Yield

8 to 10 servings

How to prepare

Preheat the oven to 400°F. In a large bowl, coat the potatoes with about 2-1/2 cups pf the marinade and sprinkle with the rosemary and salt to taste. Spread the potatoes on 4 large, lightly oiled, dark-colored cookie sheets. (The dark color will help the potatoes brown.) Bake on both racks of a 30-inch oven, if you have one, switching the pans from top to bottom half way through. (If you only have a small oven, bake two pans at a time, then combine them all into two pans and warm in the oven before serving.) Bake the potatoes for about one hour, turning several times with a spatula, until they are golden brown and crispy. Add the last bit of marinade if the potatoes are getting dry. Serve hot.

Ingredients

6 Ibs. well-scrubbed potatoes, either whole, tiny ones or larger ones (about 16 medium potatoes), cut into large cubes
1 recipe Marvelous Marinade, p. 152
1/3 cup fresh rosemary, chopped or
2-1/2-3 tablespoons dried rosemary salt, to taste

Nutritional Value

Per serving: Calories 274, Protein 3g, Carbohydrates 64g, Calcium 17mg, Fiber 6g, Sodium 1022mg.