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Roasted rosemary potatoes


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  • 1 bag of small red potatoes, cut into 4's
  • 2 tbsp olive oil
  • flaky sea salt
  • 7 cloves garlic
  • 1 bunch fresh rosemary



Step 1

Preheat oven to 400 degrees.

Toss chopped potatoes with olive oil and salt. Place chopped potatoes on foil-lined baking sheet or in glass casserole dish. Spread whole cloves and rosemary sprigs over potatoes.

Bake for 40 minutes, turning once or twice during cooking.

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