced these onions for a few minutes, then peeled them before she
added it to the potatoes. She used and preferred dried rosemary to fresh,
sprinkling it over them. She baked AIR about 400-425º.
Dee Dee

On Aug 27, 5:06 pm, "Dee Dee" > wrote:

> Giada - Everyday Italian -- I just watched her do a recipe baking 2
> different small potatoes - red and white. She halved them, poured olive oil
> over them, and added a type of onion I'd not heard of before, about the size
> of the cut potatoes. [snip]

Didn't see the show, but cippolini onions would work for that. Here's
a picture and brief description:
http://www.gourmetsleuth.com/equival...dex=C&tid=1768

Roasting potatoes with herbs and oil is great. Any kind of potatoes
work, including russets cut in wedges. I use both rosemary and thyme
sprigs, salt and pepper. Believe I'll try adding these cippolinis
next time, thanks. -aem

> Giada - Everyday Italian -- I just watched her do a recipe baking 2
> different small potatoes - red and white. She halved them, poured
> olive oil over them, and added a type of onion I'd not heard of
> before, about the size of the cut potatoes.
>
> She blanced these onions for a few minutes, then peeled them before
> she added it to the potatoes. She used and preferred dried
> rosemary to fresh, sprinkling it over them. She baked AIR about
> 400-425º.

Yum!!!

Also, as a substitute for onions, try shallots some time. You'll
love it.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

In article <jrZAi.348$Zg.111@trnddc08>,
"Robert L Bass" > wrote:

> > Giada - Everyday Italian -- I just watched her do a recipe baking 2
> > different small potatoes - red and white. She halved them, poured
> > olive oil over them, and added a type of onion I'd not heard of
> > before, about the size of the cut potatoes.
> >
> > She blanced these onions for a few minutes, then peeled them before
> > she added it to the potatoes. She used and preferred dried
> > rosemary to fresh, sprinkling it over them. She baked AIR about
> > 400-425º.
>
> Yum!!!
>
> Also, as a substitute for onions, try shallots some time. You'll
> love it.

The recipe in question used cippolini onions (though shallots would
work fine, IMO):

<http://www.foodnetwork.com/food/reci..._9936_33366,00
..html>

MT-NewsWatcher is complaining about this URL; here's a shortened one
if that doesn't work for you:

<http://preview.tinyurl.com/wjaof>

"Michael Siemon" > wrote in message
...
> In article <jrZAi.348$Zg.111@trnddc08>,
> "Robert L Bass" > wrote:
>
>> > Giada - Everyday Italian -- I just watched her do a recipe baking 2
>> > different small potatoes - red and white. She halved them, poured
>> > olive oil over them, and added a type of onion I'd not heard of
>> > before, about the size of the cut potatoes.
>> >
>> > She blanced these onions for a few minutes, then peeled them before
>> > she added it to the potatoes. She used and preferred dried
>> > rosemary to fresh, sprinkling it over them. She baked AIR about
>> > 400-425º.
>>
>> Yum!!!
>>
>> Also, as a substitute for onions, try shallots some time. You'll
>> love it.
>
> The recipe in question used cippolini onions (though shallots would
> work fine, IMO):
>
>
> <http://preview.tinyurl.com/wjaof>

I'll try shallots on this. This is basically how I do my roasted potatoes,
but I've never put the cippolini onions in them (nor shallots either). I
have never seen cippolini onions for sale. Cute little things. I do keep
shallots around, so I will try that. Looks easier, too.
Thanks.