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Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

I've used russett potatoes with this recipe, too. It makes a great side for many different entrees.


  • 1½ lbs. red potaotes, washed and unpeeled
  • ¼ cup olive oil
  • 2 cloves minced garlic
  • 1 tsp. dried rosemary
  • sea salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Cut potatoes into quarters, or smaller pieces to reduce the cooking time.
  3. Place all ingredients in a gallon sized resealable bag.
  4. Shake to coat potatoes completely.
  5. Spread out in one layer on a foil-lined cookie sheet.
  6. Bake until potatoes pierce easily with a fork, about 25 minutes depending on the size of the potato pieces.
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