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5/5
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Ingredients
- 1 1/2 lbs. red potatoes, cut into 3/4" chunks
- 1 Tbsp. olive oil
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper to taste
Details
Preparation
Step 1
Preheat oven to 425*. Toss the potatoes with the oil, rosemary, and a generous amount of salt and pepper and spread out evenly on a baking sheet. Roast until brown and crispy on the outside and tender inside, about 30 minutes.
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