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Inside This Issue
Gratitude for a Wonderful Year
Page 1
Why Don’t Doctors Pull Teeth?
Page 2
The Legend of Sergeant Reckless
Page 3
Burnished Potato Nuggets
Page 4
INGREDIENTS BURNISHED POTATO NUGGETS
• 8 cloves garlic, crushed • 2 sprigs rosemary • Kosher salt, to taste
• 5 lbs russet potatoes, peeled and cut into 2-inch pieces • 1/2 cup extra-virgin olive oil • 1/4 cup vegetable oil
DIRECTIONS
1. Heat oven to 425 F. 2. In a large pot, pour water over potatoes to cover by 2 inches. Salt water and bring to a boil over medium-high heat. Reduce heat and simmer gently for 10 minutes. 3. Thoroughly drain potatoes and let stand for 10 minutes. Toss gently and season with salt. 4. Meanwhile, combine both oils in a large pan and heat in oven for 10 minutes. 5. Remove pan from oven and add potatoes, turning to coat thoroughly. Return to oven and cook for 30 minutes, turning every 10. 6. Toss in garlic and rosemary and finish cooking for 8–10 minutes. 7. Drain and serve. Inspired by Bon Appétit
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208-722-7924
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