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Roasted Potatoes

  • Servings: 4
Roasted Potatoes


  • 1 3/4 pounds fingerling potatoes, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 3 to 4 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 sprig fresh rosemary, picked


  1. Preheat oven to 350 degrees. Place potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until dark golden brown, 30 to 45 minutes. During the last 5 minutes of roasting, increase the temperature to 500 degrees and sprinkle with rosemary. Remove from oven, and serve.

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