Recipe for Roasted Potatoes with Rosemary and Garlic 
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Yield:
4
Ingredients:
Amount Ingredient
8 x red potatoes unpeeled, scrubbed
red-skinned, each about 2 inches long
1 tbl fresh rosemary chopped OR 1 teaspoon crumbled dried
1 tbl olive oil
1 tsp kosher salt
freshly ground black pepper to taste
Instructions:
Instructions: 1. Preheat oven to 450F.

2. Cut potatoes in quarters. Place them in a bowl and add 1 1/2 teaspoon fresh rosemary or 1/2 teaspoon dried. Pour 2 1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed.

3. Place potatoes in a single layer on a heavy baking sheet and sprinkle them with salt and pepper.

4. Roast for 15 minutes, turning every 5 minutes.

5. In a small bowl, mix garlic with remaining 1/2 teaspoon oil. Add it to the potatoes and continue roasting for 10 to 15 minutes, or until the potatoes are crisp and browned and easily pierced with a fork.

6. Transfer to a serving dish, season with more fresh pepper and remaining 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried.

Serves 4.

NOTES : The garlic must be added last, or it will scorch.

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