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Rosemary Potatoes
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Source:
1 tablespoon | olive oil |
1 teaspoon | chopped fresh thyme |
1/2 teaspoon | minced fresh rosemary |
1/4 teaspoon | salt |
1/4 teaspoon | black pepper |
12 ounces | quartered red potatoes |
Preparation
Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.
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