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Receta Rosemary Potato Wedges With Salsa
by Global Cookbook

Rosemary Potato Wedges With Salsa
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Ingredientes

  •     Red Salsa
  • 1 x red bell pepper seed and chop
  • 2 x jalapeno peppers core and chop
  • 2 lrg tomatoes seed and chop
  • 1/2 c. chopped red onion
  • 1/4 c. minced cilantro
  • 3 Tbsp. fresh lime juice
  • 2 x cloves garlic chopped
  • 1/4 tsp salt
  •     Potatoes
  • 20 ounce potatoes one per serving
  •     Non-stick cooking spray
  • 1 Tbsp. dry rosemary crumbled
  • 1/2 tsp chili pwdr

Direcciones

  1. Red Salsa: Toss all ingredients in bowl. Taste and adjust seasonings.
  2. Cover salsa and chill till ready to serve.
  3. Potatoes: Scrub. Partially cook potatoes in lightly salted water on medium heat till almost fork tender. Drain. When potatoes are cold sufficient to handle, cut into quarters lengthwise. Spray potatoes with olive-oil-flavored non-stick cooking spray. Mix rosemary and chili pwdr together. Rub potato wedges with seasonings.
  4. Spray grill rack and place it on grid over ashen-warm coals. Grill potato wedges - turning as necessary, till potatoes are crusty and cooked through.
  5. Serve potatoes on individual plates, and pass salsa.
  6. Skinny grilling / by Barbara Grunes - Surrey Books (1995) Barbecue - Lowfat - Diet