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Old 02-06-2012, 09:13 AM   #31
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I'm going to try it using grapeseed oil that has had fresh rosemary and garlic sitting in it for about a week. I think straining off the herb and garlic will give it a good flavor without burning. Maybe sprinkle with fresh chives after baking.
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Old 02-06-2012, 10:34 AM   #32
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Quote:
Originally Posted by JGDean View Post
I'm going to try it using grapeseed oil that has had fresh rosemary and garlic sitting in it for about a week. I think straining off the herb and garlic will give it a good flavor without burning. Maybe sprinkle with fresh chives after baking.
Hopefully you kept it in the fridge.

Keeping fresh herbs or galric in oil can produce botulism.

You should keep the oil cold and throw it out after a week or 10 days.
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Old 02-08-2012, 07:00 PM   #33
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Just made these with a butter/oil onion soup mixture drizzled over, S&P and just a pinch of parmesan. Cooked at 450 on the roast convection setting. One word.....
AWESOME!
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Old 02-08-2012, 07:05 PM   #34
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Made these last night = YUMMO!
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Old 02-08-2012, 08:42 PM   #35
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I made these last night. I might have been a tad too generous with the olive oil in the pan and Kathleen found them to be a tad oily tasting.

Our tater smasher worked a treat to scrunch them though.
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