Recipe Name: "The Captain's Shack" Baked Beans
Recipe Source: "The Captain's Shack"
Yield: abt 2 quarts
5 strips Bacon, diced
1 lg yellow Onion, chopped
1½ T Garlic, minced
5 sm sprigs fresh Thyme
1 lb dried Navy Beans, rinsed and picked over
1 c brewed Coffee
¾ c Kansas City Masterpiece BBQ Sauce
¼ c plus 1 T packed Dark Brown Sugar
1½ T Whole-Grain Brown Mustard
1½ T Molasses
¼ t Black Pepper, fine ground
8 c Water
¾ c Jack Daniels Tennessee Bourbon, Black Label
2 t Sea Salt

Preheat the oven to 300°F.

Soak the beans in 1 cup water, plus the Jack Daniels for one hour. Reserve the liquid.

In a heavy ovenproof cast iron Dutch oven, cook the bacon over the medium-high heat until rendered and crispy, 4 to 6 minutes. Add the onion and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme and cook for 1 minute.

Add the beans with the Jack Daniels, 1 cup of water, coffee, barbecue sauce, brown sugar, mustard, molasses and pepper. Stir to combine well.

Add 2 cups of water and salt; increase heat to bring liquid to boil. Cover pot and place in the oven, cook for 1 hour, undisturbed.

Add 2 cups of water. Cook covered for another hour.

Add another 2 cups of water. Stir gently. Return to oven and cook another hour.

Add 1 cup of water and return to oven for 1 hour.

Remove the pot from oven, uncover and stir beans. When beans are tender, remove cover and continue cooking, uncovered, until the cooking liquid has reduced to a thick, sauce-like consistency and beans are thick and flavorful, 1 to 1¼ hours longer.
Recipe Name: Creamy Polenta
Recipe Source: Robin Young
Serves: 20
¼ lbs Butter, softened
3 c Cream Cheese
3 tubes pre-cooked Polenta
¼ c Cream

Over low heat, cream together the butter and cream cheese until blended. Squeeze the polenta from one tube and blend with the butter/cream cheese mixture. Continue adding the polenta one tube at a time until all of the polenta is well blended. Just before serving and with a whisk, add the cream and completely mix. Serve warm.
Recipe Name: Vegetable Coleslaw
Recipe Source: Robin and Bob Young adapted from the Food Network
Serves: 12
1 lbs white Cabbage (abt ½ pound)
¾ lbs Red Cabbage (abt ½ pound)
5 Carrots
1/3 c Red Onion, diced
2 c Mayonnaise
¼ c Dijon Mustard
1 T Sugar
2 T Cider Vinegar
2 T Celery Seeds
1 T Celery Salt
½ t Sea Salt
½ t Black Pepper, fresh ground

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizonally into the feed tube. Process in batches. Next fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are laying on their sides. Process in batches and mix in a bowl with the grated cabbages and diced red onion.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature. Enjoy!
Recipe Name: Grilled Fresh Corn Salad
Recipe Source: Bob and Robin Young adapted from the Food Network
Serves: 10
6 ears fresh Corn, husks intact and not opened and grilled
1 sweet Red Pepper, grilled
¼ c Olive Oil
2 T Garlic granules
¾ c Red Onion, diced
½ T Sea Salt
½ Black Pepper, fresh ground
¾ c Basil leaves, julienned and fresh
¼ c Tarragon, julienned and fresh

Grilling the Corn and Red Pepper:
Soak the corn, tip down, in enough lightly salted water to cover the corn to the stalk end, for about 3 to 4 hours. In a bowl, combine the olive oil and garlic granules. Rub onto the red pepper and let set for about 1 hour. Reserve the oil. Grill the red pepper and corn together over medium coals. The peppers are done when they are soft and have lost their shape and the skin is charred. Do Not Char The Flesh of the Pepper. This Will Make It Bitter. Turn the peppers on a regular basis. Grill the soaked corn - husks intact - until the husks begin to burn. Remove the peppers and place is the bowl with the reserved oil/garlic mixture and cover tightly. Cool completely. Remove the corn from the grill and husk immediately. Let cool completely.

In a bowl, cut the kernels from the corn cob. Dice the grilled red pepper. Add the diced red onion, diced red pepper and about 2 Tablespoons of the pepper oil/garlic/olive oil mixture, salt and pepper. Toss gently. Add the basil and tarragon and totally combine. Refrigerate. We like it chilled and served the next day. You can, however, serve it immediately either chilled or at room temperature. Enjoy!
Recipe Name: Corn Pie, Pennsylvania Dutch Style
Recipe Source: Matilda Young (Bob's Grandmother)
Serves: 8
18 ears of Corn, shucked
8 T Butter, not margarine
2 pkg Pie crusts
½ T Pepper, fresh ground
2 c Whole Milk
1 T Flour or Cornstarch
¼ t Cinnamon

Note: This is a Pennsylvania Dutch (German) family recipe, so substitutions are not allowed!

Pre-Heat oven to 350°F

Remove the corn from the ears reserving all liquids. Add 5 T butter, salt and pepper. Mix the flour (or cornstarch) with the milk and whisk until dissolved and it is a somewhat thickened slurry. Add to the corn along with the reserved corn liquid. Add the cinnamon and mix by hand until well blended. Set aside for 15 minutes.

Line a glass casserole dish with 1 of the pie crusts. Seal seams, if necessary. Add the corn mixture and place the remaining butter on top. Cover with the remaining pie crust and seal. Poke holes in the top crust to release the steam during baking.

Bake at 350°F for about 1 hour or until the crust turns a golden brown and the corn is bubbly. Serve with fresh sliced tomatoes.
Recipe Name: Bacon and Spinach Mashed Potatoes
Recipe Source: Bob and Robin Young, adapted from Rachael Ray
Yield: 6 servings
1½ lbs Harvest Gold potatoes, peeled and cut into 1" slices
1½ lbs Idaho Russet potatoes, peeled and cut into 1" slices
Salt and pepper to taste
Olive oil
6 strips bacon, cooked crisp and chopped
1 med Red onion, quartered and sliced and diced
1 c Cream
1 box frozen Spinach, chopped and drained
2 T Butter
½t Nutmeg, fresh grated

Place the potatoes in a pot of water and cover. Bring to a boil and cook until tender, about 15 to 20 minutes.

In a skillet, add some olive oil and cook bacon until brown. Add the diced onions and cook until soft. Dice the bacon and set the onion/bacon mixture aside.

Drain the potatoes and place back into the pot. Add the bacon, onions, butter and well drained and squeezed spinach. Mash to combine and then add the cream. Mash until smooth and season with salt and pepper and the grated nutmeg.
Recipe Name: Caramelized Shallots
Recipe Source: Bob and Robin Young
Serves: 4
½ stick Butter
1 lbs fresh Shallots, peeled, with roots intact
3 T Sugar
1 Garlic clove, minced
2 t fresh Tarragon. chopped
3 T good Red Wine Vinegar
1 t Kosher Salt
¼ t freshly ground Black Pepper
2 T chopped fresh flat-leaf Parsley

Preheat the oven to 350°F

In a bowl, combine the shallots, garlic, tarragon and sugar. Set aside.

Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well. Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
Recipe Name: Tomatoes Stuffed with Arborio Rice
Recipe Source: Bob and Robin Young
Serves: 6
1 c Arborio rice (or other short-grain white rice)
3 c Water
3 Bouillon cubes, chicken
6 ripe but firm large Tomatoes
4 T Olive oil, plus extra for drizzling
2 lg Garlic clove, minced
5 T fresh Basil leaves, finely chopped
2 T chopped fresh Italian Parsley leaves
½ c Pecorino Romano, fresh grated
1 t Nutmeg, fresh ground
Sea Salt a fresh ground pepper to taste

Preheat the oven to 350°F

Cook the rice in a medium saucepan of 3 cups of boiling water, 2 T fresh, finely chopped Basil and 3 chicken bouillon cubes, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.

Cut a ½" thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Run through a food processor to a rough chop. Set aside.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, the remaining 3 T finely chopped basil, parsley, Pecorino Romano, nutmeg and the remaining 2 T of olive oil, and salt and pepper, to taste. Combine well. Taste and adjust as necessary.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
Recipe Name: Wilted Lettuce Salad
Recipe Source: Bob and Robin Young, An Old Family Recipe
Serves: 8
6 Slices of bacon, crisp and crumbled
4 T Bacon drippings
½ c Apple Cider Vinegar
2 T Water
½ t Sugar
1 Egg beaten
1 head Iceburg lettuce, chopped

Fry the bacon until crisp. Reserve the drippings. Add the bacon drippings to a pan over medium heat. Add slowly the vinegar, water and sugar. Bring to a slow boil stirring constantly. Add the diced bacon. Add the beaten egg to the pan stirring constantly until blended and thickened. Quickly pour over 1 head of chopped iceberg lettuce.
Recipe Name: Dry Rub Salmon with Cucumber and Brie Salad
Recipe Source: Chef Lou Aaron, Westside Drive-In
Serves: 4
1/8 c Brown Sugar
¼ c Paprika
2 T Black pepper
2 T coarse Salt
1 t granulated Garlic
1 t Onion powder
1 t Celery seed
½ to 1 t Cayenne pepper
Salmon Fillets about 2 pounds, cut in to 4 ounce pieces ½" thick

Combine all ingredients in a mixing bowl and stir (your fingers work best). Coat salmon fillets generously with rub on both sides. Let the fillets sit for about 20 -30 minutes to let the rub soak in.(While you're waiting, make the salad - see recipe below). Heat a cast iron skillet. Pour a couple tablespoons oil or butter in skillet. Lay fillets in skillet and cook on each side for about 1 minute each side. To serve, place salad on platter and lay fillets on top.

Cucumber and Brie Salad
4 t Sherry wine vinegar
Juice from 2 lemons
2 T Olive oil
½ c sliced Red Onion
¼ c Celery, diced
½ shredded Napa Cabbage
1 sm Carrot, shredded
1 Cucumber, peeled and diced
¼ lbs Brie cheese, diced
2 oz chopped fresh Basil leaves
Salt and pepper to taste

In a bowl, whisk the vinegar, lemon juice and oil together, Add remaining ingredients. Season to taste with salt and pepper. This salad is best served at room temperature. 4 servings
Recipe Name: Pickled Cabbage Salad
Recipe Source: Sharon Carey, Newark, Delaware
1 or 2 Green, Red and/or Yellow Sweet Peppers, chopped fine
2 ribs Celery, chopped fine
2 Carrots, chopped fine
1 sm Cabbage, chopped fine
Olive oil
White vinegar

Mix all ingredients in a large bowl and salt and pepper to taste. Place in refrigerator over night.

Note: For measuring out the dressing, I use one of those "Good Seasons" shakers and fill the vinegar and water to the lines indicate on the shaker. I only use one-half the amount of oil. Pour over the salad and mix well.
Recipe Name: Green Beans With Wild Mushrooms
Yield: Serves 4
Recipe Source: Bob and Robin Young
6 oz Oyster mushrooms, fresh
1 lbs Green beans, fresh
2 t Cornstarch
1 T Vegetable oil
2 t Garlic, minced
2 T Orange zest
1 T Oyster sauce
½ c Chicken broth
Salt and pepper to taste

Remove the stems from the mushrooms. Save for mushroom soup. Cut the mushrooms into strips. Rince the green beans in cold water and drain. Remove the stem ends.

In a small bowl, combine the cornstarch and 2 T cold water. Set aside.

Note: Stir the ingredients constantly. This is similar to a stir fry.

Heat a wok or skillet over med-high heat. Add the oil. Add the garlic and cook for 1 minute. Add the green beans and salt and pepper and cook for about 3 minutes. Add the mushrooms and cook for about 1 minute continually mixing. Add the orange zest and cook 1 minute. Add the oyster sauce. Stir in the chicken stock and heat to a boil. Add the cornstarch slurry and stir until thickened, about 30 seconds. Turn off the heat and serve immediately and drizzle some of the sauce over the beans. Enjoy!
Recipe Name: Herbal Mashed Root Vegetables
Yield: 12
Recipe Source: Bob and Robin Young
1¼ lbs each Carrots, parsnips, turnips and rutabaga, all coursely chopped
4 Garlic cloves
1 t Salt
2 c Heavy cream
½ c Butter
1 sm bunch thyme twigs
1 sm bunch rosemary sprigs
2 Bay leaves
Sea salt and fresh ground pepper
1 sm bunch Chives, chopped
Extra virgin olive oil

Place the vegetables in a pot with the garlic and 1 t salt and cover with cold water. Bring to a boil over medium heat and simmer for 30 minutes or until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter and herbs in a pot and heat over low to melt the butter and infuse the herbs into the cream. DO NOT BOIL. Turn the heat off and let steep until ready to use. When ready to use, remove the herb sprigs and bay leaves.
Drain the vegetables and place in a large mixing bowl. Mash with a potato masher. Stir in the infused cream and mix until the liquid is absorbed and the vegetables are smooth. Season with sea salt and fresh ground pepper.
To serve, place in a serving bowl and garnish with the chopped chives.
Recipe Name: Stuffed Sweet Potatoes with Pecan Streusel
Servings: 6
Recipe Source: Bob and Robin Young
6 med Sweet Potatoes
¾ c Butter, room temperature
¾ c Light brown sugar
¾ c All purpose flour
½ t Cinnamon, ground
¼ t Salt
1 c Pecan pieces lightly toasted
1 c Marshmallows, miniature (Optional)

Pre-heat the oven to 400°F
Wash the sweet potatoes well. Stick the potatoes with a fork. Place them on a cookie sheet and bake for about 45 minutes or until fork tender.
In a large bowl, mix the butter, brown sugar and flour together until crumbly looking. Use your hands. Add the salt, pecans (reserving some), cinnamon and marshmallows. Gently fold the streusel to fully combine.
Slice each potato lengthwise to form a moat. Gently squeeze each end to open. Generously stuff each potato with the streusel topping. Return to the oven and bake for about 20 minutes or until the topping is bubby and brown. Just before serving, sprinkle lightly with some of the reserved pecan pieces.
Recipe Name: Grilled Asparagus Rafts
Servings: 5
Recipe Source: Robin and Bob Young
20 lg Asparagus spears, tough ends removed
1 c Olive oil
4 Baby shallots, diced
Zest of ½ medium lemon
Juice of 1 lemon
Salt and fresh pepper to taste
10 wooden shewers
Whisk together all ingredients and pour over the asparagus spears. Gently toss to coat all the asparagus. Let marinate for 2 or more hours.
Place 4 spears on 2 skewers each to form a "raft". Grill at 375 - 400°F in a closed grill for 5 minutes each side or until golden brown. Enjoy with lamb.
Recipe Name: Caramelized Sweet Potatoes
Servings: 8
Recipe Source: Emeril LaGasse
2 T Butter, unsalted
4¼# Sweet potatoes, peeled, trimmed and cut into 1" dice
½ c Light brown sugar, firmly packed
½ c Steens 100% Pure Cane Syrup
¼ c Dark Molasses
¼ c Dark Corn syrup
1/8 t Nutmeg, freshly grated
1/8 t Ground cloves
1 t Allspice
¼ t Cinnamon, ground
Pre-heat oven to 350°F. Grease a large baking dish with the butter.
In a mixing bowl, combine the brown sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice and cinnamon. Mix until combined.
Place the potatoes in the greased baking dish. Pour the syrup mixture over the potatoes and lightly toss to coat the potatoes. Roast until fork tender, about 1 hour.
Recipe Name: Roasted Red Onions Stuffed with Thyme-Mascarpone Mousse
Servings: 6
Recipe Source: Bob and Robin Young. Adapted from "From Emeril's Kitchen: Favorite Recipes from Emeril's Restaurants" by Emeril Lagasse.
Note: These onions make an amazing side dish for any kind of meat dish, from grilled steaks to roasted pork and veal.
· 6 medium red onions (each about 1/2 pound)
· 2 1/2 tablespoons olive oil
· 1 1/4 teaspoons salt
· 1/2 teaspoon freshly ground black pepper
· 1/2 pound mascarpone cheese, at room temperature
· 2 teaspoons chopped fresh thyme
· 1 teaspoon minced garlic
· 1 teaspoon minced shallots
· 6 sprigs fresh thyme

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside.
2. Peel the onions. Trim the root ends so they will stand upright, and remove 1/2 inch from the tops. Rub 1 1/4 teaspoons of the oil over each onion and season with 1/8 teaspoon of the salt and a pinch of the pepper. Place on the baking sheet and roast until tender and caramelized around the edges, about 45 minutes. Remove from the oven and let cool slightly. Leave the oven on.
3. When the onions are cool enough to handle, push out the centers, leaving a shell. Return a piece of the center to each to form a bottom. Chop the remaining centers.
4. In a bowl, combine the mascarpone, thyme, garlic, shallots, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and mix until blended. Stuff the onions in the baking dish with the cheese mixture.
5. Bake until the onions are warmed through and the cheese has melted completely, 5 to 6 minutes. Remove from the oven and transfer to serving plates. Place 1 thyme sprig in the center of each onion, and serve immediately, with a spoonful of the onion pieces alongside.

Recipe Name: Fried Potatoes
Servings: 4
Recipe Source: Bob and Robin Young
2 lg Potatoes, diced into about ¼" cubes
1 slice Red Onion, about ¼", diced fine
2 cloves Garlic, diced
1 c Genovese basil, fresh leaves and diced fine
¼ c Cinnamon basil, fresh leaves and diced fine
1 t Rockin' R's Seasoned Salt
Combine the diced onion and garlic and set aside.
Gently blend the diced basil and set aside.
Add enough oil (Olive Oil preferred) to a skillet to fry potatoes. Add the potatoes and Rockin' R's Seasoned Salt and fry over med-high heat until the potatoes are browned and a little crisp on the outsides. About 10 minutes.
Add the onion/garlic mixture and stir fry for about 2 minutes.
Add the basil mixture and stir to combine, about 30 seconds.
Serve hot. Great for breakfast with scrambles eggs or as a Main Course side dish.
Recipe Name: Robin's Harvard Beets
Servings: 4
Recipe Source: Robin Young
5 lg Beets, rinsed and scrubbed - skins left on
1 c Beet juice (Cooking liquid)
   Juice from 1 Orange
1 T Corn starch
1 T Apple cider vinegar
1 T Brown Sugar
Thoroughly scrub and wash the beets leaving skins on. Cook the beets until tender and reserve 1 c of the water. Peel the beets while still hot and dice.
Combine the orange juice, vinegar and brown sugar, mixing thoroughly. Add the corn starch and whisk until mixed. Slowly add this to the hot beet water and stir until translucent over med-high heat.
Add the diced beets and thoroughly coat. Serve hot.
Recipe Name: Artichoke Patties
Yield: 8 patties
Recipe Source: Chef Lou Aaron, Westside Drive-In, Boise, Idaho
1½ c Artichoke hearts, drained, washed and chopped
3 Eggs
1½ c Bread crumbs
2 T Red onion, diced
2 T Red bell pepper, chopped
1 t Lemon pepper
1 t Garlic, granulated
1 t Oregano, flakes
Mix all ingredients together in a mixing bowl. Form 3"x3" patties.
Melt butter in a skillet. On medium high heat, fry patties on each side, about 2 minutes. Great served with Cucumber Sauce alone or with Grilled Chicken with Lime Marinade
Recipe Name: Cauliflower Puree
Serves: 4
Recipe Source: Martha Stewart Living, February 2003
1¾# Cauliflower, stem and tough stalks trimmed
1 c Chicken stock
2 - 3 T Sour cream
1 T Butter, softened
    Course salt and ground pepper

Bring chicken stock to a boil and add cut up cauliflower. Simmer and cook until cauliflower is tender, about 10 minutes.
Using a slotted spoon, remove cauliflower from pan and place in a food processor. Process until smooth, adding 1 - 2 T cooking liquid. Add sour cream and butter and process 5 - 10 seconds. Season with salt and pepper. Serve hot.
Recipe Name: Asparagus with Mushrooms and Fresh Coriander
Serves: 6
Recipe Source: Robin and Bob Young
1 lb Fresh asparagus
½ lb Mushrooms sliced - about 2 cups
½ t Salt
1 T Fresh coriander, chopped
2 T Butter
2 T Fresh shallots, chopped
      Freshly ground pepper to taste

Trim off the asparagus stalk, about 2" from the bottom. Use a vegetable peeler to scrape the asparagus to about 1" from the top. Cut asparagus on the diagonal into 1" pieces.
Melt the butter in a frying pan. Add the sliced mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add the asparagus. Cook, stirring and tossing for about 1 minute. Add the chopped shallots, salt and pepper. Sprinkle with coriander and cook for 30 seconds.
Serve piping hot.
Recipe Name: Spanish Rice
Serves: 4
Recipe Source: Robin and Bob Young
2 T Butter
2 T Yellow onions, chopped
1 c Rice, white and long grain
½ c Tomato juice
1 c Water
2 Chicken bouillon cubes
3 dashes Hot pepper sauce
2 t Chili powder
1 pinch Black pepper
1 Roma tomato, chopped
2 T Red bell pepper
2 T Green bell pepper

In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and black pepper. Stir to dissolve the bouillon cubes and bring to a boil.
Once the liquid reaches a boil, reduce the heat to the lowest setting, cover and simmer for 25 minutes. (Do Not stir and do not look under the lid!)
When the timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes and chopped peppers and put the lid back on. Return the pan to the heat and allow the rice to steam in the pan for 20 minutes. (Do Not stir or taste. Keep the lid sealed!)
Recipe Name: Green Beans and Carrot Almondine
Serves: 4
Recipe Source: Robin and Bob Young
1# Green beans, fresh and de-veined
1 Garlic clove, slivered
Salt to taste
1 t Herbs de Province
½ c Almonds slivered and toasted

Cut the stem ends from the green beans and de-vein. Cut each bean diagonally into bite size pieces. Slice the carrots in half lengthwise. Add all to about 4 cups of water and simmer until carrots are tender, but not mushy.
Recipe Name: Sweet Potatoes
Serves: 12
Recipe Source: Kathryn Combs
Oven Temp: 350°F    Oven Time: 35 - 40 min
3# Canned sweet potatoes, drained and mashed OR 5 - 6 Large Sweet Potatoes baked, peeled and mashed
3 Eggs, beaten
1 stick Butter
2 t Vanilla
1 c Sugar, white
1 c Brown sugar
1 c Pecans, chopped
½ c Flour
½ stick Butter

Mix the potatoes and the remaining ingredients. Place the mixture in a 9x11" casserole. Mix the Topping ingredients and spread over the potatoes. Bake in a 350°F oven for 35 - 40 minutes.
Recipe Name: Roasted Red Potatoes
Serves: Depends on the number of small red potatoes at 3 per person.
Oven Temp: 400°F    Oven Time: 50 min
Recipe Source: Chef Lou Aaron, Westside Catering, Boise, ID (Modified)
1 c Olive oil
1 t Garlic, chopped
1 T Thyme
1 T Parsley flakes or fresh chopped
1 T Marjoram
1 T Rockin' R's Seasoned salt
1 T Basil
½ T Rosemary

Mix all together. Toss the potatoes with the marinade and set aside for 1 hour minimum. Pre-heat oven to 400°F. Place potatoes on a cookie sheet and cook for 50 minutes.