16 small red potatoes, about 2 pounds
16 shallots, peeled
16 cloves garlic, peeled
2 t. salt
1 t. pepper
rosemary-garlic butter (see below)
Preheat oven 350 degrees.
Slice potatoes ¼ inch thick. On
each of eight- 8-inch squares of foil, place 2 sliced potatoes, 2 shallots, 2
cloves garlic. Dot each serving with 1
T. rosemary-garlic butter, add 1 T. water, ¼ t. salt and 1/8 t. pepper. Seal packets tightly. Place packets on baking sheet, bake 40
minutes. Remove from oven, carefully
open packets, and slide contents onto plates.
Rosemary-Garlic Butter
½ c. butter, softened
2 cloves garlic, minced
2 T. fresh rosemary, minced
1 T. lemon juice
½ t. salt
¼ t. pepper
In a small bowl, stir together all ingredients, set aside.