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Roasted Rosemary Potatoes
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Description
Salt-crusted baby potatoes with garlic and rosemary, amazing and incredibly easy!
Ingredients
- 2-½ pounds Baby Potatoes
- ½ Tablespoons Kosher Salt
- 1 Tablespoon Olive Oil
- 1 teaspoon Dried Rosemary
- 1 clove (large) Garlic, Minced (optional)
Preparation
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are evenly coated. Transfer to the prepared baking sheet and bake for 45 minutes, flipping halfway through, until they are fork tender. Serve hot.
Recipe adapted from Mel’s Kitchen Cafe.
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