Roasted rosemary potatoes
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Roasted rosemary potatoes
  Rosemary    Side dish    Vegetables  
Last updated 6/12/2012 1:02:47 AM. Recipe ID 26437. Report a problem with this recipe.
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      Title: Roasted rosemary potatoes
 Categories: Side dish, Vegetables
      Yield: 8 Servings
  2 1/2 lb Small red potatoes
           Olive oil
           Seasoning salt
           Dried rosemary leaves
  This a method more so than a recipe.  For those who require
  quantities, I recommend about 1/4 cup oil, about 2 tsp seasoning
  salt, and about 2 TBS dried rosemary leaves. Cut potatoes into
  quarters, about bite-size pieces. Do not peel.  In a large bowl, toss
  potatoes in oil to coat. There shouldn't be a lot of oil left in the
  bowl. Sprinkle with seasoning salt and rosemary leaves, then turn a
  couple of times to coat. Cover a large baking sheet with aluminum
  foil and spray LIGHTLY with cooking spray. Place potatoes on a single
  layer on the sheet. Roast in a pre-heated 400 degree oven for 45 to
  55 minutes, until golden brown and slightly puffed. You may turn
  potatoes once, after 25 minutes, if you wish. Serve ASAP from oven.
  If desired you may adjust seasoning (more salt) before serving.
  Source Unknown

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Recipe ID 26437 (Apr 03, 2005)

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