*  Exported from  MasterCook  *

                (15) Sunday Roasted Potatoes With Capers

Recipe By     : From Dinner's Ready by Andrew Schloss with Ken Bookman
Serving Size  : 8    Preparation Time :0:00
Categories    : Suzy

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 1/2  pounds        red-skin potatoes -- scrubbed & quartered
  1      medium         -- finely chopped
  2      cloves        garlic -- minced
                       salt and pepper to taste
    1/3  cup           fat from pan drippings of Rib Roast of Bee
  2                    capers -- drained

Preheat oven to 400 degrees

Toss the potato pieces with the onion, garlic, salt, and pepper. Place in a
wide shallow baking pan. Skim fat from the drippings of the roast beef in the
roasting pan. Pour the fat over the potatoes, and toss to coat. Roast for 40
minutes, turning the potatoes 2 or 3 times. Scatter the capers over the top
and roast another 10-15 minutes, or until the potatoes are crisp on the
outside and tender on the inside.

Reserve 1 cup and serve the rest.

Makes 8-10 servings, plus enough to Reserve 1 cup for Chicken and Mushroom
Stew on Thursday.

REG #4 Shared by SuzyWert,  Indiana USA <[email protected]>


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