Review of last recipe - As I was making my grocery list for the lo mein, all I could think about was boring-boring and substitution-substitution.  I don't like water chestnuts, bamboo shoots are just ok by me, and canned mushrooms a definite no-no.  Instead, I made it with onion, bean sprouts, fresh mushrooms and bok choy and added thai chili sauce and sriracho sauce for some heat (I'm sure these two ingredients weren't readily available in the grocery store when this recipe was clipped out by me).  I was pleased with the outcome, but after the fact, realized that I didn't follow the recipe at all, which is really the point of this blog.  Oh well ...I'll try to not let that happen again.

TODAY'S RECIPE - ROSEMARY ROASTED POTATOES
Serves 4

2 tbsp oil
1 tbsp butter
2 lbs (16 small) new potatoes, peeled
4 garlic cloves
t tsp rosemary, fresh or dried
1/2 tsp salt
1/4 tsp freshly ground pepper

Preheat oven to 400 degrees.   Combine oil and butter in a 9" x 13" roasting pan.  Heat in oven 3 minutes to melt butter.  Add potatoes and garlic.  Sprinkle rosemary, salt and pepper over potatoes.  Shake pan to coat potatoes evenly.  Bake 25-30 minutes, shaking pan occasionally so potatoes will brown on all sides. 

About 230 calories per serving