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Roasted potatoes with rosemary and garlic Print Email


2 ½ pounds fingerling potatoes, scrubbed
¼ cup olive oil
1 tablespoon chopped fresh rosemary
5 garlic cloves, chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper

Preheat oven to 400 degrees.

Put the potatoes in a mixing bowl. Combine the oil, rosemary, garlic, salt, black pepper and cayenne in a small bowl and whisk to blend. Pour the oil mixture over the potatoes and toss to coat evenly.

Arrange the potatoes in a shallow baking pan in one layer and roast, turning occasionally, until tender, 30 to 45 minutes. Serve hot. - Makes 6 servings

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