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Side Dish

Rosemary and Garlic Roasted Potatoes

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  • Special: Vegan
  • Serves: 6
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  • 2 ½ pounds fingerling potatoes, scrubbed. Halved lengthwise, or whole.
  • 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.


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