Rosemary Potatoes

Rosemary Potatoes

This can be cooked with steaks… check them out too!

Cut potatoes in ½ and boil for about 15 minutes. Put them in a colander in kitchen sink to cool. I like those little microwavable bags of potatoes or red potatoes.

Spray 2 layers of tin foil with olive oil and throw potatoes on there. Cover with rosemary, parsley, onions or eschalots, garlic powder. Rosemary is my main ingredient; you can add fresh or dried herbs to suit your taste.  Dab some butter or olive oil on top, maybe ¼ cup  and you are ready to seal up the foil and throw on the grill or in the oven. If you are cooking indoors, you can use a baking dish. I put them right beside the steaks and since they got a head start by boiling, they are cooked to perfection by the time the steaks are ready.

I took a pic of mine. By the way, remember this: I’m your best friend with liver and hep c related problems. I am not a chef, nor do I know how to pose food for pictures. I eat for enjoyment and to live. I want you to do the same. Let’s keep it simple like that.  OK? I’m going to run to the store and get some charcoal while you stir up the marinade. Don’t worry about perfection. It’s going to be delicious! Isn’t it great to know we can eat well, enjoy life, and recover from hepatitis c? Your best friend, Karen:)

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