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Roasted Potatoes with Rosemary
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2 pounds | small potatoes, baby Yukon gold or red skin |
6 cloves | garlic, cracked away from skin |
2 to 3 tablespoons | extra-virgin olive oil, (just enough to coat potatoes) |
2 tablespoons | fresh rosemary leaves, chopped |
salt, to taste | |
freshly ground pepper, to taste |
Preheat over to 500°F or highest setting.
Halve potatoes and place on a cookie sheet. Combine with garlic. Coat potatoes and garlic and oil and season with rosemary, salt and pepper.
Place on lower rack of oven and roast 20 to 25 minutes, turning potatoes once after about 12 minutes. Continue roasting until golden and crisp at edges.
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