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Rosemary-Roasted Potatoes Recipe

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This recipe for Rosemary-Roasted Potatoes, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Dupree Surratt
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes (about 2 lbs.)
3 1/2 T. chopped fresh rosemary (divided)
1/4 c. extra-virgin olive oil

Directions:
Directions:
Preheat oven to 400. Peel the potatoes and cut them into 4 to 6 chunks or long wedges. In a large bowl, make a paste of 3 tablespoons of the rosemary, the olive oil, and
1 1/2 teaspoons coarse salt. Add the potatoes and evenly coat them with the mixture, adding a little more oil if needed.
Place in a baking dish and bake 40 to 45 minutes, until browned, turning occasionally with a spatula.
Sprinkle with 1/2 tablespoon coarsely chopped fresh rosemary and additional coarse salt.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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